Recipe courtesy of Oats Everyday
These tender Buttermilk Oat Biscuits are smothered in savoury sausage gravy for a rich, wholesome dinner classic bursting with flavour.
Buttermilk Oat Biscuits and Sausage Gravy
Ingredients
For the buttermilk oat biscuits:
- 1 1/2 cups all-purpose flour
- 1 cup quick oats
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp granulated sugar
- 1/2 tsp salt
- 6 Tbsp cold butter, cut into cubes
- 1 cup buttermilk
For the gravy:
- 12 oz turkey sausages or pork sausages, casings removed
- 1 Tbsp canola oil, optional
- 1/3 cup oat flour
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp dried thyme
- 3 cups cold milk
Instructions
For the biscuits:
- Preheat oven to 450° F (230° C).
- In a mixing bowl, whisk together flour, oats, baking powder, baking soda, sugar and salt.
- Cut in butter, using a pastry blender or two knives, until butter pieces are pea-sized.
- Slowly add buttermilk, stirring lightly, just until mixture comes together.
- 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.
- Pat dough into a rectangle, 3/4” thick. Cut into eight squares with a sharp knife.
- 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:
- Crumble sausages into a large non-stick skillet over medium-high heat. Cook, stirring frequently, until lightly browned and no longer pink. If there is little fat in the pan, add 1 Tbsp (15 mL) canola oil. Whisk in oat flour, salt, pepper and thyme, cooking until oil is absorbed. Do not brown.
- Gradually whisk in milk, bring to a simmer and cook, stirring, until gravy thickens. Serve immediately over warm, split biscuits.
Quick Oats: Also commonly available, these oats have been cut, steamed and rolled into thinner flaking making them quicker to cook. They’re frequently used in muffins, cookies and bread. Making a bowl of plain Quick Oats with your choice of toppings is an alternative to more processed instant oatmeal packages.
Oat Flour: Oat Flour is simply oats that have been milled to a fine powder. Oat Flour can be used to thicken sauces and gravies, in breadings, and in baked goods, such as cookies and quick breads. Oat flour is commercially available, or can easily be made at home in a food processor or blender. To make oat flour, process rolled or quick oats to a powder, then sift.