Brunch Buttermilk Biscuits with Turkey and Southern Tomato Gravy

This post is sponsored by Bertolli® Pasta Sauce. 

This recipe combines leftover turkey with a pantry-staple, jarred pasta sauce, creating a meal that’s both yummy and easy to pull together. After all, why waste all those hours of prep on just one meal?

Incorporating Bertolli Pasta Sauce into your recipe rotations is an easy, time-conscious way to create delicious meals without skimping on flavor or quality ingredients –  I keep several Bertolli sauces stocked at all times for this exact reason. I chose Bertolli® Rustic Cut™ Roasted Garlic Marinara Sauce for this recipe because it’s filled with thick cut vegetables like celery and carrots that complement the roasted turkey perfectly. Plus, the aromatic roasted garlic adds an extra layer of savory flavor to the ‘gravy’ topping the biscuits. Add a sunny-side-up egg and you have the perfect brunch!

Brunch Buttermilk Biscuits with Turkey and Southern Tomato Gravy

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Prep Time 15 mins

Cook Time 15 mins

Serves 4

Ingredients:

For the buttermilk biscuits:

• 2 ½ cups All-Purpose flour
• 2 tablespoons baking powder
• 1 teaspoon kosher salt
• 8 tablespoons unsalted butter, chilled and cut into ½” cubes
• 1 cup buttermilk, plus 2 tablespoons, divided
• 1 tablespoon honey

For the gravy:

• 1 23-ounce jar Bertolli Rustic Cut Roasted Garlic Marinara Sauce
• ¼ cup heavy cream

For serving:

• 2 tablespoons extra-virgin olive oil
• 4 large eggs
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 1 pound sliced roasted turkey breast
• 1 tablespoon chopped flat-leaf parsley

Instructions:

For the buttermilk biscuits:

• Heat oven to 425ºF.
• Sift the flour, baking powder and salt into a large mixing bowl. Add the butter to the bowl and use a pastry cutter or a fork to cut the butter into the flour. Do this until the mixture resembles rough crumbs and the butter is still in pieces. Make a well in the center of the flour and add 1 cup of the buttermilk and honey, stirring with a wooden spoon until a loose, sticky dough forms.
• Turn the dough out onto a clean, lightly floured surface. Use your hands to shape the dough into a rectangle. Fold the dough over itself like an envelope then reshape again into a rectangle about 1-inch thick. Repeat folding and rolling out the dough once more. Use 3-inch round cookie cutters to cut out about 9 to 10 biscuits, re-rolling out the scraps as needed. Arrange in a 12-inch cast iron skillet, (they should be touching). Brush the tops with the remaining buttermilk. Bake until the tops are golden brown, about 20 minutes.

For the gravy:

• Add Bertolli Rustic Cut Roasted Garlic Marinara Sauce to a medium saucepan and heat over medium-low heat until warmed through. Whisk in the heavy cream and set aside until ready to use.

For serving:

• Heat a large non-stick sauté pan over medium-low heat. Add 1 tablespoon of the olive oil and heat through. Crack 2 of the eggs in the pan and cook until the whites are just set, but the yolks are still gooey. Season with salt and pepper then remove to a plate and cover to keep warm. Return the pan to heat and repeat with the remaining oil and eggs.
• Cut the biscuits in half and top the bottom half of each biscuit with slices of turkey. Ladle the tomato gravy over each and top with a fried egg. Prop the biscuit top on the side and garnish with parsley.
• Serve immediately.

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