Whole-Wheat Biscuits & Sausage Gravy

Whole-Wheat Biscuits & Sausage Gravy

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From: EatingWell.com, October 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup white whole-wheat flour, plus 1 to 2 tablespoons more, if needed
  • 1 cup sifted cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt, divided
  • 3 tablespoons Neufchâtel cheese, cut into small pieces
  • 2 tablespoons cold butter, cut into small pieces
  • ¾ cup buttermilk
  • 8 ounces sweet Italian sausage, removed from casings, if necessary
  • 1 medium shallot, finely chopped
  • 3 tablespoons all-purpose flour
  • 2 cups reduced-fat milk
  • ¼ teaspoon ground pepper


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Lightly coat a large baking sheet with cooking spray.
  2. Combine whole-wheat flour, cake flour, baking powder, baking soda and ½ 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.
  3. Turn the dough onto a well-floured surface. Pat into a ½-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.
  4. 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 ¼ 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 information

  • Serving size: 1 biscuit & ⅓ cup gravy
  • Per serving: 290 calories; 13 g fat(6 g sat); 0 g fiber; 36 g carbohydrates; 11 g protein; 43 mcg folate; 37 mg cholesterol; 4 g sugars; 0 g added sugars; 317 IU vitamin A; 0 mg vitamin C; 212 mg calcium; 5 mg iron; 794 mg sodium; 176 mg potassium
  • Nutrition Bonus: Iron (28% daily value), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat, ½ high-fat milk, ½ high-fat protein

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