American Biscuits with Sausage & Gravy
These homemade biscuits are buttery and flakey. Using ground turkey to make the sausage delivers a much lighter result but still tastes delicious. Gravy is packed with flavour. For those who love this combination for breakfast, this recipe is worth the effort.
Yield
8 servingsPrep
20 minCook
25 minReady
45 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Biscuits | |||
1 ½ | cups |
all-purpose flour
|
|
2 | teaspoons |
sugar
|
|
1 ½ | teaspoons |
baking powder
|
|
¼ | teaspoon |
baking soda
|
|
½ | teaspoon |
salt
|
|
2 | tablespoons |
butter, unsalted
freeze for one hour |
|
1 ½ | tablespoons |
cream cheese
freeze at least one hour |
|
½ | cup |
buttermilk
plus 2 tablespoons |
|
Sausage | |||
1 ¼ | pounds |
ground turkey
20 ounces |
|
2 | cloves |
garlic
finely chopped |
|
2 ⅛ | teaspoon |
sage leaves
dried |
* |
½ | teaspoon |
thyme
|
* |
1 | teaspoon |
fennel seeds
|
|
¼ | teaspoon |
baking soda
|
|
⅛ | teaspoon |
cayenne pepper
|
|
1 | teaspoon |
salt
|
|
1 ¼ | teaspoons |
black pepper
|
|
Gravy | |||
1 | teaspoon |
olive oil
|
|
¼ | cup |
all-purpose flour
|
|
2 | cups |
chicken broth
|
|
1 ½ | cups |
evaporated milk
|
|
½ | cup |
water
|
|
2 | tablespoons |
cream cheese
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Biscuits: | |||
355 | ml |
all-purpose flour
|
|
1E+1 | ml |
sugar
|
|
7.5 | ml |
baking powder
|
|
1.3 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
3E+1 | ml |
butter, unsalted
freeze for one hour |
|
23 | ml |
cream cheese
freeze at least one hour |
|
118 | ml |
buttermilk
plus 2 tablespoons |
|
Sausage: | |||
567 | g |
ground turkey
20 ounces |
|
2 | cloves |
garlic
finely chopped |
|
11 | ml |
sage leaves
dried |
* |
2.5 | ml |
thyme
|
* |
5 | ml |
fennel seeds
|
|
1.3 | ml |
baking soda
|
|
0.6 | ml |
cayenne pepper
|
|
5 | ml |
salt
|
|
6.3 | ml |
black pepper
|
|
Gravy: | |||
5 | ml |
olive oil
|
|
59 | ml |
all-purpose flour
|
|
473 | ml |
chicken broth
|
|
355 | ml |
evaporated milk
|
|
118 | ml |
water
|
|
3E+1 | ml |
cream cheese
|
Directions
To make the biscuits:
Preheat oven to 425℉ (220℃) F.
Add flour, sugar, baking powder, baking soda, and salt into a food processor. Pulse for 4 to 5 times. Add frozen butter and cream cheese, and process until mixture becomes coarse crumb, about 1 minute.
Transfer mixture into a medium bowl. Pour buttermilk into mixture, and knead until dough forms, another 1 minute or so.
Shape dough into a ¾ inch thick and 7-inch long rectangular. Cut into 6 equal squares, and place squares onto a large baking sheet, leaving 2-inches apart.
Bake for about 15 to 20 minutes, or until biscuits are golden and brown. Remove from oven and let cool on wire rack.
Meanwhile make sausage and gravy:
In a bowl, mix together all sausage ingredients until thoroughly combined.
Heat olive oil over medium high in a heavy cast-iron pot or a dutch oven until hot. Add sausage, and cook until no pink spots remain, about 8 minutes. Break down large pieces with spatula.
Sprinkle flour over sausage, stirring well, and cook for 2 minutes. Pour broth, milk and water into pot slowly. Bring to a boil, then reduce heat to maintain a gentle simmer. Let cook for 12 to 15 minutes or until sauce thickens. Stir in cream cheese until melted.
Season with more salt and black pepper if needed. Place biscuits onto plate, split into half, and spoon gravy over split biscuits. Serve warm.