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.
Stella
I discovered you while looking for calorie content in biscuits and gravy and saw this wonderful recipe. I have recently been diagnosed with CHF. Do you have any low sodium recipes to share?
Thank you
Stella
DrDan
Hi Stelia,
Welcome to the blog.
Glad you enjoyed this recipe.
I don't specifically cook low-sodium. But since the recipes are cooked at home, you can adjust the added salt. Usually, recipes are fine with about half the added salt. But many foods contain a fair amount of salt already like dairy products.
A few hint in addition to the cutting the salt in half in recipes: If using pre-cooked beans, use low sodium and rinse. Better yet, learn to use dry beans. There are sodium free broths if you can find them. Of course, use other low sodium products.
Hope that helps.
Dan
Hannah
Can’t wait to try this!! I was looking for a healthier busicuits and gravy and I ironically have all the ingredients already in my fridge!
DrDan
Hi Hannah,
Welcome to the blog.
This is an interesting recipe that I really like. Comfort food without the guilt.
Thanks for the note and Happy New Years.
Dan
Rosy
I use cornstarch mixed with water to thicken this. It works well most of the time. Im going to play around with okra in this recipe as i think it may thicken and give a creamier savory flavor to it.
DrDan
Hi Rosy,
Welcome to the blog.
Cornstarch can be used here at a ratio of 1 tablespoon corn starch replacing 2 tablespoons flour. The trouble with corn starch is the texture is "shiny", not very creamy, and it will not heat up well for leftovers.
If you are trying to avoid the flour, look at arrowroot. The volume would be the same as the cornstarch or a bit more. It will act more like the flour.I take that back. The arrowroot does not play nice with dairy products. I was just thinking of gravy. Sorry.
Dan
denise
I really enjoyed this recipe. I used Mrs Dash table seasoning instead of Lawreys, to cut back on the salt. I just found this site yesterday and I'm hoping all the recipes are as tasty as this one.
Judy
There are only 2 of us...how long does it keep?
Do your biscuits freeze well & can I freeze the gravy or will that cause the gravey texture to be "off"?
Dan Mikesell AKA DrDan
Hi Judy,
Welcome to the blog. The biscuits freeze well for about 2 months. The gravy will freeze well for 3-4 months. The gravy texture holds up well since it is thickened with flour, not corn starch. The gravy may come out of freezing separating a bit but will come together with heating. It may be too thick then and need a touch of milk.
The biscuits do well sealed at room temperature for 2-3 days and the gravy refrigerated for 3-4 days.
Dan
Kali P
This recipe is so delicious! I accidentally used Greek yogurt and ended up adding about 1/4 cup more in order to make sure the dry ingredients were fully incorporated. The biscuits still baked up perfectly well and are very tasty if a bit sticky. It wasn’t until after the fact that I realized what my mistake was. I don’t have seasoned salt so I used salt plus some extra seasonings - I used cayenne, garlic powder, Italian seasoning, and smoked paprika. The gravy turned out absolutely delicious. I am so excited to know I can whip this up for breakfast when I get the hankering for a (formerly) guilty pleasure.
Kim M
Tried this recipe with my significant other and we were both incredibly satisfied. Hands down a 10/10! Will use again.
DrDan
Hi Kim,
Sorry for the delayed reply. This is amazingly good for what it is. Even in its low-fat state, it is better than lots of restaurants.
Thanks for the note.
Dan
Marie
Hello,
Does this recipe use standard nonfat yogurt or do I need to use Greek?
DrDan
Hi Marie,
I'm sure it would "work" but Greek Yogurt has more of a "twang" to it and I was trying to avoid that. Also, it is thicker so it would need a bit of milk or water added.
Sheri
The biscuit recipe was great but as someone who really never adds salt to anything I found the biscuits themselves rather salty. After topping with the gravy it balanced out but I think I will cut the salt in half or eliminate altogether. I used fresh ground sausage that we make ourselves after butchering which we keep as lean as possible so I can't comment on your gravy. Sausage gravy is a staple in the south & finding a low cal/low fat biscuit this good is amazing!
Thank you for your efforts!
DrDan
Hi Sheri,
Thanks for the note. I haven't looked at this recipe for a while. My current practice is 1/2 teaspoon on salt and I just changed the recipe to reflect that.
Dan
Renee
Thank you!!
SusieHmMkr
My understanding of alternative flours is that Sprouted Spelt Flour is the only alternative that can be used in place of All Purpose flour in an equal exchange (1 c flour in a recipe can be exchanged for 1 c spelt flour).
Ken
Great recipe. A couple of people have asked about Whole Wheat versus All Purpose. I have found for my personal use that replacing 1/3 - 1/2 of the called for All Purpose with Whole Wheat from hard white wheat works well including for gravy. I grind my own and try and get it real fine for baking. I do this in my own baking mixes and the family does not notice or care. When my grandfather was up in years he was on a strict low sodium diet but loved his biscuits and gravy. I found that if I chopped up onions real fine and sauté' them with the flour and a little fat that it was a good substitute for a need for salt for taste. I do not see why adding some onion or onion powder to your fine recipe in place of the salt wouldn't work. I love this site and your recipes. Simple and good tasting, what else is there.
DrDan
Hi Ken,
You are right to focus on the sodium here which is higher than I like. As you know sodium many times is needed to bring out flavor but subbing in some onion powder for taste may do it. The seasoning salt is more of a problem but other seasoning could be used.
The whole wheat can usually be used for about 1/4 to 1/3 of the AP flour. If you get above that, you may need a bit more liquid or in this case, yogurt.
Thanks for the note and enjoy the site.
Dan
Karen Coles
This is an awesome recipe! My overweight husband loves biscuits and gravy, and when I make this for him, he doesn't even realize that it's a low fat, lower calorie recipe. I sauté some chopped bell peppers and onions with the sausage for a little extra flavor.
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
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
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!!!
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.
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 ...
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