Ingredients
1-1/3 cups all-purpose flour2/3 cup whole wheat flour2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt3 tablespoons cold butter1 cup buttermilkGRAVY:1 teaspoon olive oil1/2 pound bulk chicken sausage 1 medium onion, finely chopped1 garlic clove, minced1 teaspoon minced fresh thyme1/8 to 1/4 teaspoon crushed red pepper flakes1/8 teaspoon pepper2 cups reduced-sodium chicken broth2 tablespoons all-purpose flour1/2 cup 2% milk
Preparation
Preheat oven to 425°. In a large bowl, whisk flours, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until moistened.
Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 7x5-in. rectangle (about 1 in. thick); cut into six pieces. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-12 minutes or until golden brown.
Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic, thyme, pepper flakes and pepper; cook 30 seconds longer.
Add broth to pan. In a small bowl, mix flour and milk until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir 10-12 minutes or until thickened.
Split biscuits in half; serve warm with gravy.
