JesseEatzA lighter take on a Southern breakfast classic, featuring flaky buttermilk biscuits topped with a protein-packed, sage-infused turkey sausage gravy.
Prepare the buttermilk biscuits according to your favorite recipe or package instructions until golden brown and flaky.
In a large cast-iron skillet, heat olive oil over medium-high heat. Add the turkey sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through.
Turkey is leaner than pork, so that bit of olive oil helps with the browning process.
Stir in the dried sage, black pepper, and cayenne. Sprinkle the flour evenly over the sausage and cook for 1-2 minutes, stirring constantly to toast the flour and coat the meat.
Slowly whisk in the milk, scraping the bottom of the pan to release any browned bits. Simmer gently until the gravy thickens to your desired consistency. Season with salt to taste.
If the gravy gets too thick, just splash in a little more milk to loosen it up.
Split the warm biscuits in half and ladle a generous portion of the turkey sausage gravy over the top. Serve immediately.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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