Whole-Wheat Biscuits & Sausage Gravy
Preheat oven to 400 degrees F. Lightly coat a large baking sheet with cooking spray.Advertisement
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
2 starch, 1 fat, 1/2 high-fat milk, 1/2 high-fat protein