cups white whole wheat flour
tablespoon baking powder
pinch of salt
teaspoon freshly ground pepper
cup plus 1 tablespoon very cold milk
cup very cold butter, cubed
small shallot, diced
(16-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Roll - Mild
teaspoon ground cumin
teaspoon ground paprika
teaspoon dried thyme leaves
cups chopped fresh spinach
cup white whole wheat flour
cup low-sodium chicken broth
pinch of salt
teaspoons freshly ground pepper
Heat oven to 425°F.
In large mixing bowl, combine flour, baking powder, salt and pepper. Add milk and butter, use your hands (or a pastry blender) to rub it into the flour until mixture is crumbly. Do not over mix.
Turn dough out onto a clean lightly floured surface. With a rolling pin, roll dough into a 1-inch thick rectangle. Use a round biscuit cutter or the top of a water glass to cut out biscuits. Place the biscuits onto a lined and lightly sprayed baking sheet.
Bake 12 minutes or until golden brown.
Meanwhile, in large non-stick skillet, saute shallot. Remove to a small bowl; set aside.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place patties in hot skillet. Turn occasionally and cook approximately 15 to 17 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Drain off any excess fat and add the shallot back to the pan. Sprinkle with cumin, paprika, thyme and fold in the spinach, stirring gently allowing the heat to wilt the spinach. Transfer mixture to a bowl and cover to keep warm.
In medium bowl, whisk flour, milk, broth, salt and pepper until smooth. Add mixture to the same pan used to cook the sausage.
Cook over medium-low heat stirring continuously, 15 minutes or until mixture has thickened and flour is completely cooked off.
Add the reserved turkey sausage mixture and cook until the gravy is heated through.
Cut the cooled biscuits in half. Spoon turkey gravy over biscuits and serve.