I had an absolute craving for biscuits and gravy this morning. The kitchen though was a bit sad – I had used up all my butter over the weekend baking. Oops!So I started looking for options I could sub in.
I also was hoping I could make a bit healthier version – not so high in fat. So I puttered, and in the end produced a very tasty breakfast. Yum!
If you haven’t tried the lower fat sausage I link to, get some if you can. They use rice in it as a stretcher and it lowers the fat by half. Buttermilk powder is another item that every kitchen should have. I keep mine stored in the refrigerator. Find it in the baking aisle.
Lower Fat Buttermilk Biscuits
- 2/3 cup all-purpose flour
- 2 Tbsp buttermilk powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt (1/8 tsp at most)
- 4 tsp cold lower fat “butter”
- 1/4 cup water
Heat oven to 425*.
Mix the dry ingredients together in a small bowl. Cut in the ‘butter’ with a fork till crumbly. Add in the water and mix till well blended. On a floured board, dump out the dough and knead gently till not sticky, dusting lightly with flour as needed. Pat out to 1/2″ thick then cut in quarters.
Put on an ungreased cookie sheet and bake for about 12 minutes. Check at 10. Look for golden brown goodness.
- 6 links precooked sausage links (lower fat)
- 2 cups 1% dairy milk
- 2 Tbsp lower fat “butter”
- 2 Tbsp all-purpose flour
- 1 tsp dried parsley
- 1/4 tsp dried diced garlic
- Lots of fresh ground black pepper
Cook the sausage links according to package directions in a medium saucepan. Once cooked and water is evaporated, add the ‘butter’ in and melt. Whisk in the flour and cook for a minute. Add in the milk slowly, whisking smooth. Cut the sausage up into bite size pieces, add in with the garlic and parsley. Add lots of black pepper. Cook over medium heat till the sauce thickens.
Split biscuits in hot carefully with a thin knife. Top with gravy and more pepper/parsley. Salt if you desire (the sausage for me has plenty).