Sunday morning is my breakfast day and it is well-known I love B&G! Today I used turkey sausage, I just wasn’t in the mood for a vegan version. I’ll blame that on the pregnancy.
Baking Powder Mini Biscuits
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 3 Tbsp butter, cold and cut into small bits
• 3/4 cup milk
Preheat your oven to 450° and line a baking tray with parchment paper.
Add the flour and baking powder into a large bowl, add in the butter and with your fingers quickly mix the butter in. You want it to have the texture of cornmeal. Stir in the milk and quickly stir into a dough. Make drop biscuits with a 1 Tablespoon Disher and place onto the baking sheet.
Bake for 10 to 12 minutes or until golden brown on top.
Makes about 20 biscuits.
• 2 Tbsp canola oil
• 1 medium onion peeled and diced
• 5 ounce package turkey sausage links
• 1 tsp granulated garlic
• 1 tsp dried rubbed sage
• 1 tsp ground black pepper
• 1 tsp dried parsley
• ¼ tsp paprika
• ½ cup all-purpose flour
• 3-4 cups milk
• 2 tsp lower sodium soy sauce
Cook the sausage links according to package directions in a large skillet, set aside covered. Heat the oil in the same skillet over medium-high heat, add the onions and cook until tender. Sprinkle on the seasonings and the flour, work in and let cook for a couple of minutes.
Slowly add in 3 cups of the milk and the cooked sausage (dice up), turn down to medium-low, stirring as it thickens (at first it is a sauce and then tightens up considerably). Add more milk as needed to get the thickness desired.
Stir in the soy sauce and add more of it and more black pepper if desired.
Serve over the hot biscuits.