YOUR SOLIN GENERATED RECIPE
Fluffy Savory Biscuits with Creamy Lean Turkey Gravy
Enjoy a comforting meal that pairs light, fluffy whole wheat biscuits with a rich, savory lean turkey gravy. The tender biscuits offer a delicate texture while the hearty gravy, simmered with aromatic onions, garlic, and herbs, creates a well-balanced plate that's perfect any time of day.
INGREDIENTS
1/2 cup Whole Wheat Flour
1 tsp Baking Powder
1/4 tsp Salt
1/4 cup Unsweetened Almond Milk
2 Egg Whites
1 tsp Olive Oil
4 oz Lean Ground Turkey
1/2 cup Low-Sodium Chicken Broth
1/4 cup Diced Onion
1 clove Garlic, minced
1/4 cup Low-Fat Milk
1 tbsp Whole Wheat Flour (for gravy)
Black Pepper & Thyme to taste
PREPARATION
Preheat your oven to 425°F (220°C). In a mixing bowl, combine 1/2 cup whole wheat flour, 1 tsp baking powder, and 1/4 tsp salt.
In a separate bowl, whisk together 2 egg whites, 1/4 cup unsweetened almond milk, and 1 tsp olive oil until smooth. Gently fold the wet ingredients into the dry until just incorporated, forming a soft dough.
Turn the dough onto a lightly floured surface and pat it out to about 1/2-inch thickness. Using a biscuit cutter or a glass, cut out biscuits and place them on a baking sheet lined with parchment paper.
Bake the biscuits in the preheated oven for 12-15 minutes until lightly golden and set.
While the biscuits bake, prepare the turkey gravy. In a skillet over medium heat, sauté 1/4 cup diced onion and 1 minced garlic clove in a small amount of olive oil until translucent.
Add 4 oz lean ground turkey to the skillet, cooking until browned and crumbled. Sprinkle in 1 tbsp whole wheat flour and stir to combine, allowing it to coat the meat and vegetables.
Gradually pour in 1/2 cup low-sodium chicken broth and 1/4 cup low-fat milk, stirring continuously until the mixture thickens to a gravy consistency. Season with black pepper and thyme to taste.
Once the biscuits are done, serve them warm with a generous ladle of the creamy lean turkey gravy on top or on the side.