I have a confession to make. I am not really a Breakfast person!  I don’t love milk, I don’t LOVE scrambled or fried eggs, I don’t really enjoy pancakes, and I could do without oatmeal (though I eat it out of guilt sometimes)!  However, I do LOVE Biscuits and Gravy and could really eat it anytime of day!  Unfortunately, it is not known as the most healthy breakfast on the planet and therefore not made that often, which is for the best probably…UNTIL NOW!!!

Behold….a not so naughty form of Biscuits and Gravy!  I first made this dish when our friends John and Jess were over one night and we were trying to figure out what to have for dinner.  I declared that I felt like biscuits and gravy, and with the help of my friend Jess…30 minutes later we were feasting on breakfast for dinner with NO objections!

There are three things I do to make this dish a little healthier!  I use Chicken Sausage which has way less fat than its oinking counterpart.  I use whole wheat in my biscuits, and 1% milk in my gravy!  All three of these small changes makes for a big difference in calories while not really effecting the delicious flavor of my final dish!  I hope you will try this recipe and let me know what you think!

Whole Wheat Chive Biscuits

  • 1 1/2 Cup Whole Wheat Flour (optional…you could just use 3 cups of White Flour)
  • 1 1/2 Cup White Flour
  • 1/2 tsp Salt
  • 9 Tbls Cold Butter
  • 1 1/8 Cup Milk
  • 4 Tbls chopped chives (optional…you could just make regular biscuits!)

Sausage Gravy

  • 1 lb or 1 pkg Chicken Causage…you could use pork or turkey as well…but the pork will add a lot of fat and calories.
  • 1/4 onion or 1 large Shallot minced
  • 2 Tbls Olive oil
  • 2 Tbls Butter
  • 1/4 cup Flour plus 1 Tbls
  • 2  1/2 Cups 1% Milk
  • 1/4 cup Heavy Cream (optional, but adds a little richness)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • dash of paprika
  • 2 Tbls of chopped Chives

First step is to make the biscuits!  It only takes a few minutes to make biscuits and it is very very easy!  You simply mix the flour, salt, and baking soda together.

Now take your 9 Tbls of very cold butter and cut it into cubes to add to the flour.  It is one stick of butter plus 1 Tbls.

Add the Butter to the Flour and mix it together with your hands.

A trick that my wonderful mother taught me to help make your biscuits EXTRA flaky and fabulous is demonstrated in the following pictures.  When mixing the butter into the flour, smash the butter into thin flakes in your hand while mixing into the flour as this is what causes the flakiness and lightness in your biscuits.

Mix the butter and flour mix until well incorporated and the butter is no larger than pea sized.  Add in the chives and  now is the time to add the milk.  When you add the milk, mix just until a dough forms and NO longer.  You don’t want to over mix your biscuit dough!


Once the dough is formed, plop it out on a floured surface and pat together with your hands.  There is no need to use a rolling pin with this dough.  You can pat it down to about 1/2 inch thick with your very clean hands and cut your biscuits from there.

It is ok if you still see pieces of butter throughout the dough…it will just add to the yumminess later on I promise!

You can actually SEE in the above picture how flaky these biscuits are going to be in the end!  YUM YUM YUM!   I brush the tops with a little melted butter before baking for 9-11 minutes at 425 degrees.  You know when they are done when they start becoming golden brown on the bottom edges and cracking apart with goodness…it is a very happy thing to see!

While your biscuits are baking you can make your gravy, or you can make the biscuits ahead of time and heat them up right before serving!  It is up to you!

First step for making the gravy is to cook your sausage and onions.  As I used very low fat Chicken sausage I needed to add 2 Tbls of Olive Oil to the pan before adding in the sausage and shallots.   Cook this mixture until there is no more pink in your sausage and then put in a bowl and set aside.  Make sure to leave the extra oil and sausage fat in the pan when you set aside the cooked mix as you will use that to start your Roux ( a mix of fat and flour that works as a thickening agent).

I use the remaining flavor morsels and oil in the pan to make my roux, which will be what thickens my gravy.  To this oil I add in 2 Tbls of Butter and when that is melted, I add in my flour.  Switch to a wire whisk at this point and whisk your roux togther and cook for 2 minutes.

To this roux add in your milk 1/2 cup at a time.  Add in the milk and wisk briskly to mix out all of the lumps and once it starts to thinken, add in another 1/2 cup of milk.  This will happen fairly quickly.

Season up your gravy with the Garlic Powder, onion powder, and salt and pepper.  I also add in a dash of Paprika for color and a little extra flavor!

To this gravy, add in your cooked sausage and shallots and stir to mix.  Now it is almost time to party!

I add in a few extra Tbls of chopped chives for flavor and color and now you are ready to serve!

All you do to serve is cut open a warm flaky biscuit, slather it in the delicious gravy and ENJOY!   If you leave the chives out of your biscuits, they are fabulous with butter and jam or honey as well!  YUM!

Happy Biscuits and Gravying!    (by the way, the gravy is even better the second day after the flavors have intensified!)

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