Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Robin Bashinsky
Recipe by Cooking Light January 2015

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Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: 1 biscuit, about 1/4 cup gravy, and 1 egg)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • To prepare biscuits, weigh or lightly spoon spelt flour into a dry measuring cup; level with a knife. Combine spelt flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and 1 tablespoon oil; stir just until moist. Turn dough out onto a lightly floured surface. Pat into a 1-inch-thick square; cut into 4 square biscuits. Place biscuits 3 inches apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until browned around edges.

  • To prepare gravy, heat a medium skillet over medium heat. Add sausage; cook 8 minutes or until browned, stirring to crumble. Sprinkle with all-purpose flour; cook 1 minute, stirring constantly. Add milk, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Bring to a boil, scraping pan to loosen browned bits; simmer 2 minutes or until slightly thickened. Remove pan from heat; keep warm.

  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Gently break eggs into pan; cook 2 minutes on each side or until desired degree of doneness. Split biscuits in half horizontally; top with gravy. Sprinkle eggs with chives; serve with biscuits.

Nutrition Facts

365 calories; fat 20.5g; saturated fat 7.4g; mono fat 8.2g; poly fat 3.2g; protein 18g; carbohydrates 28g; fiber 2g; cholesterol 229mg; iron 2mg; sodium 685mg; calcium 228mg.
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