Whole Grain Biscuits with Sausage Gravy and Eggs


  • 1 cup spelt flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 2 tablespoons chilled unsalted butter
  • 1/3 cup fat-free buttermilk
  • 1 tablespoon canola oil
  • Cooking spray
  • Gravy
    • 4 ounces turkey breakfast sausage
    • 1 tablespoon all-purpose flour
    • 1 cup 2% reduced-fat milk
    • ½ teaspoon freshly ground black pepper
    • ¼ teaspoon kosher salt
  • 2 teaspoons canola oil
  • 4 large eggs
  • 1 tablespoon fresh chives (chopped)


Preheat oven to 425° F.

To prepare biscuits, weigh or lightly spoon spelt flour into a dry measuring cup; level with a knife. Combine spelt flour, baking powder, and salt in a medium bowl, stirring with a whisk.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and 1 tablespoon oil; stir just until moist.

Turn dough out onto a lightly floured surface. Pat into a 1 inch thick square; cut into 4 square biscuits.

Place biscuits 3 inches apart on a baking sheet coated with cooking spray. Bake at 425° F for 12 minutes or until browned around edges.

To prepare gravy, heat a medium skillet over medium heat. Add sausage; cook 8 minutes or until browned, stirring to crumble.

Sprinkle with all-purpose flour; cook 1 minute, stirring constantly. Add milk, ½ teaspoon pepper, and ¼ teaspoon salt. Bring to a boil, scraping pan to loosen browned bits; simmer 2 minutes or until slightly thickened. Remove pan from heat; keep warm.

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Gently break eggs into pan; cook 2 minutes on each side or until desired degree of doneness.

Split biscuits in half horizontally; top with gravy. Sprinkle eggs with chives; serve with biscuits.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License