Reduced-Fat Biscuits and Sausage Gravy
A great breakfast starts the day out right—but not if you have to take a nap right afterward. We set out to lighten this breakfast classic.
Why This Recipe Works
For tender biscuits with less fat, we replace most of the butter with reduced-fat cream cheese and use nonfat buttermilk. For the gravy, we make our own turkey “sausage,” adding baking soda to the meat to keep it juicy and tender. Evaporated skim milk and chicken broth make a creamy, savory base for the sauce, and we thicken it with a scant amount of flour and some more of our secret weapon—reduced-fat cream cheese—for a rich-tasting gravy.
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