Skip to main content

Jenna's Cooking Journey: Biscuits & Gravy {SRC Reveal}

It's the first Monday of the month which means one thing: Secret Recipe Club reveal for Group A. This month I was assigned to Jenna's Cooking Journey. Meet Jenna who admits: "I didn't really cook until I reached college, and even then had a lot of cooking mishaps.  The mishaps may have come from my inexperience cooking, but sometimes they came from cooking at high altitude.  Now that I'm married, there is someone else to eat my cooking, and I don't have to get stuck with leftovers for two weeks, so now I'm expanding my cooking horizons even further."

Looking through her blog, there were several recipes that caught my eye, including a Horseradish-Crusted Filets, Better Than Sex Cake (hmmm...I'm dubious), and her Yogurt-Marinated Lamb Loin. But I ultimately decided to make a variation of her Biscuits and Gravy.

Biscuits and Gravy
slightly adapted from Jenna's Cooking Journey

2 C white whole wheat flour
2 T organic granulated sugar 
1 T baking powder
2/3 C milk
1/3 C butter, softened

1/2 lb of ground turkey
1/2 C cubetti (cubed pancetta)
2 T white whole wheat flour
2 cups milk (I used 1%.)
1 T butter, softened
1 t chopped fresh dill
1 t chopped fresh Italian flat-leaf parsley

For Biscuits:
1) Preheat oven to 450 F. Grease a large baking stone and set aside.
2) Place all dry ingredients in a large mixing bowl and whisk to combine. Stir in the milk and softened butter until a crumbly dough forms. Knead until dough is smooth and elastic.
3) Roll the dough out to 1/2 inch thickness and, using a heart cookie cutter, cut into 15 small hearts.
4)  Place hearts on the prepared baking sheet and bake for 10-12 minutes. Let cool for 5 minutes before serving.

For Gravy:
1) Heat a large pan over medium heat. Add the ground turkey, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 5 minutes. Stir in the cubetti and cook for an additional minute.
2) Using a slotted spoon, transfer the meat to a bowl, leaving the rendered fat in the skillet.
3) Whisk the flour into the fat and cook, stirring, for about 1 minute.
4) While whisking, pour the milk and butter into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2-3 minutes, or until desired thickness is reached.
5) Stir in the meat and season with pepper, salt, and fresh herbs. Place the biscuits on the plate and top each biscuit with some gravy. Serve immediately.


  1. Love your heart biscuits, so fun!

    If you haven't already, I'd love for you to check out my SRC entry Paradise Mango Curried Shrimp.


  2. Looks yummy and I love the heart shaped biscuits :)

  3. Camilla - what a sweet idea to cut the biscuits into heart shapes - I wish I would have thought of that! ;) This is one of my absolute favorite indulgences - yum!

  4. This is true comfort food and the heart-shaped biscuits are so cute.

  5. Yum! Those biscuits are SO cute and the gravy sounds awesome!

  6. Nice choice - the biscuits make me hungry! :)

  7. Aha, I always knew homemade biscuits said "Love."

  8. Great choice how cute heart shaped biscuits!

  9. I love your heart-shaped biscuits! We used to have biscuits and gravy all the time when I was growing up. I don't know why I don't make it anymore. Maybe I should change that...

  10. Great choice, Camilla. I love the heart-shaped biscuits and how the gravy has ground turkey in it. I wish I was having this for breakfast right now!

  11. Cute biscuits. Looks like a great meal!

  12. We love biscuits and gravy and glad you liked them too. I love your heart shaped biscuits...I've never thought about doing any other shapes. I might need to go make some again.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t