Biscuits d’avoine au babeurre et sauce de jus de saucisse
Biscuits d’avoine au babeurre et sauce de jus de saucisse
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Biscuits d’avoine au babeurre et sauce de jus de saucisse

Les biscuits tendres recouverts d’une sauce savoureuse sont l’une de nos indulgences préférées. Nous avons mis une touche saine à ce classique du diner avec de l’avoine saine et il est tout aussi bon que l’original.

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Buttermilk Oat Biscuits and Sausage Gravy

Tender biscuits smothered in savory gravy is one of our favorite indulgences. We’ve put a healthy twist on this diner classic with wholesome oats and it’s every bit as good as the original.
Course Petit-déjeuner
Type d’avoine Farine d’avoine, Avoine rapide
Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Temps total 35 minutes
Sert 4 people


For the buttermilk oat biscuits:

  • 1 1/2 cups flour all-purpose (375 ml)
  • 1 cup quick oats (250 ml)
  • 1 Tbsp baking powder (15 ml)
  • 1/2 tsp baking soda (2.5 ml)
  • 1 tsp sugar white (5 ml)
  • 1/2 tsp salt (2.5 ml)
  • 6 Tbsp butter cold, cut into cubes (90 ml)
  • 1 cup buttermilk (250 ml)

For the gravy:

  • 12 oz turkey sausages or pork sausages, casings removed (340 g)
  • 1 Tbsp canola oil optional (15 ml)
  • 1/3 cup oat flour (75 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/4 tsp black pepper freshly ground (1 ml)
  • 1/4 tsp thyme dried (1ml)
  • 3 cups milk cold (750 ml)


For the biscuits:

  1. Preheat oven to 450° F (230° C) degrees.
  2. In a mixing bowl, whisk together flour, oats, baking powder, baking soda, sugar and salt.
  3. Cut in butter, using a pastry blender or two knives, until butter pieces are pea-sized.
  4. Slowly add buttermilk, stirring lightly, just until mixture comes together.
  5. Generously sprinkle your counter or board with flour, turn out dough, and knead lightly for six turns only. That’s it – do not over work your dough.
  6. Pat dough into a rectangle, 3/4” thick.
  7. Cut into eight squares with a sharp knife.
  8. Place on a parchment lined baking sheet, brush tops with buttermilk (if desired) and bake for 10 – 12 minutes, or until golden. Serve with sausage gravy.

For the gravy:

  1. Crumble sausages into a large non-stick skillet over medium-high heat.
  2. Cook, stirring frequently, until lightly browned and no longer pink.
  3. If there is little fat in the pan, add 1 Tbsp canola oil. Whisk in oat flour, salt, pepper and thyme, cooking until oil is absorbed. Do not brown.
  4. Gradually whisk in milk, bring to a simmer and cook, stirring, until gravy thickens.
  5. Serve immediately over warm, split biscuits.

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