Turkey and Biscuits
- 2 cups whole wheat flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 4 tbsp. (1/2 stick) cold butter
- 1 cup skim milk
- 12 oz. cooked boneless turkey or chicken
- 8 oz. low sodium chicken broth
- 2 tbsp. olive oil
- 3 tbsp. whole wheat flour
- 12-14 oz. bag frozen peas
- Preheat oven to 450 degrees
- In a large mixing bowl, pour in 2 cups of whole wheat flour, 1 tbsp. + 1 tsp. baking powder and ½ tsp. salt. Toss lightly with a fork, or whisk, to be sure the ingredients are mixed well.
- Cut ½ stick of cold unsalted butter into small cubes and then add to the flour. Blend with a fork until the mixture looks like crumbs. Make a well in the center of the crumbs and add the milk. Mix gently until combined, being sure not to over mix. With floured hands, knead the dough 10 times (this can be done in the bowl).
- Lightly dust a flat surface with flour and then roll or pat the dough out to ½ inch thick rectangle. Using a pizza cutter or knife, cut the dough in half, down the middle (horizontally), and then cut vertically three times, equal distance apart. This will result in 8 biscuits. Lightly spray a baking sheet with cooking spray and then place biscuits evenly spaced on the sheet. Bake for 11-14 minutes or until lightly browned.
- While the biscuits are cooking, over medium high heat, in a large sauce pan, heat 2 ½ tbsp. of olive oil, then add 3 tbsp. of whole wheat flour and mix well. Cook until the roux turns just a light brown and then quickly whisk in 12 oz. of evaporated milk and 8 oz. of low sodium chicken broth.
- Quickly place a frozen 12-14 oz. frozen, steamable package of peas in the microwave and cook according to package directions.
- When the mixture begins to thicken, add 12 oz. of cooked boneless chicken or turkey. Turn the heat down to medium and continue cooking for another 5 minutes, until the meat is heated through and the mixture is thickened. If the mixture gets too thick, add chicken broth 2 tbsp. at a time. Pepper to taste, optional.
- Remove the biscuits from the oven. Serve by placing two biscuits on each plate (cut in half) and drizzle with 1/4th of the gravy mixture. Serve 1/4th of the peas on the side