Sausage Gravy is a Southern Classic, but not the most point friendly breakfast dish. For one, sausage gravy is paired with biscuits for biscuits and gravy. Another thing is that sausage gravy is typically made with pork sausage, and that is not the healthiest or leanest choice out there. At least, until this recipe for turkey sausage and gravy with homemade biscuits.
My love of biscuits and sausage gravy came from our Southern Road trip where I decided that I am truly a Southern Grandma at heart. Our whole road trip was inspired after watching one of those travel shows about food (totally serious). We ate some of the best food in my entire life while traveling through Baltimore, MD; Asheville, NC; Savannah, GS; and Charleston, SC. I came back inspired and probably about 10 pounds heavier. It took forever to come up with a real deal biscuit recipe and even longer to nail this sausage gravy down--but I did it.
This Weight Watchers Biscuits and Gravy is the best way to start your morning
Sausage Gravy is actually really simple to whip up without any of those store bought powders or seasoning mixes. For my sausage gravy, I used 1 lb of Wegmans Breakfast turkey sausage (1 WW SP and oz. on Blue and Purple)--one of those logs of loose, raw sausage.
Spray a pan with a little bit of cooking spray and brown the sausage as you would ground meat. Next, sprinkle in the flour and cook until the flour absorbs into the turkey.
Next, you’re going to slowly stir in the cashew milk (or preferred milk of choice) while making sure you scrape all the flour off the bottom of the pan. Bring to a boil, reduce to a simmer and allow it to thicken up.
The seasonings are based on your flavor preference. Traditional southern sausage gravy boasts lots of pepper and that’s about it. I like to add some maple syrup and hot sauce to mine to make it a little sweet, and I think the hot sauce gives it a slight lingering kick that elevates it more than just black pepper.
Taste as you go, but mine is pretty scrumptious. You can substitute pure maple syrup for sugar-free if you prefer, but I prefer the real stuff and I am okay with the added points. To each their own.
Plating your sausage gravy
If you are making my light biscuits with this sausage gravy, make the biscuits first. You can make this sausage gravy in the amount of time it will take for the biscuits to bake. Once the biscuits finish, split a biscuit (or two) with a fork, and lay them out and ladle on that gravy.
Below is a video showing how I make the biscuits. If you are cooking both in one morning, start the biscuits first. Once they are in the oven, start your turkey sausage gravy. The biscuits are done in about 12 minutes and the sausage gravy only takes 15 minutes, so you'll have fresh biscuits ready to go by the end.
Southern Eggs Benedict is the ultimate brunch (or hangover) food
Biscuits and gravy is absolutely delicious and filling as is, but you can totally be extra like me, and add some fried chicken and an egg to your biscuits and gravy. There’s a local diner here in Philly that first introduced me to the heart-stopping combo of biscuits and gravy with fried chicken and egg. Man, is that good.
I use some leftover air fried chicken that I reheated in my air fryer for about 6 minutes at 360 to make this epic breakfast for dinner for just 9 points. I’m not going to tell you how to live your best life, but this is it. This would be my last meal.
- 1 lb raw turkey breakfast sausage (packaged or following the recipe on page 15)
- 1/2 cup flour
- 4 cups unsweetened cashew milk (or preferred milk)
- 3 tbsp pure maple syrup
- 1/2 tsp pepper
- 1 big pinch kosher salt
- a few dashes of hot sauce (optional)
- Prepare biscuits first if you are making them too. Begin the sausage gravy once they are in the oven.
- Spray a frying pan with cooking spray, and brown the turkey sausage.
- Sprinkle in 1/2 cup flour and cook for about 30 seconds until flour is absorbed into the turkey mixture.
- Slowly pour in cashew milk. Scrape the bottom of the pan to loosen any flour stuck to the bottom. Stir until all flour is incorporated and mixture begins to thicken.
- Bring to a boil and reduce to a simmer. Stir occasionally until ready to serve.
- Add salt and pepper to taste. Here I add a few dashes of hot sauce and maple syrup. If you are going to change it up a bit, remember to taste before adding.
- Ladle over biscuits and enjoy.
Serving Size:1/2 cup
Amount Per Serving: Calories: 110Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 25mgSodium: 393mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 10g
- 2.25 cups self-rising flour, divided
- 2 tbsp butter cold chopped into pea-sized cubes
- 1 cup Greek Yogurt Fage 0%
- 1 tbsp Baking Powder
- 1/2 cup Cashew milk unsweetened
- Preheat the oven to 450 degrees.
- Combine 2 c self-rising flour, butter, yogurt, baking powder, and cashew milk. The key to good biscuits is to handle the dough as little as possible and to keep the ingredients cold. If you think ahead, you can chop up the butter and freeze it the night before. Use a spoon, not the mixer to mix the dough.
- The dough will be shaggy. Sprinkle the remaining 1/4 c of flour onto a cutting board. Pat the dough down into a 1/2″ rectangle. Fold the dough in half and pat down to 1/2″ thickness again. Repeat this process FIVE TIMES. It makes it flaky. The final rectangle should be about 3/4″ thick–don’t worry, it’ll rise.
- Cut the biscuits using into 8 rectangles for sandwiches or use a 2 5/8″ biscuit cutter (or whatever size you have OR use a glass cup) for smaller biscuits. It is very important not to twist the cutter–just press all the way down. Twisting will seal the edges of the dough and make them not rise.
- Once you get the biscuits cut, spray a cast iron pan or baking sheet with cooking spray. Place biscuits about 1″ apart. Spray the tops with cooking spray and bake for 10-12 minutes at 450. Start checking the biscuits at about 8 minutes. Pull them out when they are golden brown.
You can substitute cashew milk for almond or dairy milk. I do, however, recommend using Fage because of its consistency.
Nutritional Information below is for sandwich sized biscuits (cut into 8 rectangles).
When you make 8, they are Green: 5sp Blue & Purple: 4sp
You can make smaller, round biscuits and get 13 using a 2 5/8" biscuit cutter (or glass cup) and get 13 which are 3sp or 2 for 5sp on blue and purple.
Serving Size:1 biscuit
Amount Per Serving: Calories: 156Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 404mgCarbohydrates: 26gFiber: 0gSugar: 1gProtein: 6g
Looking for more Healthy Southern Comfort Food WW Recipes? Of course you are.
Here are some of my all time favorite Healthy Southern Comfort Food Recipe Makeovers:
- Light Biscuits
- Healthy Chicken Pot Pie with Biscuits
- Lightened Up Cornbread
- Chipotle Chicken and Biscuits
- Chipotle Shrimp and Smoked Gouda Cauliflower Grits
Commonly asked questions about my WW biscuits and gravy.
- How many Weight Watchers points is a biscuit? Typically, store bought biscuits can be upwards to 7-8 points. My biscuit recipe is only 4 WW smart points for a 1/8 the dough biscuit.
- How many calories are in sausage biscuits and gravy? For this healthier sausage gravy and biscuits recipe, 1 biscuit with 1/2 cup of sausage gravy will only cost you 255 calories of pure, Southern bliss.
- What goes well with sausage gravy and biscuits? A nap. In all seriousness, you can do one of two things: pair it with some fruit to lighten up a heavy dish, or lean in and add air fried chicken and an egg.
- Is gravy and biscuits bad for you? It can be. Cracker Barrel's Gravy N' Biscuits, while delicious, is 740 calories and 36g of fat.
- Are these biscuits like the two ingredient dough biscuits? No. Those ain't biscuits. I've seen people take my 3 ingredient dough recipe and make biscuits out of that too. They ain't biscuits.