Ingredients:

1-1/3 cups all-purpose flour

2/3 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons cold butter

1 cup buttermilk

‍Gravy:

‍1 teaspoon olive oil

1/2 pound bulk chicken sausage

1 medium onion, finely chopped

1 garlic clove, minced

1 teaspoon minced fresh thyme

1/8 to 1/4 teaspoon crushed red pepper flakes

1/8 teaspoon pepper

2 cups reduced-sodium chicken broth

2 tablespoons all-purpose flour

1/2 cup 2% milk

Instructions:

Preheat oven to 425°. In a large bowl, whisk flours, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until moistened.

Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 7x5-in. rectangle (about 1 in. thick); cut into six pieces. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-12 minutes or until golden brown.

Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic, thyme, pepper flakes and pepper; cook 30 seconds longer.

Add broth to pan. In a small bowl, mix flour and milk until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir 10-12 minutes or until thickened.

Split biscuits in half; serve warm with gravy.