Biscuits and Gravy


Our two chefs will battle it out to see who can rehab the Sooters’ recipe and make biscuits and gravy a more nutritious meal without sacrificing any of the great flavor!  With nearly 1000 calories per serving, these biscuits and gravy need a healthy makeover!  The Sooter family’s recipe is oozing with saturated fat and an abundance of sodium.  Find out which chef will win over the family with a tastier and healthier version of biscuits and gravy on this weekend’s episode of Recipe Rehab!

 

CHEF VIKKI’S RECIPE: BISCUITS WITH SPINACH TURKEY GRAVY

Serves 8 (Yields 8 biscuits)

Cook Time 30 minutes

Prep Time 20 minutes

INGREDIENTS

Biscuits:

2 cups white whole wheat flour

1 tablespoon aluminum free baking powder

Pinch of salt

1/8 teaspoon fresh ground pepper

1/4 cup very cold vegan margarine (Earth Balance), cubed

3/4 cup + 1 tablespoon very cold unsweetened almond milk

 

Gravy:

1 small shallot, diced

1 16-ounce package Jennie-O lean breakfast sausage roll

2 cups spinach, chopped

1 teaspoon ground cumin

1 teaspoon ground paprika

1 teaspoon dried thyme

2 cups unsweetened almond milk

1 cup low sodium beef broth

¼ cup white whole-wheat flour

Pinch of salt

2 teaspoons fresh ground black pepper

 

INSTRUCTIONS

Preheat oven to 425 degrees Fahrenheit.

In a mixing bowl combine flour, baking powder, salt, and pepper.  Add chilled and cubed margarine, and use your hands to rub it into the flour until the mixture is crumbly. Be careful not to over mix, as you do not want your dough to become tough

Turn you dough out onto a clean lightly floured surface. With a rolling pin, roll the dough out in a 1-inch thick rectangle. Use a round biscuit cutter or the top of a water glass to cut out the biscuits.  Place the biscuits onto a lined and lightly sprayed baking sheet. Bake in the oven for 12 minutes, or until golden brown.

While the biscuits are baking, start on the gravy.

In a large non-stick pan, sauté the shallot, seasonings, and sausage over medium heat.  Break up the sausage with a wooden spoon, and cook the turkey for about 6 minutes or until fully cooked and no longer pink. Always cook to well done, 165 °F. as measured by a meat thermometer. Fold in the spinach into the turkey mixture and allow the heat to wilt it. Transfer the mixture to a bowl to keep warm.

In a medium bowl whisk the flour, milk, salt and pepper.  Add the mixture to the same pan you used to cook the sausage, over medium low heat. Stir continuously for about 15 minutes until the mixture has thickened and the flour is completely cooked off. Add the reserved ground turkey sausage mixture to the gravy until heated through.

Cut the cooled biscuits in half.  Spoon the turkey gravy over the biscuits and serve.

 

NUTRIENT TOTALS:

Calories                280

Fat calories            90

Total fat grams         10

Sat fat grams           3

Cholesterol mg          40

Sodium mg               730

Total carbohydrates g        29

Fiber g                 5

Sugars g                0

Protein g               16