Homemade creamy sausage gravy over flaky biscuits is the perfect breakfast to start a weekend morning. A mixture of white whole-wheat flour and cake flour makes these Southern whole-wheat biscuits exceptionally tender. Cake flour has a lower protein content than all-purpose flour and is used for delicate cakes and biscuits. Look for unbleached cake flour, available at large supermarkets and natural-foosd stores.

Carolyn Casner
Source: EatingWell.com, October 2018


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly coat a large baking sheet with cooking spray.

  • Combine whole-wheat flour, cake flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Using a pastry blender or two table knives, cut in Neufchâtel and butter until pea-sized lumps form. Gradually pour in buttermilk while stirring with a fork. Gather the dough into a ball and knead several times in the bowl until smooth, adding 1 to 2 tablespoons more flour if it's too wet.

  • Turn the dough onto a well-floured surface. Pat into a 1/2-inch-thick disk. With a 3-inch biscuit cutter, cut out rounds. Repeat with dough scraps until you have 8 biscuits. Place on the prepared baking sheet and bake until golden, 15 to 20 minutes.

  • Meanwhile, cook sausage and shallot in a large nonstick skillet over medium heat, crumbling the sausage with a wooden spoon, until the sausage is cooked through, 6 to 10 minutes. Carefully remove the sausage to a cutting board and chop. Return to the skillet and sprinkle with all-purpose flour. Cook, stirring, for 1 minute. Stir in milk, pepper and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring constantly, until thickened, 2 to 3 minutes more. Serve with the biscuits.


To make ahead: Store biscuits in an airtight container at room temperature for up to 1 day. Reheat before serving.

Equipment: 3-inch biscuit cutter

Nutrition Facts

290.2 calories; protein 11.1g 22% DV; carbohydrates 35.8g 12% DV; exchange other carbs 2.5; dietary fiber 0.4g 2% DV; sugars 4.4g; fat 12.8g 20% DV; saturated fat 6g 30% DV; cholesterol 36.7mg 12% DV; vitamin a iu 317.4IU 6% DV; vitamin c 0.3mg 1% DV; folate 43.1mcg 11% DV; calcium 212.3mg 21% DV; iron 4.7mg 26% DV; magnesium 14.1mg 5% DV; potassium 176.1mg 5% DV; sodium 794.2mg 32% DV; thiamin 0.2mg 21% DV.