Whole wheat biscuits and turkey sausage gravy is a healthier version of the breakfast comfort food, complete with easy homemade sausage.
Well, the kids are back to school and I'm getting back into the routine after a long, glorious summer break.
I like fall. I know some people dread the fall, which signals the impending cold weather, but the transitional seasons of spring and fall have always been my favorite. What about you?
Whatever season you prefer, there is certainly no wrong time to eat the food I'm bringing you today. Any season, any meal, any time of day - Biscuits and Gravy always works.
In this case, it's Whole Wheat Biscuits and Turkey Gravy. And not just any old turkey sausage - homemade turkey sausage that you can mix up in just minutes. I strongly suggest you put the ingredients on your grocery list right now, because you are not going to want to miss these.
I've been making my own variations of biscuits and gravy for a few years now, refining the recipe here and there each time. I started making my own sausage after the first few times, because I found it easier to control the ingredients and flavors, and honestly because it's just as easy.
How to make Whole Wheat Biscuits and Turkey Sausage Gravy:
Making sausage probably sounds really intimidating, but in this case, all it entails is adding a little bit of seasoning to ground turkey. Just buy a pound of ground turkey, mix in some spices, and that's it. No special equipment needed.
Note that while the recipe calls for ground turkey to make the homemade sausage gravy, you can easily opt for ground pork instead. And if you're in a rush, you can skip making the sausage from scratch altogether and simply buy your favorite raw breakfast sausage (turkey or otherwise)
For the biscuits, I've opted toward a drop biscuit style, because they're so simple. No dough rolling or cutting for these babies. And they've got just the right amount of whole wheat flour - not so much that they end up dry and crumbly.
Whole Wheat Biscuits and Turkey Sausage Gravy Ingredients:
Because they turkey sausage in this recipe is made from scratch (don't worry, it's super easy), there's no need to search for possibly hard-to-find turkey-based breakfast sausage.
However, if you're in a rush, you can always skip making the turkey sausage yourself and buy your favorite raw breakfast sausage instead. Or, if you prefer pork sausage, you can follow the recipe as written and simply replace the ground turkey with ground pork.
- All purpose flour
- Whole wheat flour
- Baking powder
- Baking soda
- Buttermilk (or use powdered buttermilk for convenience)
- Unsalted butter
- Ground turkey or ground chicken or ground pork
- Brown sugar
- Ground sage
- Black pepper
- Red pepper flakes
- Garlic powder
- Cayenne pepper
I serve my whole wheat biscuits and turkey sausage gravy most often as a "breakfast for dinner" supper, either with salad or fruit. But obviously they're a classic breakfast staple, and would make for the perfect weekend brunch menu as well.
Want more savory breakfast recipes?
Whole Wheat Biscuits and Turkey Sausage Gravy Nutrition Notes:
Note that this recipe is high in sodium. If you need to cut back on salt, reduce the amount of salt you add to both the homemade turkey sausage, and to the gravy. Serve your biscuits and gravy with a fresh fruit salad, cooked vegetables or a green salad to make a complete meal.
The nutrition information in the recipe below is calculated using ground turkey, but if you use ground pork instead, your biscuits and gravy will be slightly higher in fat (total and saturated) and calories.
Whole Wheat Biscuits and Turkey Sausage Gravy
Whole Wheat Buttermilk Biscuits
- 1 cup cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup cold buttermilk
- 8 Tablespoons (1 stick/1/2 cup) unsalted butter, melted
Homemade Turkey Sausage
- 1 pound ground turkey
- 1 ½ teaspoons brown sugar
- 1 teaspoon ground sage
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- pinch red pepper flakes
- 1 recipe Homemade Turkey Sausage (see above)
- ⅓ cup all purpose flour
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- pinch cayenne pepper
- 3 cups milk
Whole Wheat Buttermilk Biscuits
- Move oven rack to middle position and heat oven to 450°F. Line a baking sheet with parchment paper or a silicone pan liner.
- In a large bowl, whisk together whole wheat and all purpose flours, baking powder, baking soda, sugar, and salt. In a medium bowl, or large measuring cup, stir melted butter into buttermilk until the butter hardens and forms small clumps.
- Stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined.
- Use a measuring cup or scoop to scoop batter in ¼ cup portions onto the prepared baking sheet. You should end up with 12 biscuits. Bake until the tops are golden brown, 12-14 minutes. Cool at least 10 minutes before serving.
Homemade Turkey Sausage
- Mix ground turkey, brown sugar, sage, salt, black pepper, and red pepper flakes together in a large bowl until well combined. Store in an airtight container and refrigerate until ready to use.
- Cook turkey sausage in a large, non-stick skillet over medium-high heat until well browned.
- While sausage is cooking, whisk together flour, pepper, salt, garlic powder, and cayenne in a small bowl. When the sausage is browned, sprinkle flour mixture over the top of the browned sausage and stir. Continue to cook for 2 minutes, stirring frequently.
- Very slowly pour the milk over the sausage mixture, stirring constantly while pouring (the milk will bubble and thicken). After all the milk has been added, bring the mixture to a boil. Reduce heat to medium, and simmer until the gravy has thickened, about 3-4 minutes. Serve immediately over warm biscuits.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.