Biscuits and Gravy are a class comfort food. But now, with this low-fat sausage gravy and biscuits, you can enjoy your favorite without by-pass 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.
Introduction
A breakfast of sausage gravy and biscuits is classic American comfort food. But is is so calorie-dense, it should be a rare treat. But it is an obsession with many people and one of the most missed food by many dieters. Well, we can fix that.
I started with my low 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, her recipe is unrecognizable here.
My Rating
About an average 4 or a little lower. But very nice for what it is.
The Biscuits
As I said in my Low-Fat Biscuit post, the texture and taste are a little different but not much with the biscuits. There is a slight yogurt taste if you pay close attention 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 do have little under 0.4 grams per biscuit so really are "almost zero fat" biscuits AKA low-fat biscuits.
Sausage Gravy
The gravy is will be a touch less cream. A lot less fat you know. But is still very acceptable. And you will live longer with this version.
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.
Nutrition
The exact nutrition values depend entirely on the ingredients you choose. Different brands may have different nutritional values and they may change their product over time.
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 ⅓ cup of gravy. If you want to use a more generous ½ cup, then the calories only increase by 45 calories.
Low-Fat Recipes
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🖼️Step-by-Step Instructions
Preheat the oven to 400° convection or 425° conventional oven.
Combine 2 cups AP flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt–mix well. Add 1 ¼ 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 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 seasoning salt and ½ teaspoon pepper (or to taste). Simmer another 5-10 minutes.
Server over biscuits cut in half.
📖Full Recipe
Healthier Sausage Gravy and Biscuits
Ingredients
Low-Fat Biscuits
- 2 cups AP flour
- 1 tablespoon baking powder
- 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, ½ teaspoon salt–mix well. Add 1 ¼ 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 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 one teaspoon seasoning salt and ½ teaspoon pepper (or to taste). Simmer another 5-10 minutes.
- Server over biscuits cut in half.
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.
- 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
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Originally Published March 1, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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.