This biscuits and gravy recipe is simple and delicious, the perfect dish for National Roots Day (December 23).
Where Did Biscuits and Gravy Originate?
It all started out in the American Revolutionary War— when the Europeans moved to America. Food supply was in extreme shortage, so people had to find something easy to make, that was also cheap and suitable for long-time storage.
Soon, the idea of having biscuits with a creamy, sausage sauce came to them. These were common parts of their meals and didn’t cost too much.
To make it even more convenient, people found a way to store biscuits for longer— baking them twice. Although it made the biscuits harder and less fluffy, it did make the dish more accessible at the time.
From such a simple idea, biscuits and gravy recipes are now a staple of the southern states of America.
Gravy for This Recipe
Even more special than a typical meat sauce, this sausage gravy is made from well-seasoned sausage meat and dairies. Traditionally, the gravy is made using store-bought sausage, but we’re making it from scratch for the sake of healthy eating.
All you have to do is add a handful of spices, seasonings, white wine vinegar, and white wine. After one hour in the fridge, it becomes aromatic sausage meat that’s ready to be turned into gravy.
Ground pork is the traditional choice for the gravy. We used 84% lean ground pork because it’s easy to find, and the meat-fat ratio is perfect for flavor and texture.
You can substitute ground pork with ground beef if you prefer.
We saw that most biscuits and gravy recipes online have way too much saturated fat and sodium. The main reason for this is what they use in their recipes— store-bought buttermilk biscuits and ready-made Italian sausages.
We tried to recreate the dish with those ingredients, playing around with the ratios a little. However, the samples turned out either healthy or satisfying, never both.
So, as a last resort, we decided to make everything from scratch. The dish is tasty and complies with our healthy eating guidelines.
Calories: the dish yields around 460 calories each serving. According to our guidelines, women (18-45) should consume 2100 calories per day and men of the same age should consume 2700.
Saturated fat: considered a controversial type of fat, saturated fat should be moderately consumed. Each serving of our dish has 8 grams of saturated fat, within what’s recommended for a meal— 4-11 grams.
Sodium: it’s recommended that individuals (18-45) should have no more than 2300 milligrams of sodium a day. This recipe only has 542 milligrams of sodium each serving, less than 30% of that amount.
1. How Many Calories?
Our biscuits and gravy recipe yields about 456 calories per serving. For a wholesome, nutritious 600-calorie breakfast, we recommend one of our healthful drinks— pomegranate blueberry juice, to go with it.
The saturated fat for this dish is around 7.7 grams, which is a little more than what we recommend (7 grams). For lunch and dinner, you might want to have less saturated fat— more vegetables, less meat and dairy.
The amount of carbohydrates (as well as fat and protein) in this recipe is 23-30% of your daily intake. It might not be low-carb or keto-friendly, but it’s definitely more wholesome than sugary cereal.
This southern staple has many of its nutrients from pork, the most commonly consumed meat worldwide. It contains all of the necessary amino acids, and is one of the most complete dietary sources of protein.
Besides protein, pork is also loaded with a lot of vitamins and minerals, especially vitamin Bs:
I love a good biscuits and gravy recipe. Who wouldn't love some flaky buttery biscuits with warm savory gravy? It only takes 45 minutes, but since there are quite a few steps, it might be a good idea to make this ahead of time.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.
Use lard for biscuits not butter, and use buttermilk instead of regular milk if you wany true country biscuits and gravy
Make the real thing once in awhile, forget this healthy version. The biscuits kinda look like beverage coasters. And why would you use egg yolk to make them look yellow? Butter up them biscuits…
A classic breakfast dish that is easy to make and delicious. The creamy gravy and flaky biscuits make for a comforting and satisfying meal.