Whole Wheat Biscuits & Gravy (spicy or not)
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.
Ingredients:
BISCUITS:
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
GRAVY:
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.
