Biscuits and Gravy

Biscuits and Gravy

Biscuits and Gravy

I am one of those people who really likes breakfast.  What I really mean is that I like (need) to eat in the morning.  Growing up, nothing was better than mom making french toast or grandmas pancakes on weekend mornings.  I’ve since turned on syrupy, sticky breakfasts in favor of things on the more savory side.  In fact, I most often end up having non-breakfast foods for breakfast and that suits me just fine.  Biscuits and gravy is one of Brian’s favorite breakfasts though, so we were very happy to find this recipe in Food & Wine.  Turning ground turkey into turkey sausage with some dried sage and chipotle peppers seems like magic to me.  It’s really easy, fairy healthy and has just the right amount of kick to get your morning started.

If you’re feeling slightly less ambitious, you can do what I did this morning and use the pre-made, bake at home biscuits.  The spiciness of the gravy went really nicely with a green salad and some of that most delicious heirloom tomatoes I’ve tasted in a long time.


  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup buttermilk, plus more for brushing


  • 2 tablespoons canola oil
  • 1 pound lean ground turkey
  • 2 teaspoons ground dried sage
  • 2 chipotles in adobo, minced
  • Salt and freshly ground pepper
  • 2 tablespoons whole wheat flour
  • 2 cups whole milk
  • 2 tablespoons snipped chives, plus more for garnish


  1. Preheat the oven to 425°. In a bowl, whisk the flours, baking powder, baking soda and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the 3/4 cup of buttermilk just until a raggy dough forms.
  2. Turn the dough out onto a work surface and knead just until it comes together. Roll out the dough 1/2 inch thick and stamp out four 3-inch rounds. Gather the scraps and reroll; stamp out 2 more rounds. Place the biscuits on a baking sheet and brush the tops with buttermilk. Bake for 20 minutes, until the biscuits are risen.
  3. In a skillet, heat the oil. Add the turkey; cook over moderately high heat, breaking it up, until browned, 5 minutes. Stir in the sage, chipotles, 1/2 teaspoon each of salt and pepper, and the flour; cook for 1 minute. Add the milk and simmer, stirring, until thick, 5 minutes. Add the 2 tablespoons of chives.
  4. Split the biscuits, top with gravy, garnish with chives and serve.

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