On one of these chilly winter mornings, let's have biscuits and sausage gravy when no one is looking.
It would probably surprise lots of folk to learn we can safely have those items. For the gravy, you may go with a little of the leanest regular bulk pork breakfast sausage, but this recipe is for turkey breakfast sausage, lightening the dish as much as possible.
To me, the key flavor in a milk gravy is black pepper. If you like spicy gravy, use McCormick's Hot Shot (a blend of black and cayenne pepper) instead of plain black pepper. It's guaranteed to alert your taste buds. Another option is the heat source in regular hot pork sausage: a shake of crushed pepper flakes.
In recipes that call for white flour as a thickening agent, try using whole-wheat flour. Same goes for dredging an ingredient in flour.
If you prefer skim evaporated milk, you may use it in the gravy. There's just something about the taste, though, that doesn't grab me. In some recipes, I reach for fat-free half and half as a replacement for skim evap, but for cooking and as a beverage, 1 percent milk is my number of choice.
After enjoying the biscuits with gravy, they could become a bun for any favorite sandwich or burger.
You could always brush any leftover biscuit halves with a buttery spread and sugar-free or all-fruit preserves. Or turn the split biscuits into a pizza crust or go really uptown and make a petite open-face Rachel.
Spread a little reduced-calorie Thousand Island dressing over the cut biscuit surface; top with a small amount of shaved or thinly sliced healthy-selection deli turkey, purchased coleslaw and a cut-to-fit slice of reduced-fat Swiss (or any favorite) cheese. Place in 350° oven until heated through and cheese is melted, or place under broiler to heat and melt cheese. Open a single-serve, 100-calorie bag of Sun Chips and lunch is ready.
Reach Judy Grigoraci at ...@suddenlink.net.
Whole-Wheat Buttermilk Biscuits
1 cup whole-wheat flour
1/2 teaspoon soda
1/4 teaspoon salt
2 1/2 tablespoons Smart Balance buttery spread
1/2 cup low-fat buttermilk
WHISK in a bowl flour, soda and salt with fork; cut in butter until evenly crumbly; stir in buttermilk until dough forms (dough will be soft).
KNEAD 2 or 3 turns on floured surface to smooth the dough and pat or roll to 1/2-inch thickness.