Whole-Wheat Biscuits & Sausage Gravy
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.
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