Traditional biscuits and gravy?

That is not anywhere near "traditional" biscuits and gravy.

The taste and texture is going to be wonky.

Why on earth would you put CHEESE in biscuits and gravy? And chia seeds?

Not to mention that margarine is one of the most unhealthy things you can eat.

In all my five decades on the planet I've never used corn starch to make gravy. You use the fat from the sausage, combine with flour, make a roux, then add milk. It's very, very simple.

I really don't see how what you're doing is particularly healthy and I don't think it's going to be a tasty substitute for someone craving traditional biscuits and gravy.

Sorry.

I brown then drain some bulk sausage, I find the house brand at the grocery here is much leaner than the national brand. I reserve it for the roux.

I make a roux, then add milk, and pepper.

When I am less ambitious, I brown and drain the sausage, and use a country white gravy mix, and follow the directions on the package. And add the meat and simmer a bit. I use mild sausage, but for a burn, add hot sauce or use the hot sausage.

I make Bisquick biscuits.

The turkey sausage will save some calories, but will there be enough grease to make a roux?

I need to say this, unless someone is sensitive to gluten, then all can eat it. Gluten is not bad for you, it causes problems with people with celiac disease and others. It makes them sick. But not me! Bring on the biscuits.

Biscuits are basically flour, baking powder and water.

Ingredients:

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

6 tablespoons chilled vegetable shortening

2/3 cup whole milk

Milk Gravy (see recipe below)

Preparation:

Preheat oven to 450 degrees F.

In a large bowl, sift together flour, salt, and baking powder. With a pastry blender or two knives, cut in vegetable shortening until particles are the size of small peas; make a well in the center. Sprinkle in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional milk can be added if necessary). NOTE: You want the ingredients to barely bind or stick together.

On a lightly flour surface, knead dough gently about 20 times. Gently roll dough to 1/2-inch thickness. Cut with a floured 2-inch biscuit cutter or a drinking glass. Place biscuits onto an ungreased baking sheet. Place close together for soft-sided biscuits or 1-inch apart for crisp-sided ones.

Biscuits Making Hints and Tips:

For tender and flaky biscuits, have the fat (butter, margarine, or vegetable shortening) chilled. Cut the fat into the dry ingredients until particles are the size of small peas.

Excess handling causes tough biscuits. Do not re-roll the dough.

Always bake biscuits on pans without sides. The heat will circulate more evenly than on pans with sides.

Bake 12 to 15 minutes or until golden brown. Remove from oven and immediately remove from baking sheet.

Split or cut the biscuits in half and top with the prepared hot Milk Gravy. Serve warm.

Makes 10 to 12 biscuits.

Milk Gravy:

milk gravy1/4 cup pan drippings (bacon drippings or sausage drippings)*

1/4 cup all-purpose flour

2 cups milk or heavy cream, room temperature

Salt and pepper to taste

* You can use the drippings from any meat, but bacon and sausage are the traditional ones used.

In a medium frying pan over medium-high heat, combine bacon or sausage dripping and flour. Slowly brown the flour, stirring constantly (I like to use a wire whisk), to a dark golden brown (you need to keep an eye on this as it may brown too quickly).

Gradually or slowly add the milk or cream, stirring constantly until all is added, and continue cooking and stirring until the gravy is smooth and thick. Season with salt and pepper to taste.

Makes enough gravy for 10 to 12 homemade biscuits.

Firstly, I have had biscuits and sausage gravy for breakfast never again, I was sick for the next day and a half.

Now you just finished say unethically worded, that one of your roomies is, in your words fat, proper way would be obese, and yet you want to make those horrible biscuits and gravy. Re think it lady!!!

your biscuits sound totally gross! KISS ` Keep It Super Simple! as a diabetic I find all flours or other grain products to be just as bad as simple all purpose flour, sugar, salt, baking powder, butter and cream to make my biscuits and they taste fantastic. As to the gravy, I melt some butter, add some all purpose flour, salt and pepper, then stir in cream til it turns to gravy!

You say traditional? your grossness recipe is not traditional and will taste like crap!

I do like to cook healthy, but sometimes there are no substitutes.

Eating unhealthy SOMETIMES won't hurt you .. If I knew what you were making, I would make sure I was gone when you fixed the meal.

Sorry.

then skip the healthy. one unhealthy, but tasty, meal wont kill you or "reprogram" your metabolism