Low-fat sausage gravy and biscuits. Yep, the classic southern dinner 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.
I started with my no fat biscuits, added some sausage gravy with turkey sausage and nonfat milk. For the gravy, I used a Pioneer Woman recipe as the model for spicing but otherwise unrecognizable.
Rating
Low 4 or high 3. Not quite up to the full-fat version but very nice for what it is.
Notes: As I said in my No 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.
Preheat oven to 400 convection or 425 regular.
Combine 2 cups AP flour, 1 T baking powder, 1/2 t baking soda, one t 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.
| Servings | Prep Time |
| 8 servings | 5 minutes |
| Cook Time |
| 20 minutes |
|
|
| Low-fat sausage gravy and biscuits. One biscuit (two halves) plus sausage gravy is only 226 calories with 3 grams of fat.
|
- 2 cups AP flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cup non-fat yogurt
- 1/2 pound turkey breakfast sausage
- 2 cups skim milk
- 1/4 cup AP flour
- 1 teaspoon seasoning salt I used Lowery's
- 1/2 teaspoon pepper or to taste
- Preheat oven to 400 convection or 425 regular.
- Combine 2 cups AP flour, 1 T baking powder, 1/2 t baking soda, one t 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.
- 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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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Updated
June 23, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
TC Moore
Thanks for the biscuit recipe, definitely going to give it a try. I like to add my flour directly to the cooked meat and cook it for a few minutes to get rid of the ‘flour taste’ just a bit. Then I just whisk in the milk. I think it tastes just a bit better and one less dish to clean.
DrDan
Thanks for the note. I’ll try that next time. The simmering of the gravy seems to take the raw flour taste out for me.
DrDan
Pat
Aha….now I can fix this for my husband and not feel guilty! Thanks!
DrDan
Use this one if you want him to live.
Thanks for the note.
DrDan
Note: Pat is from Savor The Best. Check out the Tooth cake …
Jerry
Thank you for this recipe. I was out of all purpose flour so I used wheat flour instead. It worked just fine. I suffered a heart attack last May and had to change my eating habits drastically. Sausage and gravy biscuits was one of the things I missed most. This gravy was just as good and even better than some that I used to eat. All things in moderation.
Louise
Jjust a hint.being limited on sodium I have made this using bisquick heart smart baking mix in place of flour also not adding salt or by powder or bk soda.i make them in drop biscut form and the difference in sodium is amazing.sodium is only about 350 instead of over 1000. I appreciate your recipe a sit gave me the inspiration to use it as a guide for something I haven’t been able to eat in years.thank you!!!
Gabe Dinsmore
Amazing. I used Italian sausage instead for the gravy. I was just looking for a great gravy recipe and I found one! My whole family loved it.
DrDan
Thanks for the note, I need to do this more often but I never have the yogurt when I want it.
Dan
gail victoria
Finally found a recipe I, being single, can easily replicate without any ingredients I have to buy in volume which, once making one dish, then go stale if I don’t use them soon. Most recipes I see are either for more than two people, or requiring ingredients which will spoil or must be bought in volumes if not planning to cook from scratch using same ingredients any time soon. And I am neither vegan, nor vegetarian, but moderate weight conscientious. So thanks with this particular gravy recipe. However, I rarely use bleached white flour, always unbleached version. Can other types of flour from wheat or other grains be used. Other flours from other grains have more fiber, and breaks down faster than finely processed bleached wheat flour. Would love to know. And I see you may have other recipes which may be compatible with what I want.
DrDan
I never use bleached flour since I don’t care if it is off white a little. So when you see AP flour on this site, it is unbleached all purpose flour (Usually Gold Medal or King Auther.) Whole wheat can be used but requires a bit more yogurt as the “liquid” in the biscuits. I have never used whole wheat for gravy but expect it would be fine. I don’t use alternative flours, so no comment on them. Years ago I did some things with soy and almond flour and the cooking characteristics of each seem to vary even from brand to brand. That was many years so modern alternative flours probably don’t have the issues I had then. But I see no need to use any of them outside of a true allergy or celiac disease which fortunately we don’t have.
Dan