Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
4 garlic cloves, finely chopped
2 1/2 lb ground turkey (not labeled “all breast meat”)
1 teaspoon salt
1/2 teaspoon black pepper
1 (28- to 32-oz) can whole tomatoes in juice
1/2 cup ketchup
2 tablespoons molasses (not blackstrap)
2 tablespoons cider vinegar
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons Tabasco, or to taste

Cheddar buttermilk biscuits:
1 3/4 cups all-purpose flour
3/4 cup cornmeal (preferably stone-ground; not coarse)
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
6 oz extra-sharp Cheddar, coarsely grated (2 cups)
3 tablespoons finely grated Parmigiano-Reggiano
3 scallions, finely chopped
1 1/3 cups well-shaken buttermilk

Method

1. Heat oil in a wide 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, bell pepper, and garlic, stirring occasionally, until golden, 10 to 12 minutes. Add turkey and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 5 minutes. Stir in salt and pepper.
2. Purée tomatoes with juice, ketchup, molasses, vinegar, Worcestershire sauce, and Tabasco in a blender until smooth. Add to turkey and simmer, uncovered, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
3. Serve turkey sloppy joes on split Cheddar buttermilk biscuits

Cheddar Buttermilk Biscuits:

1. Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.
2. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.
3. Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.

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