Ingredients
Sloppy Joes:
1 tbsp. olive oil
1 onion
5 garlic cloves
3 anchovies
6 sun dried tomatoes
1 red bell pepper, sliced
1 lb. ground turkey
Black pepper
Paprika
Chili powder
Red pepper flakes
Cumin
Cayenne
1 28 oz. can crushed tomatoes
1 tbsp. tomato paste
1/4 cup ketchup
1/4 cup dijon mustard
1 tbsp. brown sugar
1 tbsp. rice vinegar
Worcestershire sauce
Tabasco
Biscuits:
1 3/4 cup flour
3/4 cup cornmeal
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tbsp grated Parmesan
1/2 stick butter cut into small cubes
1 container plain Greek yogurt
Skim milk
6 oz. grated cheddar
3 chopped scallions
Chili Conversion:
1 can drained black beans
1 can drained corn
Chili powder
Cumin
Cayenne
Preparation
Heat oil in 6 quart pot 1 minute.
Chop onion, garlic, anchovies and sun-dried tomatoes in food processor. Add to pot with sliced pepper and cook on low for 12 minutes.
Add turkey and cook for 5 minutes. Drain grease from pot.
Add pepper, chili powder, red pepper, cumin, and cayenne to taste. Add tomatoes, ketchup, mustard, brown sugar, vinegar, and then Worcestershire and Tabasco to taste.
Bring to a boil and then reduce to a simmer for at least 30 minutes while preparing biscuits.
Biscuits:
Preheat oven to 450 degrees.
Pulse cornmeal, flour, baking powder, baking soda, Parmesan, and salt in food processor with pastry blade.
Add butter cubes and continue to pulse.
Spoon yogurt into a 2 cup measuring cup and then pour in skim milk until you have 1 1/2 cups. Pour slowly into processor with motor running.
Remove dough to a bowl. Knead in cheddar and scallions.
Divide dough into 8 equal biscuits. Cook on parchment paper on a baking sheet for 15 minutes. Serve sloppy joes on top of sliced biscuits.
Chili conversion:
The next day, reheat sloppy joe mixture in a pot until boiling with beans, corn, and additional chili powder, cumin, and cayenne to taste.
Pour into a casserole dish and crumble remaining biscuits on top.
Broil for one minute until biscuit crust browns.
