1. MAKE THE BISCUITS: Preheat the oven to 425?. 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.
2. Turn the dough out onto a work surface and knead just until it comes together. Roll out the dough 1/2 inch thick and stamp out four 3-inch rounds. Gather the scraps and reroll; 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.
3. MEANWHILE, MAKE THE 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 tablespoons of chives.
4. Split the biscuits, top with gravy, garnish with chives and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 760 | ||
Calories from Fat: 324 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36g | 48 % | |
Saturated Fat 13.1g | 66 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 95.1mg | 29 % | |
Sodium 8126.4mg | 280 % | |
Potassium 481.3mg | 13 % | |
Total Carbohydrate 85g | 25 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 81g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 760
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