Biscuits and gravy will always remind me of home and waking up on the weekends to the most enticing and delicious smells coming from the kitchen where my mom was preparing a huge breakfast for us. I was craving a batch of her famous biscuits and gravy, but with her being 1800 miles away, it makes it a wee bit difficult!
Since I don’t workout regularly I try to watch what I eat instead. We all know biscuits and gravy is basically a dish of pure fat and carbs.. that’s why it’s so damn good! I went for a “healthified” version instead by making whole wheat biscuits with almond milk, using turkey breakfast sausage instead of the fattier pork version, and used almond milk instead of heavy cream for the gravy. The result was just as decadent and hearty as the original, but I didn’t feel overly full or bloated. The best part was having leftovers to enjoy for days!
(makes 6-8 servings
1lb turkey breakfast sausage
2 tsp freshly ground pepper
Salt to taste
A pinch of cayenne pepper
1/3 cup King Arthur White Whole Wheat Flour
2 1/2 cups unsweetened almond milk
Find my recipe for Whole Wheat Biscuits with Almond Milk here!
Heat a large skillet over low to medium heat and add turkey sausage when hot. Break up with a spatula or wooden spoon. Season with pepper, salt, and cayenne pepper and cook for 8-10 minutes or until meat is browned.
Slowly stir in flour and cook for another minute or two. Add almond milk a half cup at a time and simmer for about 10 minutes, stirring occasionally, until gravy is thickened up. Feel free to season with more salt and pepper as needed.
Serve over biscuits (or toast if you don’t feel like making biscuits).