Whole Wheat Biscuits & Gravy (spicy or not)

prepared by and photo by Emily S. Downs

These take all but an hour from start to table.  The recipe calls for chipotles, but if you aren’t a fan of the heat they give, try eliminating them.  Not the same without them, but… If you add the chipotles, I recommend a tall glass of milk to cool things down.

Size: 6 servings

1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
6 tbsp cold unsalted butter, cubed
3/4 cup buttermilk, plus more for brushing
2 tbsp canola oil
1 lb lean ground turkey
2 tsp ground dried sage
2 chipotles in adobo, minced (optional)
Salt and freshly ground pepper
2 tbsp whole wheat flour
2 cups whole milk
2 tbsp snipped chives, plus more for garnish


BISCUITS:  Preheat the oven to 425F.  In a bowl, whisk the flours, baking powder, baking soda and salt.  Using a pastry blender, cut in the butter until the mixture resembles coarse meal.  Stir in the 3/4 cup of buttermilk just until a raggy dough forms.

Turn the dough out onto a work surface and knead just until it comes together.  Roll out the dough 1/2″ thick and stamp out four 3″ rounds.  Gather the scraps and re-roll; stamp out 2 more rounds.  Place the biscuits on a baking sheet and brush the tops with buttermilk.  Bake for 20 minutes, until the biscuits are risen.

GRAVY:  In a skillet, heat the oil.  Add the turkey; cook over moderately high heat, breaking it up, until browned, 5 minutes.  Stir in the sage, chipotles, 1/2 teaspoon each of salt and pepper, and the flour; cook for 1 minute.  Add the milk and simmer, stirring, until thick, 5 minutes.  Add the 2 tablespoon of chives.

Split the biscuits, top with gravy, garnish with chives and serve.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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