Recipe and photography by: Molly Webb, MS, RD, LD, Registered Dietitian
Retailer: Hy-Vee

Biscuits with Turkey & Mushroom Sausage Gravy combine the comfort of your grandma’s biscuits and gravy with a nutritional profile that will fit with your healthy lifestyle. The best part is – you won’t notice the difference, and you get to control the calories, fat, and sodium content. With a lighter biscuit made using whole wheat pastry flour and a gravy that stars a flavor-packed turkey and mushroom sausage, this recipe may just be more delicious than the original.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4


1 cup + 2 tbsp whole wheat pastry flour, divided
2 tsp sugar
2 tsp baking powder
1/2 tsp salt, divided
2 tbsp unsalted butter, chilled
1/2 cup buttermilk
8 oz 93% lean ground turkey
8 oz white button mushrooms, finely chopped
1/2 tsp freshly ground black pepper, divided
1/2 tsp sage
1/4 tsp fennel seed, crushed
1/4 tsp ground thyme
1 tsp brown sugar
1/8 tsp crushed red pepper flakes
Dash nutmeg
1 tbsp canola oil
2 cups skim milk
Hot sauce, to taste, optional


1. Make the biscuits: Preheat oven to 425. In a bowl, stir together 1 cup flour, sugar, baking powder, and 1/8 tsp salt until well-combined. Cut in butter until mixture resembles wet sand. Make a well in the center and add buttermilk, stirring swiftly with a fork just until batter comes together. Pour dough onto counter and lightly knead a few times, then pat into a rectangle. Fold rectangle onto itself in thirds and press out once more into a square. Cut four large biscuits and place on an ungreased baking sheet. Bake for 15-20 minutes or until lightly browned. 2. While the biscuits bake, make the turkey & mushroom sausage: In a bowl, combine ground turkey, chopped mushrooms, 1/4 tsp salt, 1/4 tsp black pepper, sage, fennel, thyme, brown sugar, red pepper flakes, and nutmeg. Once well combined, transfer to a large skillet or dutch oven and cook, stirring occasionally, over medium heat until meat and mushrooms are browned and cooked through, 6-8 minutes. Transfer turkey & mushroom sausage to a plate, leaving juices in pan.
3. Make the gravy: Add canola oil to the juices in the pan and bring to a simmer. Blend in 2 tbsp flour and 1/8 tsp salt and cook for 2-3 minutes until lightly brown. Remove from the heat and whisk in milk, stirring to blend. Return to the heat (some lumps will remain) and continue whisking while heating quickly to a full boil. Boil for 1 minute while continuing to whisk; gravy will become smooth and thicken.
4. Add 1/4 tsp black pepper and the turkey & mushroom sausage to the gravy and season to taste with hot sauce. Once heated through, serve over whole wheat biscuits.