Every Since I was a little kid biscuits and sausage gravy were always my favorite breakfast! I would get them any time we went out for breakfast and request them for my birthday breakfast regularly! Now that I’m an adult and am in charge of making all my own meals, I see not problem whipping these up for breakfast, lunch, or dinner!
How can I lighten up this biscuits and sausage gravy recipe?
Replace the milk in the drop biscuits
- You can swap the whole milk in the drop biscuits for skim milk or even plain yogurt or Greek yogurt! If you are using yogurt or Greek yogurt just add enough water to the yogurt so that it is the consistency of buttermilk or cream
Swap your pork sausage for Turkey Sausage
- I frequently use turkey sausage instead of pork sausage in this recipe! I still has tons of flavor and you can even use some spicy turkey sausage for a little extra flare!
Use skim milk in the sausage gravy
- Instead of whole milk in the sausage gravy, use skim milk for fewer calories and fat
Skip the butter on the biscuits tops
- Usually you’ll want to brush the tops of the biscuits with melted butter to help them brown and add a little extra flavor. But if you’re trying to cut back you can brush the tops of the biscuits with milk instead or even skip it all together.
The beauty of drop biscuits!
I love a good biscuit recipe, and while laminating dough and rolling and cutting out biscuits is sometimes totally worth it I love having a biscuit recipe that is reading in a few minutes with no extra steps or mess! That, my friends, is the beauty of drop biscuits. BTW if you are looking for an extra delicious and fun biscuit recipe check out these Buttermilk Parmesan Apricot Bacon Biscuits because they are insane!
I kid you not; this recipe is so fast your sausage gravy will be ready to go in less time than it takes for the biscuits to bake.
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- ½ cup butter, softened + 1 tablespoon for brushing tops of biscuits with
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup milk (I used whole)
- 1 pound breakfast sausage, uncooked (ground turkey sausage can be subbed here if you’re looking for a healthier options)
- ¼ cup flour
- 2 cups milk (whole milk will give you the richest flavor, but skim, 1%, or 2% will work too)
- Salt and pepper to taste (I usually add ½ teaspoon of each)
- Preheat oven to 450 degrees Fahrenheit. Mix together flour, baking powder, sugar, and salt. Stir in butter until you have a coarse shaggy meal. Add in milk and stir until you have a soft dough.
- Take about ¼ cup of dough and drop onto a greased baking sheet, spacing biscuits 1 ½ inches apart. Brush tops of biscuits with melted butter and bake for 12-14 minutes. Make gravy while biscuits are baking.
Yields: 10-12 biscuits
- In a large frying pan place uncooked sausage. Using a large spoon or spatula break up sausage into small pieces while cooking.
- Once completely cooked, add flour to frying pan. Coat sausage in flour and cook for 2 minute until flour has completely disappeared. The flour and oil from the sausage will blend together create a roux, which will thicken and flavor the gravy.
- Add in milk and stir for 3-5 minutes until you have a thick gravy. If your gravy is too thin keep cooking it until the gravy is thick. If the gravy is too thick, you can add more milk. Season with salt and pepper. Cut biscuits in half and serve gravy over top.
I tend to like a heavy sausage to gravy ratio. If you would like more gravy add 2 tablespoons of butter and double the flour and milk.
Amount Per Serving: Calories: 639 Total Fat: 39g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 112mg Sodium: 1189mg Carbohydrates: 50g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 23g
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Originally published on March 17, 2019