Reduced-Fat Biscuits and Sausage Gravy
By Cristin WalshPublished on August 23, 2013
Time
2 hours
Yield
Serves 6
Ingredients
BISCUITS
1 ½ cups (7½ ounces/213 grams) all-purpose flour 1 ½ teaspoons sugar 1 ½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 2 tablespoons unsalted butter, cut into ½-inch pieces and frozen for 1 hour1 ½ tablespoons ⅓ less fat cream cheese (neufchatel), cut into ½-inch pieces and frozen for 1 hour½ cup plus 2 tablespoons nonfat buttermilkSAUSAGE
1 ¼ pounds 93 percent lean ground turkey 2 teaspoons ground sage 1 ½ teaspoons pepper 1 teaspoon salt 1 garlic clove, minced1 teaspoon ground fennel seeds ½ teaspoon dried thyme ¼ teaspoon baking soda ⅛ teaspoon cayenne pepperGRAVY
1 teaspoon vegetable oil ¼ cup all-purpose flour 2 cups chicken broth 1 ½ cups evaporated skim milk ½ cup water 2 tablespoons ⅓ less fat cream cheese (neufchatel), softenedBefore You Begin
Remember to put the butter and neufchatel in the freezer at least 1 hour before you start making the biscuits.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, and salt in food processor until combined, about 3 pulses. Add butter and cream cheese and pulse until mixture resembles coarse meal, about 15 pulses. Transfer to bowl and stir in buttermilk until combined.
- Knead dough on lightly floured counter until smooth, 8 to 10 turns. Pat dough into 7½ by 5-inch rectangle, about ¾ inch thick. Cut dough into 6 equal squares and space evenly on prepared sheet.
- Bake biscuits for 5 minutes, then rotate sheet and reduce oven to 400 degrees. Continue to bake until golden brown, 12 to 15 minutes; transfer biscuits to wire rack.
- Mix all ingredients in bowl until thoroughly combined.
- Heat oil in Dutch oven over medium heat until shimmering. Add sausage and cook, breaking up pieces with spoon, until no longer pink, about 8 minutes. Sprinkle flour over sausage and cook for 1 minute. Slowly stir in broth, evaporated milk, and water and bring to simmer. Cook until sauce has thickened, 10 to 12 minutes. Remove from heat and whisk in cream cheese until combined. Serve over split biscuits.
for the biscuits
for the sausage
for the gravy
Time
2 hoursYield
Serves 6Ingredients
BISCUITS
1 ½ cups (7½ ounces/213 grams) all-purpose flour
1 ½ teaspoons sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons unsalted butter, cut into ½-inch pieces and frozen for 1 hour
1 ½ tablespoons ⅓ less fat cream cheese (neufchatel), cut into ½-inch pieces and frozen for 1 hour
½ cup plus 2 tablespoons nonfat buttermilk
SAUSAGE
1 ¼ pounds 93 percent lean ground turkey
2 teaspoons ground sage
1 ½ teaspoons pepper
1 teaspoon salt
1 garlic clove, minced
1 teaspoon ground fennel seeds
½ teaspoon dried thyme
¼ teaspoon baking soda
⅛ teaspoon cayenne pepper
GRAVY
1 teaspoon vegetable oil
¼ cup all-purpose flour
2 cups chicken broth
1 ½ cups evaporated skim milk
½ cup water
2 tablespoons ⅓ less fat cream cheese (neufchatel), softened
Ingredients
BISCUITS
1 ½ cups (7½ ounces/213 grams) all-purpose flour
1 ½ teaspoons sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons unsalted butter, cut into ½-inch pieces and frozen for 1 hour
1 ½ tablespoons ⅓ less fat cream cheese (neufchatel), cut into ½-inch pieces and frozen for 1 hour
½ cup plus 2 tablespoons nonfat buttermilk
SAUSAGE
1 ¼ pounds 93 percent lean ground turkey
2 teaspoons ground sage
1 ½ teaspoons pepper
1 teaspoon salt
1 garlic clove, minced
1 teaspoon ground fennel seeds
½ teaspoon dried thyme
¼ teaspoon baking soda
⅛ teaspoon cayenne pepper
GRAVY
1 teaspoon vegetable oil
¼ cup all-purpose flour
2 cups chicken broth
1 ½ cups evaporated skim milk
½ cup water
2 tablespoons ⅓ less fat cream cheese (neufchatel), softened
Ingredients
BISCUITS
1 ½ cups (7½ ounces/213 grams) all-purpose flour
1 ½ teaspoons sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons unsalted butter, cut into ½-inch pieces and frozen for 1 hour
1 ½ tablespoons ⅓ less fat cream cheese (neufchatel), cut into ½-inch pieces and frozen for 1 hour
½ cup plus 2 tablespoons nonfat buttermilk
SAUSAGE
1 ¼ pounds 93 percent lean ground turkey
2 teaspoons ground sage
1 ½ teaspoons pepper
1 teaspoon salt
1 garlic clove, minced
1 teaspoon ground fennel seeds
½ teaspoon dried thyme
¼ teaspoon baking soda
⅛ teaspoon cayenne pepper
GRAVY
1 teaspoon vegetable oil
¼ cup all-purpose flour
2 cups chicken broth
1 ½ cups evaporated skim milk
½ cup water
2 tablespoons ⅓ less fat cream cheese (neufchatel), softened
Why This Recipe Works
For tender biscuits with less fat, we replace most of the butter with reduced-fat cream cheese and use nonfat buttermilk. For the gravy, we make our own turkey “sausage,” adding baking soda to the meat to keep it juicy and tender. Evaporated skim milk and chicken broth make a creamy, savory base for the sauce, and we thicken it with a scant amount of flour and some more of our secret weapon—reduced-fat cream cheese—for a rich-tasting gravy.
Before You Begin
Remember to put the butter and neufchatel in the freezer at least 1 hour before you start making the biscuits.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, and salt in food processor until combined, about 3 pulses. Add butter and cream cheese and pulse until mixture resembles coarse meal, about 15 pulses. Transfer to bowl and stir in buttermilk until combined.
- Knead dough on lightly floured counter until smooth, 8 to 10 turns. Pat dough into 7½ by 5-inch rectangle, about ¾ inch thick. Cut dough into 6 equal squares and space evenly on prepared sheet.
- Bake biscuits for 5 minutes, then rotate sheet and reduce oven to 400 degrees. Continue to bake until golden brown, 12 to 15 minutes; transfer biscuits to wire rack.
- Mix all ingredients in bowl until thoroughly combined.
- Heat oil in Dutch oven over medium heat until shimmering. Add sausage and cook, breaking up pieces with spoon, until no longer pink, about 8 minutes. Sprinkle flour over sausage and cook for 1 minute. Slowly stir in broth, evaporated milk, and water and bring to simmer. Cook until sauce has thickened, 10 to 12 minutes. Remove from heat and whisk in cream cheese until combined. Serve over split biscuits.
for the biscuits
for the sausage
for the gravy
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