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It’s day six of my, no white flour diet, and shockingly I’m doing pretty well. It’s not nearly as hard as I thought, although sadly, that’s most likely attributed to my sneaky substitutions and not my fierce willpower. For example, last Friday we went to dinner with our friends and proceeded to order spinach dip with chips – because I can have corn chips if there’s no flour, right? I also opted out of the low-fat couscous salad for a side, and instead ordered french fries – again, because there was no flour. My practicality is mind-blowing, isn’t it? And while these “substitutions” may be legal in the eyes of lent, it still kind of feels like cheating to me.
Which is why now, I’m taking the, no white flour, mantra, a bit further by cutting back on those so called “substitutions”, especially ones that include the word, “chips” and “fried”. In all honesty,
I think I was probably making myself fatter instead of skinnier; it’s astonishing how easily I can convince myself oil-laden foods are a good thing to eat.
So from now on…
No more fries.
No more chips.
No more excuses.
BUT! Contrary to what these pictures infer, these biscuits and gravy are actually a substitution that doesn’t make me feel like a cheater. They’re low in fat, 100% whole-wheat, full of flavor and a fraction of the fat and calories my typical biscuits and sausage gravy has.
I was actually hesitant to even share these today because, well, they’re biscuits and gravy, and aren’t exactly as glamorous or as beautiful as some of the other recipes I’ve got tucked up my sleeve. BUT these are very near and dear to my heart, biscuits and gravy is what I grew up eating, and is actually one of the very first meals I learned to make as a kid. I guess you could say it’s been a part of my culinary journey, and aside from Egg’s Benedict, it’s my absolute favorite breakfast meal by far.
So here we go.
The biscuits are made with whole-wheat flour, chopped sage for a little herbaceous flavor, a smidge of butter and shortening, (I find that you can’t omit the fat completely), and buttermilk for a light crumb. And of course we can’t forget, baking powder and baking soda, without those, we’d have sad hockey pucks. Trust me, I know.
The gravy is made the old-fashioned way by first browning up the turkey sausage, followed by a sprinkling of whole-wheat flour, and a slow and steady stream of hot milk. The mixture is brought to a boil (watch it!) and then reduced to a simmer until thickened. I always make sure to add in plenty of salt and loads of black pepper – some people prefer cayenne, but I love the heat of the black pepper here.
This method is tradition. It’s the way my Mom made biscuits and gravy growing up, it’s the way my grandmother made it, and now it’s the way I make – but of course every tradition needs a little update….
- 2 cups whole-wheat flour
- 2 tablespoons chopped fresh sage
- 1 teaspoon salt
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cold butter cut into cubes
- 2 tablespoon shortening
- 1 cup cold buttermilk
- 1 egg + 1 tablespoon water whisked together.
- 8 ounces bulk turkey sausage
- 2 teaspoon olive oil
- ¼ cup whole-wheat flour
- 2 ½ cups hot 1% milk
- ¼ teaspoon black pepper
- 1 teaspoon salt
- In a medium bowl, whisk flour, sage, salt, baking powder and baking soda. Using a pastry blender or fork, cut butter and shortening into the flour mixture until it resembles coarse meal.
- Stir in buttermilk until just combined.
- Pour dough onto lightly floured surface, and knead slightly until the dough comes together.
- Using a rolling pin, roll dough out to a 1 inch thickness.
- Cut into biscuits using a 2 inch biscuit butter.
- Place on a baking sheet lines with parchment paper or silt pad. Brush with egg wash. Bake for 12-14 minutes until golden grown and cooked through.
- In a large sauté pan, brown turkey sausage in olive oil. Once sausage is brown, stir in flour. Cook one minute,
- Slowly whisk in hot milk. Add salt and black pepper. Bring to a boil and reduce to a simmer until thickened, about ten minutes.
- Season to taste with salt and pepper.
Melanie @ Carmel Moments says
Sage biscuits sound fabulous! I can’t wait until the fresh herbs are growing in the garden again.
It’s so awesome that you have the traditions of your mother and grandmother. Hold onto those and keep em close! 🙂
Nicole says
Oooo me neither! One of my favorite parts about summer!
Chelsea @chelseasmessyapron says
I love that you made these biscuits skinny and with whole wheat flour! Also these photos look “glamorous” to me! Seriously you rocked these! (as always!)
Nicole says
Thanks girly!!
Ashley says
Mmm I love that you have sage in the biscuits! I bet that is delicious! And I love that you used all whole-wheat flour – I actually have really come to love the almost nutty taste it gives things!
Nicole says
The sage gives the biscuits just a slight undertone of herb-y flavor, you almost can’t even detect it. I agree — whole-wheat flour just tastes better!
Jennie @themessybakerblog says
Okay, these are some gorgeous looking biscuits–so big and fluffy. I gave up meat for breakfast and lunch. So far, it’s going well, but we shall see. Mmmm, gravy!
Nicole says
Ooo giving up things is so hard to do!! I applaud you for giving up meat, I’ve given up flour and that’s hard enough! Thanks Jennie!
Christin@SpicySouthernKitchen says
I think these are the most delicious looking whole wheat biscuits I’ve seen. Love that you added sage!
Nicole says
Thanks Christin!
Norma | Allspice and Nutmeg says
Wow, sage biscuits. They look fabulous and I bet they are delicious.
Nicole says
Thanks Norma!
Jenn @ Deliciously Sprinkled says
I love that you made these biscuits skinny, I am always looking for healthy recipes that still taste delicious and these look so good! Can’t wait to try them, pinned 🙂
P.S. love your photos, they look amazing!
Nicole says
Thank you so much Jenn!
Stephanie @ Girl Versus Dough says
Oh yaaaasssss to this! My husband loves biscuits and gravy but I try to steer clear of it because it’s usually bad for you everything (though that doesn’t seem to stop me with doughnuts, hmm…). This is a perfect (delicious) compromise!
Nicole says
I know! That’s exactly why I hardly ever have them, but these you don’t have to feel guilty about. 🙂 Thanks Stephanie!
cheri says
I’m not a biscuits and gravy person, but I could be after seeing this, your pics are gorgeous!
Nicole says
Thanks Cheri!
Karen @ The Food Charlatan says
Turkey sausage! Yum! I’ve only done biscuits n gravy with the regular ol stuff. Is this the sausage that you had to ask the clerk to find for you?? 🙂
Also I love the sage. You are a sage girl Nicole and I love you for it.