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Whole Wheat Biscuits & Chicken Sausage Gravy

 
One serving costs about $1.06

$1.06 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 side dish
spoonacular Score:24%

Spoonacular Score: 24%

 

Whole Wheat Biscuits & Chicken Sausage Gravy might be just the sauce you are searching for. One serving contains 305 calories, 14g of protein, and 16g of fat. For $1.06 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Foodista has 1 fans. If you have stone ground flour, salt, buttermilk, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so great. Try Southern Biscuits and Sawmill Gravy (Sausage Gravy), Sausage Gravy for Biscuits and Gravy, and Biscuits and Sausage Gravy for similar recipes.

Ingredients

Servings:
2 cups
2 cups whole wheat Amaranth Stone Ground Flour
whole wheat Amaranth Stone Ground Flour
1.5 tsps
1.5 tsps baking powder
baking powder
0.5 tsps
0.5 tsps black pepper
black pepper
1 cup
1 cup buttermilk
buttermilk
14 oz
14 oz italian sweet chicken sausage
italian sweet chicken sausage
1 tsp
1 tsp olive oil
olive oil
2.5 cups
2.5 cups reduced fat milk
reduced fat milk
0.5 tsps
0.5 tsps salt
salt
some
some Salt & Pepper
Salt & Pepper
5 Tbsps
5 Tbsps unsalted butter
unsalted butter
1 cup
1 cup whole wheat flour
whole wheat flour
2 cups whole wheat Amaranth Stone Ground Flour
2 cups
whole wheat Amaranth Stone Ground Flour
1.5 tsps baking powder
1.5 tsps
baking powder
0.5 tsps black pepper
0.5 tsps
black pepper
1 cup buttermilk
1 cup
buttermilk
14 oz italian sweet chicken sausage
14 oz
italian sweet chicken sausage
1 tsp olive oil
1 tsp
olive oil
2.5 cups reduced fat milk
2.5 cups
reduced fat milk
0.5 tsps salt
0.5 tsps
salt
some Salt & Pepper
some
Salt & Pepper
5 Tbsps unsalted butter
5 Tbsps
unsalted butter
1 cup whole wheat flour
1 cup
whole wheat flour

Equipment

cookie cutter
cookie cutter
baking sheet
baking sheet
wooden spoon
wooden spoon
canning jar
canning jar
bowl
bowl
frying pan
frying pan
cookie cutter
cookie cutter
baking sheet
baking sheet
wooden spoon
wooden spoon
canning jar
canning jar
bowl
bowl
frying pan
frying pan


Instructions

  1. In a small bowl mix together the whole wheat flour, baking powder, salt and pepper. Add in the diced up butter and incorporate, with your hands or a fork, a bit into the dry mix. It should look like a course crumble or pea sized flour covered butter.
  2. Stir in the buttermilk until just incorporated. You want to make sure not to overwork the dough. Once most of the flour is absorbed into the dry mix remove from the bowl and place on a workable surface.
  3. Gently work the dough together into an approx 3/4 inch high round. Using a glass, mason jar or cookie cutter to cut out your biscuits. Work any remaining dough gently back together to continue making the biscuits. I got 10 nice sized biscuits.
  4. Place onto a lined baking sheet.
  5. Pop into a 450 degree over for 10-12 minutes until the biscuits are cooked through and golden brown.
  6. Lets get to the gravy! You can start this while those fabulous biscuits are baking.
  7. In a large saute pan, over medium heat, add the olive oil and sausage. Using a wooden spoon break up the sausage as it cooks. Once cooked most of the way through stir in the flour to coat.
  8. Reduce the heat to low and add in the milk. Allow to simmer, stirring frequently, until slightly thickened. Season with salt and plenty of black pepper.
  9. Pour that delicious sausage gravy overtop the biscuits and enjoy this lightened up southern classic!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.06
Ingredient
2 cups whole wheat Amaranth Stone Ground Flour
1.5 teaspoons baking powder
½ teaspoons black pepper
1 cup buttermilk
14 ounces italian sweet chicken sausage
1 teaspoon olive oil
2.5 cups reduced fat milk
5 Tbsps unsalted butter
1 cup whole wheat flour
Price
$3.51
$0.04
$0.03
$0.49
$4.68
$0.05
$1.00
$0.61
$0.21
$10.63

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
305 Calories
13g Protein
15g Total Fat
30g Carbs
3% Health Score
Limit These
Calories
305
15%

Fat
15g
24%

  Saturated Fat
6g
41%

Carbohydrates
30g
10%

  Sugar
4g
5%

Cholesterol
50mg
17%

Sodium
775mg
34%

Get Enough Of These
Protein
13g
27%

Manganese
0.51mg
26%

Calcium
162mg
16%

Phosphorus
160mg
16%

Fiber
3g
15%

Iron
2mg
14%

Selenium
9µg
14%

Vitamin B2
0.17mg
10%

Vitamin A
418IU
8%

Vitamin B12
0.44µg
7%

Magnesium
25mg
6%

Potassium
222mg
6%

Vitamin B1
0.1mg
6%

Zinc
0.7mg
5%

Vitamin B6
0.08mg
4%

Vitamin B5
0.38mg
4%

Vitamin B3
0.67mg
3%

Copper
0.06mg
3%

Vitamin D
0.42µg
3%

Folate
9µg
2%

Vitamin E
0.35mg
2%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

covered percent of daily need

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