Buttermilk Biscuits with Turkey Sausage Gravy

Photo: No machine-readable author provided. Kaszeta assumed (based on copyright claims) · Public domain · source

Tall, flaky, from-scratch buttermilk biscuits smothered in a peppery, sage-scented gravy made with homemade turkey sausage.

Ingredients

• 2¾ cups all-purpose flour (2½ cups for biscuits, ¼ cup for gravy)
• 10 tbsp cold butter (8 for biscuits, 2 for gravy)
• 1 cup cold buttermilk
• 1 lb ground turkey
• 3 cups milk

From your pantry: 1 tbsp baking powder, ½ tsp baking soda, 1 tsp sugar, 1 tsp dried sage, ½ tsp fennel seed, ½ tsp red pepper flakes, 1 tsp black pepper, 1½ tsp salt, 1 tbsp oil.

Instructions

1. Heat the oven to 450°F. Whisk 2½ cups flour, the baking powder, baking soda, sugar and 1 tsp salt. Grate in 8 tbsp frozen or very cold butter and toss until coated.
2. Stir in the buttermilk just until a shaggy dough forms. Pat it out on a floured counter 1 inch thick, fold in thirds, pat out again and repeat once. Cut into 6 to 8 biscuits, place touching on a baking sheet and bake 13 to 15 minutes, until tall and golden.
3. While they bake, mix the turkey with the sage, fennel, pepper flakes and ½ tsp salt. Brown in the oil in a large skillet over medium-high, breaking it into small crumbles, 6 to 7 minutes.
4. Add 2 tbsp butter to the turkey, then sprinkle ¼ cup flour over and stir for 1 minute to cook the raw taste out.
5. Slowly pour in the milk, stirring, and simmer until thick enough to coat a spoon, 4 to 5 minutes. Season with the black pepper and more salt. Split the biscuits and spoon the gravy over.

Tip: Turkey is much leaner than pork sausage, so the extra butter in the gravy matters. It replaces the drippings that usually carry the flavor.

Nutrition per serving

Good for

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