Ingredients:
+For buttermilk cookies:
°1 1/2 cups all-purpose flour (375 ml)
°1 cup quick oats (250 mL)
°1 t of baking-powder (15 ml)
°1/2 t baking-soda (2.5 ml)
°1 teaspoon of white sugar (5 ml)
°1/2 teaspoon of salt (2.5 ml)
°6 tablespoons cold butter, cut into cubes (90 ml)
°1 cup buttermilk (250 ml)
+For the sauce:
°12 oz turkey sausages
°1 tsp canola oil optional (15 ml)
°1/3 c oat flour (75 ml)
°1/2 tsp of salt (2.5 ml)
°1/4 teaspoon freshly ground black pepper (1 ml)
°1/4 tsp dried thyme (1 ml)
°3 c cold milk (750 ml)
*Methods
For biscuits:
Preheat the oven to 450°F (230°C) degrees.
In a mix bowl, whisk flour, oats, baking powder, baking soda, sugar / salt.
Cut in the butter, using a pastry blender or two knives, until the pieces of butter are about the size of a pea.
Adding buttermilk, stirring, to mix comes together.
board your work surface with flour, un-mold dough also knead for just 6 round. That’s it – don’t overwork your dough.
Shapping dough rectangle 3/6 inch thick.
Cutting to eight squares with sharp knife.
Placing on sheet.baking lined with paper-parchement, brushing top with buttermilk (if want) and bake for 10-12 minutes or until golden brown. Serve with sausage sauce.
For the sauce:
Crumble the sausages to a nonstick skillet over medium-high heat.
Cooking, stir frequently, to brown & no longer pink.
If there is little fat in the pan, add 1 tablespoon of canola oil. Whisk together oatmeal, salt, pepper and thyme, cook until oil is absorbed. Do not brown.
Gradually stir in the milk, bring to a boil and cook, stirring, until the sauce thickens.
Serve immediately over warm, split cookies.
Enjoy !