- 9 ounces all-purpose flour (about 2 cups)
- 3 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup vegetable shortening
- 1 cup 1% low-fat buttermilk
- Cooking spray
- 1/4 pound reduced-fat pork breakfast sausage
- 1 teaspoon unsalted butter
- 1 cup chopped onion
- 2 1/4 cups 2% reduced-fat milk, divided
- 2 teaspoons minced fresh sage
- 1/4 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 tablespoons all-purpose flour
- calories 368
- fat 14.8 g
- satfat 5.1 g
- monofat 4.6 g
- polyfat 3 g
- protein 12.8 g
- carbohydrate 44.4 g
- fiber 1.8 g
- cholesterol 22 mg
- iron 2.3 mg
- sodium 761 mg
- calcium 303 mg
How to Make It
Preheat oven to 450°. Weigh or lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to 1/2-inch thickness; cut with a 3 1/4-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 450° for 10 minutes or until golden.
Cook sausage in a large nonstick skillet over medium-high heat 10 minutes or until browned; stir to crumble. Remove from pan, and drain on paper towels. Add butter to drippings; cook until butter melts. Add onion; cook 12 minutes, stirring frequently. Stir in sausage, 2 cups milk, sage, 1/4 teaspoon salt, and pepper.
Combine 2 1/2 tablespoons flour and 1/4 cup milk, stirring with a whisk until well blended to form a slurry. Stir slurry into sausage mixture. Cook, stirring constantly, 3 minutes or until gravy is thick and bubbly. Cut biscuits in half. Spoon gravy evenly over biscuit halves.