Buttermilk Oat Biscuits Sausage Gravy
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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 Breakfasts
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

For the buttermilk oat biscuits:

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

For the gravy:

  • 12 oz turkey 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 freshly ground pepper (1 ml)
  • 1/4 tsp dried thyme (1ml)
  • 3 cups cold milk (750 ml)

Instructions

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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