Sundays are my “fun” morning often, when I don’t make oatmeal for Kirk and I but take the time to bake and cook. Kirk watches the baby for me and entertains the toddler which helps a lot! So I made a new version of “sausage” gravy this morning over what were the best tasting baking powder biscuits I have made. I adapted two recipes I found in my copy of Better Homes and Gardens New Cook Book, 1968 Edition, the cream of tartar really makes a difference – and I used butter instead of shortening.
PS: For even biscuits use a 50mm (3-Tablespoon) Disher or an ice cream scoop in similar size.
- 1 package Harmony Valley Vegetarian Sausage Mix
- 1 Tbsp vegetable oil
- 2 tsp dried rubbed sage
- ¼ cup all-purpose flour
- 3 cups low-fat milk
- Ground black pepper to taste
Prepare the sausage to package directions, using 1¼ cups water. Let sit for at least 15 minutes to fully rehydrate. Heat a large non-stick skillet over medium-high, add the oil and sausage, cook until browned, breaking up into small pieces. Turn down to medium, add in the sage and flour, let cook, stirring often. Stir in the milk and stir smooth, letting thicken, lowering the heat as needed to avoid bubbling.
Season to taste with ground pepper and hot sauce if desired.
Baking Powder Biscuits
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 4 tsp baking powder
- 2 tsp granulated sugar
- ½ tsp salt
- ½ tsp cream of tartar
- 1/3 cup cold unsalted butter, diced
- 1 cup low-fat milk
Preheat the oven to 450° and line a baking sheet with parchment paper.
In a large mixing bowl add the dry ingredients, work the butter into the flour with your fingers until it is fine crumbs. Stir the milk in, just until you have a wet dough.
Divide into 12 biscuits, drop onto the baking sheet. Bake for 12 minutes or until lightly golden on top. Split in half and top with gravy.
Serves 4 adults.