Low-fat sausage gravy and biscuits. Yep, the classic breakfast comfort food can become a regular without by-pass surgery. One biscuit (two halves) plus sausage gravy goes from 540 calories with 34 grams of fat to 226 with 3 grams of fat. Amazing.
Editor note: This is an update to a recipe I first published March 1, 2014. The photos have been re-edited, and the text updates. The only change to the recipe is a decrease in the salt which is my current practice and makes this healthier.
I started with my no fat biscuits, added some sausage gravy with turkey sausage and nonfat milk. For the gravy, I used the slurry method instead of a roux, and I used a Pioneer Woman recipe as the model for spicing but otherwise unrecognizable.
Low 4 or high 3. Not quite up to the full-fat version but very nice for what it is.
Pro Tips: Recipe Notes for Healthier Sausage Gravy and Biscuits
As I said in my Zero Fat Biscuit post, the texture and taste are a little different but not much with the biscuits. The gravy is not as creamy but almost. You will live longer with this version.
The Sausage Gravy:
All the fat the could be eliminated was cut out. I used a slurry gravy method 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.
I have decreased the salt in the biscuits. This reflects my current practice and decreases the sodium by 120 per serving.
The serving is calculated with one biscuit cut in half and about 1/3 cup of gravy. If you want to use a more generous 1/2 cup, then the calories only increase by 45 calories.
Preheat oven to 400 convection or 425 regular oven.
Combine 2 cups AP flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt. Mix well. Add 1 1/4 cup nonfat yogurt. Fold in until all dry is incorporated.
Make eight drop biscuits on a PAM sprayed baking pan. (Yep I know there are 9)
Bake until golden brown. About 12 minutes.
While biscuits are baking, brown 1/2 pound of turkey breakfast sausage.
Whisk together 1/4 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.
Continue to whisk, and this will start thickening in a few minutes. Add one tsp seasoning salt and 1/2 tsp pepper (or to taste). Simmer another 5-10 minutes.
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Originally Published March 1, 2014