Biscuits and Gravy
I love creating healthy versions of comfort foods that are big on micronutrients without sacrificing flavor. These super delicious biscuits and gravy are no exception. My secret to making melt-in-your-mouth biscuits is my Fast Metabolism Baking Mix. The turkey gravy contains tryptophan, which produces serotonin, the feel-good hormone and plays a role in strengthening your immune system. Turkey can also aid in healthy cholesterol levels. Enjoy this savory breakfast with steamed collard greens or your favorite Phase 3 veggie and a side of fruit. This is comfort food for your metabolism!
Prep time: 30 minutes
Total time: 60 minutes
Biscuits and Gravy
1/3 cup almond milk
1/4 teaspoon apple cider vinegar
1 1/2 cups Fast Metabolism Baking Mix
2 teaspoons baking powder
1/4 teaspoon sea salt
2 1/2 tablespoons coconut oil, chilled until solid
1 1/2 pounds ground chicken or turkey breast
1 1/2 teaspoons minced garlic
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried oregano
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon nutmeg
1/4 cup olive oil
3 tablespoons arrowroot
4 cups unsweetened almond milk
1/2 teaspoon sea salt
6 cups fresh collard greens, steamed
6 cups raspberries
For the biscuits: Preheat the oven to 425 degrees. Line a baking sheet with parchment.
In a measuring cup, combine the almond milk and vinegar, and set it aside. In a mixing bowl, use a fork to whisk together the baking mix, baking powder, and sea salt. Work the coconut oil into the dry ingredients with the fork until the mixture looks like coarse sand. Make a well in the center, pour in the almond milk mixture, and stir with the fork just until shaggy dough forms. If it’s too dry, add another teaspoon of almond milk.
Turn the dough out on to a piece of parchment, and pat it into a circle about 1 inch thick. Use a 2-inch round biscuit cutter to cut out biscuits: Dip the cutter in the baking mix between each cut, cut out as many biscuits as you can, and use a spatula to transfer them to the baking sheet. Re-pat the scraps and cut more biscuits until all of the dough is used up. Bake 15 to 18 minutes, or until the biscuits are baked through.
For the gravy:
Combine the first 8 ingredients (ground meat through nutmeg) in a large bowl and mix well.
Heat a large, heavy skillet (such as cast iron) over medium heat. Add the oil and the sausage mixture. Cook, stirring occasionally until browned.
Reduce the heat to medium-low. Sprinkle the arrowroot over the sausage, and stir until it disappears. Stirring constantly, slowly pour in the almond milk. Add the 1/2 teaspoon salt. Cook, stirring often, until the gravy thickens, about 10 minutes. Taste and add more salt and pepper if needed. Serve the gravy over the warm biscuits, with steamed collards and fresh raspberries.