- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 162.6
- Total Fat: 4.9 g
- Cholesterol: 11.5 mg
- Sodium: 461.7 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 1.3 g
- Protein: 6.4 g
Southern "Buttermilk" Biscuits & Turkey Sausage GravySubmitted by: CAFEBEATTY
IntroductionAn excellent breakfast meal that's very filling. Plus, it's good for you! An excellent breakfast meal that's very filling. Plus, it's good for you!
Milk, nonfat, 2/3 cup
Lemon juice, 2 tsp
*Canola Oil, 3 tbsp
Orange Juice, .5 fl oz
*Wheat flour, white, all-purpose, unenriched, 2 cup
Baking Powder, 2 tsp
Salt, .5 tsp
Turkey Sausage Gravy
Turkey Sausage, 1/2 tube (8 oz)
Water, tap, 2.5 cup (8 fl oz)
*Wheat flour, white, all-purpose, unenriched, .5 cup
Pepper, black, 4 tbsp
Salt, 1 tsp
Pepper, red or cayenne, 1 tsp
Preheat oven to 400F. In a glass cup or bowl, add lemon juice to milk and let it rest for a few minutes to thicken. In a different bowl, beat together oil and orange juice with a fork.
Place flour, baking soda and salt in a bowl and stir together. Add oil mixture and mix until it resembles bread crumbs. Then stir in the reserved soured milk so the dough leaves the sides of the bowl and SLIGHTLY sticky.
Place on a floured board and roll or pat to 1/2" thick and cut into 2 1/2" round biscuits and place on baking sheet. Place in oven and bake until light golden (10-12 minutes).
Right before biscuits are done finish the gravy. Make sure sausage is nice and browned. Remove sausage from pan. De-glaze pan with 2 cups water for 1 minute; then mix remaining 1/2 cup water with flour to make a rue (thin paste). Add sausage back to pan and mix in rue, remaining pepper, salt and cayenne pepper. Stir constantly until thick.
**Note: Pepper should be very prominent in the taste! Add enough to really taste it. Fresh cracked pepper is the best for this.
Take biscuits out of oven and cut in half. Add about 1/4 cup of gravy and ENJOY!!!
(You can substitute Gimme Lean Vegetarian Sausage too if you like!)
This recipe was adapted from VegWeb.com.
Number of Servings: 12
Recipe submitted by SparkPeople user CAFEBEATTY.