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Chicken Biscuit and Gravy

The creaminess of a savory gravy over fluffy buttermilk biscuits…there is nothing like it. But most of the time it’s loaded down with calories and carbs.  So, here’s a healthier recipe for you (and it’s only 220 calories):


¼ cup Cashews (Raw is best, but roasted works well, too.)

2 cups Unsweetened Almond Milk

½ teaspoon Bouillon or Concentrated Broth

1 pound lean turkey or chicken sausage

½ teaspoon Poultry Seasoning

½ cup White Beans (like navy, great northern, etc.)

2T Whole White Wheat Flour

1T Olive Oil

Red pepper, optional, at the table



Soak the cashews in 1 cup milk for 15 minutes. You can also soak them overnight and leave them in a refrigerator.

Pour the cashews and 1 cup of milk into a blender and run on high speed until the cashews are blended.

Add beans and seasonings to the blender. Blend until creamy.

Add remaining milk, oil and flour. Mix well.

Pour gravy in pan and cook on medium heat, whisking regularly until bubbling slightly and thickened (about 10 minutes).

Makes about 3 cups.

Serving up that Gravy:

Good: Cook the sausage (use turkey sausage or sausage replacement for less fat) separately, then drizzle the gravy on top of the cooked sausage. This keeps the gravy a little thinner so you might consume less.

Better: Ladle the gravy into individual bowls for dipping the biscuits. Or you can dip your fork in the gravy and then stab a bite of biscuit. But more importantly, you aren’t spooning up loads of gravy into your mouth.

Even Better: Fruit is an excellent contrast in flavor to the saltiness of biscuits and gravy. If it’s dinner, consider serving it with vegetables.

Best: Replace the biscuits with cooked whole grain biscuits. Trust us, it’ll work!

For more delicious recipes for breakfast, lunch or dinner, click here.

Recipe Remix: Southern Style Biscuits & Gravy  was originally published on