Imagine waking up to the irresistible aroma of freshly baked biscuits smothered in rich, creamy gravy. Our "Skinny Biscuits Gravy Whole Wheat Sage Biscuits" recipe transforms a classic American breakfast into a healthier delight without sacrificing flavor. With the heartiness of whole wheat flour and the fragrant touch of fresh sage, these biscuits are not only guilt-free but also incredibly satisfying. Whether you're treating yourself on a cozy weekend morning or impressing guests at brunch, this recipe is sure to become a favorite. Ready to elevate your breakfast game? Let’s dive into the delicious details!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold
- 3/4 cup milk
- 2 tablespoons fresh sage, chopped
- 1 pound sausage
- 2 cups milk (for gravy)
- 1/4 cup all-purpose flour (for gravy)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine whole wheat flour, baking powder, and salt. Mix thoroughly to distribute ingredients evenly.
- Cut cold butter into small cubes and work into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add chopped fresh sage to the flour mixture and stir to distribute.
- Gradually add milk and mix until a soft dough forms. Be careful not to overmix.
- Turn the dough onto a lightly floured surface and gently knead 2-3 times. Pat or roll the dough to about 3/4 inch thickness.
- Use a 2-inch round cutter to cut biscuits. Place biscuits on the prepared baking sheet, ensuring they touch slightly for soft sides.
- Bake biscuits for 12-15 minutes until golden brown and risen. Remove from oven and let cool slightly.
- While biscuits bake, prepare the gravy. In a large skillet, brown the sausage over medium-high heat, breaking it into small pieces.
- Once sausage is fully cooked, sprinkle all-purpose flour over the meat and stir to coat. Cook for 1-2 minutes.
- Slowly pour in milk, stirring constantly to prevent lumps. Simmer the gravy, stirring frequently, until it thickens (about 5-7 minutes).
- Season gravy with salt and pepper to taste. If gravy becomes too thick, add a little more milk to reach desired consistency.
- Split warm biscuits in half, top with sausage gravy, and serve immediately.
Tips
- Use Cold Ingredients: For the flakiest biscuits, ensure your butter is cold. You can even chill your flour for a few minutes before mixing to enhance the texture.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to tough biscuits.
- Fresh Sage Matters: Fresh sage adds a wonderful flavor to the biscuits. If you can’t find fresh sage, try using a smaller amount of dried sage, but fresh is always best!
- Cutting Biscuits: When cutting your biscuits, avoid twisting the cutter, as this can seal the edges and prevent the biscuits from rising properly. Just press straight down.
- Watch the Baking Time: Keep an eye on the biscuits during the last few minutes of baking. They should be golden brown on top but can go from perfect to overdone quickly.
- Adjust Gravy Thickness: If your gravy becomes too thick while simmering, simply add a splash of milk until you reach your desired consistency.
- Serve Warm: For the best experience, serve the biscuits and gravy immediately after preparation. They are best enjoyed fresh out of the oven!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 25g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 95mg
