Biscuits and Gravy are classic comfort food. But now, with this low-fat sausage gravy and biscuits, you can enjoy your favorite breakfast without bypass surgery. One biscuit (two halves) plus sausage gravy goes from 540 calories with 34 grams of fat to 213 (60% lower) with 3 grams of fat (over 90% lower)—amazing.
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A breakfast of sausage gravy and biscuits is classic American comfort food. It is an obsession with many people and one of the most missed foods for many dieters. Well, we can fix that.
😊Why you will make this recipe frequently
- You can replace a very unhealthy, calorie-dense classic with an easy-to-make healthier alternative at home.
- It has 60% lower calories and 90% lower fat, with only a minor decrease in taste and texture.
- Fits low-fat, low-calorie, and low-sodium diets.
- Uses turkey breakfast sausage and nonfat yogurt in addition to common pantry ingredients.
- Stores and freezes well.
I started with my low-fat biscuits recipe and added some sausage gravy with turkey sausage and nonfat milk. I used a Pioneer Woman recipe as the model for spicing, but otherwise, her recipe is unrecognizable here.
👨🍳How to make Healthier Biscuits and Gravy
Make Low-Fat Biscuits
- Preheat the oven.
- Combine AP flour, baking powder, baking soda, and salt–mix well. Add nonfat yogurt to the flour mixture by folding it in until all dry is incorporated.
- Make eight drop biscuits on a PAM-sprayed baking pan.
- Bake until golden brown—about 12 minutes.
Make Gravy
- While baking the biscuits, brown turkey breakfast sausage in a large skillet.
- Whisk together flour and skim milk.
- Slowly add the milk-flour mixture to the cooked sausage over medium heat while whisking continuously.
- Continue to mix, and the gravy will start thickening in a few minutes. Add seasoning salt and black pepper. Simmer another 5-10 minutes.
- Server over biscuits cut in half.
🖊️Notes About the Biscuits
As I said in my Low-Fat Biscuit post, the texture and taste are slightly different, but not much with the biscuits. If you pay close attention, there is a slight yogurt taste, but you won't taste that through the gravy spices.
You will notice a bit of a difference in texture, which is more fluffy and not flakey like standard biscuits.
I suggest standard non-fat yogurt, but you can use Greek yogurt. Greek yogurt will give a bit more yogurt twang and may need a splash of milk since it is dryer.
While I call these biscuits "zero fat," they have little under 0.4 grams per biscuit, so they are "almost zero fat" biscuits, AKA low-fat biscuits.
🖊️Notes About the Sausage Gravy
The gravy is a touch less cream due to the less fat. But it is still very acceptable, and you will live longer with this version.
All the fat that could be eliminated was cut out. I used the lowest-fat ingredients and a slurry gravy method to make the gravy that does not require the fat needed for a roux gravy method. See How To Make Gravy at Home for more information on this method.
📋Nutrition Notes
The exact nutrition values depend entirely on the ingredients you choose. Different brands may have different nutritional values. And they may change their products over time.
I have decreased the salt in the biscuits from the original recipe. This reflects my current practice and reduces the sodium by 120 mg per serving from the original recipe.
The serving is calculated with one biscuit cut in half and about ⅓ cup of gravy. If you want to use a more generous ½ cup, then the calories only increase by 45.
❓FAQs
Store the gravy sealed in the refrigerator for up to 3 days. The biscuits can be stored at room temperature in a baggie with the air squeezed out.
To Freeze: The biscuits and the gravy should be frozen separately. Both should be sealed airtight for up to 3 months.
Low-Fat Recipes
Low Fat High Taste Crock Pot White Chicken Chili
Easy Chicken Enchilada Casserole in 60 Minutes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat the oven to 400° convection or 425° conventional oven.
Combine 2 cups AP flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt–mix well. Add 1 ¼ cups of nonfat yogurt. Fold in until all dry is incorporated.
Make eight drop biscuits on a PAM-sprayed baking pan.
Bake until golden brown—about 12 minutes.
While the biscuits are baking, brown ½ pound of turkey breakfast sausage.
Whisk together ¼ cup flour with 2 cups skim milk. I used a Tupperware shaker. Slowly add the milk-flour mixture to the sausage over medium heat while whisking or mixing continuously.
Continue to mix, and this will start thickening in a few minutes. Add 1 teaspoon of seasoning salt and ½ teaspoon of pepper (or to taste). Simmer another 5-10 minutes.
Server over biscuits cut in half.
📝Recipe
Healthier Sausage Gravy and Biscuits
Ingredients
Low-Fat Biscuits
- 2 cups AP flour
- 1 tablespoon baking powder - Aluminum-free
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup non-fat yogurt
Gravy
- ½ pound turkey breakfast sausage
- 2 cups skim milk
- ¼ cup AP flour
- 1 teaspoon seasoning salt - I used Lowery's
- ½ teaspoon pepper - or to taste
Instructions
- Preheat the oven to 400° convection or 425° conventional oven.
- Combine 2 cups AP flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt–mix well. Add 1 ¼ cups of nonfat yogurt. Fold in until all dry is incorporated.
- Make eight drop biscuits on a PAM-sprayed baking pan.
- Bake until golden brown—about 12 minutes.
- While the biscuits are baking, brown ½ pound of turkey breakfast sausage.
- Whisk together ¼ cup flour with 2 cups skim milk. I used a Tupperware shaker. Slowly add the milk-flour mixture to the sausage over medium heat while whisking or mixing continuously.
- Continue to mix, and this will start thickening in a few minutes. Add 1 teaspoon of seasoning salt and ½ teaspoon of pepper (or to taste). Simmer another 5-10 minutes.
- Server over biscuits cut in half.
Your Own Private Notes
Recipe Notes
Pro Tips
- Use zero fat ingredients - milk and yogurt. And the lowest fat turkey sausage possible.
- Exact nutrition varies by the ingredients you use.
- You can use Greek yogurt, but there will be more of a yogurt taste and may need a bit of milk added since it is less moist.
- The serving is calculated with one biscuit cut in half and about ⅓ cup of gravy. If you want to use a more generous ½ cup, then the calories only increase by 45 calories.
- Use aluminum-free baking powder to prevent a metallic after-taste.
- Store biscuits at room temperature air-tight for 2-3 days. They are very crumbly after that. They can be frozen for 3 months.
- Store the gravy refrigerated for 3-4 days or frozen for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published March 1, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Debbie
I grew up on biscuits and gravy and these turned out as good as I remembered, but without all the butter. Thanks for this recipe!
Made biscuits with wheat cake flour, Greek yogurt and added some milk. Not a full two cups flour because I read that when substituting wheat for white to add less. Used low-fat instead of nonfat for both because that is all I had.
Gravy was a little thick so I added more milk.
It’s just my husband and I at home so I’m looking forward to more cooking for 2!
JadaCass
Made this meal for the first time today. We needed a change from the everyday breakfast. Loved the gravy trick with the shaker! Will definitely make this more often. The gravy sausage mix is so good, we imagined making it with rice or noodles.
Lana
We have a bit of a dilemma at our house. We are sort if the reverse of the "Jack Sprat and his wife" type family. In the 2 years I have taken off 110 pounds, my husband has also lost and he doesn't need to! His doctor attributed it to healthier diet, but cautioned him not to lose any more. I still need to lose about 30, and that will take me to about where he started! So, I can eat no fat, and he can eat no lean! LOL! I made this recipe and made his using pork sausage and whole milk, and mine as written. His comment was that it was some of the best biscuits and gravy he has ever eaten! I fried up and crumbled both the turkey sausage and pork sausage, and froze it to use for later. This has become a pretty regular favorite. Tonight I'm going to make the General Tsao's and put his on angel hair (sort of like Lo Mein) while mine is on steamed broccoli slaw. Thank you so much! I have every faith that the meal tonight will be just as excellent! I will rate it, too.