Brunch Buttermilk Biscuits with Turkey and Southern Tomato Gravy
This recipe combines leftover turkey with a pantry-staple, jarred pasta sauce, creating a meal that’s both yummy and easy to pull together.
Servings 4
Calories 1010kcal
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 (218ºC).
- 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.
Nutrition
Calories: 1010kcal | Carbohydrates: 95g | Protein: 42g | Fat: 52g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 2081mg | Potassium: 582mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1265IU | Vitamin C: 1mg | Calcium: 452mg | Iron: 8mg