Sunday, May 18, 2014

(Better-For-You) Biscuits and Gravy

Growing up in West Virginia, I was fortunate enough to be exposed to lots of unique dishes (hot dogs with coleslaw and chili...yes please!). One dish that always stands out in my mind are biscuits and gravy. When I texted my mom to tell her I was making a healthier version of biscuits and gravy in honor of my West Virginia trip coming up, her response was priceless: "turkey or squirrel"? Now that may seem like a strange question to most, but my neighbors were hunters and they often were known to make squirrel gravy. Back then I probably would've opted for a Pop-Tart or an Eggo, but nowadays I'd totally be up for giving it a try!

I made this dish lighter by making my own turkey sausage. I also added Greek yogurt to my biscuits for added moisture and used half the butter (you still need some in order to get the flavor right). The end result was so delicious. This is a perfect weekend breakfast that you can feel good about!




1. In a small bowl, combine the sausage spices.


2. Place the ground turkey in a medium bowl, pour the spice mixture over and stir to combine. Cover with plastic wrap and refrigerate overnight.


3. In another medium bowl, combine the flour, baking soda and salt. Cut in the cold butter, then add the yogurt and water. Stir until the dough is well incorporated. Transfer dough to a cutting board or countertop and form into a 3/4" thick rectangle.



4. Use a 3" biscuit cutter (or drinking glass) to cut 8 rounds (I made 6 and then patted the dough back out to make 2 more). Place biscuits on a parchment or silpat-lined baking sheet and cook to 10-12 minutes, or until golden brown.


5. Meanwhile, heat a large skillet over medium-high heat and coat with cooking spray. Cook sausage until golden brown and crumbly, about 5 minutes.


6. In a small bowl, combine 2% milk and 1/4 cup flour. Pour over the sausage and bring to a boil. Reduce to a simmer and cook for 5 minutes longer. Season with salt and pepper, to taste.




7. To serve, split biscuits in half and top with gravy.


(Better-For-You) Biscuits and Gravy
Serves 8

All you need:
Sausage
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 tablespoon brown sugar
1 teaspoon fennel seed
1 teaspoon thyme
1 teaspoon sage
Pinch crushed red pepper
Pinch ground cloves
1 pound 93% lean ground turkey

Biscuit
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small cubes
2 (5.3 oz.) containers plain nonfat Greek yogurt
1/3 cup cold water

Gravy
2 cups 2% milk
1/4 cup all-purpose flour
Salt and pepper, to taste

Nonstick cooking spray

All you do:
1. In a small bowl, combine the sausage spices.
2. Place the ground turkey in a medium bowl, pour the spice mixture over and stir to combine. Cover with plastic wrap and refrigerate overnight.
3. In another medium bowl, combine the flour, baking soda and salt. Cut in the cold butter, then add the yogurt and water. Stir until the dough is well incorporated.
4. Transfer dough to a cutting board or countertop and form into a 3/4" thick rectangle. Use a 3" biscuit cutter (or drinking glass) to cut 8 rounds (I made 6 and then patted the dough back out to make 2 more). Place biscuits on a parchment or silpat-lined baking sheet and cook to 10-12 minutes, or until golden brown.
5. Meanwhile, heat a large skillet over medium-high heat and coat with cooking spray. Cook sausage until golden brown and crumbly, about 5 minutes.
6. In a small bowl, combine 2% milk and 1/4 cup flour. Pour over the sausage and bring to a boil. Reduce to a simmer and cook for 5 minutes longer. Season with salt and pepper, to taste.
7. To serve, split biscuits in half and top with gravy.

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