Buttermilk Biscuits with Turkey Sausage Gravy | James Beard Foundation

Name: Buttermilk Biscuits with Turkey Sausage Gravy | James Beard Foundation
Ingredients: 1 1/4 cups White Lily or other Southern all-purpose flour, or cake flour (not self-rising), plus more for rolling out; 3/4 cup whole-wheat pastry flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 3/4 teaspoon fine sea salt; 2 tablespoons cold unsalted butter, cut into bits and chilled; 3/4 to 1 cup low-fat buttermilk; 1 tablespoon canola oil; 1 pound ground turkey sausage; Coarse kosher salt and freshly ground black pepper; 1 sweet onion, finely chopped; 1/4 cup whole-wheat pastry flour; 2 cups 2 percent milk, warmed; 1 teaspoon chopped fresh sage

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JBF Award winner Virginia Willis makes a “better-for-you biscuit” by subbing out most of the all-purpose flour for whole wheat, and uses lean turkey instead of pork for the sausage-studded gravy.

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Ingredients

1 1/4 cups White Lily or other Southern all-purpose flour, or cake flour (not self-rising), plus more for rolling out
3/4 cup whole-wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon fine sea salt
2 tablespoons cold unsalted butter, cut into bits and chilled
3/4 to 1 cup low-fat buttermilk
1 tablespoon canola oil
1 pound ground turkey sausage
Coarse kosher salt and freshly ground black pepper
1 sweet onion, finely chopped
1/4 cup whole-wheat pastry flour
2 cups 2 percent milk, warmed
1 teaspoon chopped fresh sage