Biscuits & Gravy Alternative

I have always loved biscuits and gravy for breakfast. Trying to be more heart-healthy really challenges the wisdom of enjoying this old-fashioned Southern comfort food. But I came up with this alternative and I think it’s almost as good. This dish never going to be a health food but this recipe gives you the probiotics of the sourdough (without the hefty sodium load of “real” biscuits), reduced sodium in the sausage, and still manages some flavor.


8 slices of Whole Wheat Sourdough bread, toasted

4 Tbs of butter or butter substitute

1 1lbs. Turkey Breakfast Sausage

1/3 cup flour

2-3 cups unsweetened almond, coconut. soy or oat milk (desired consistency)

1 tsp low sodium Tajin Seasoning

Salt substitute and course ground pepper to taste

Cholula sauce for serving


  1. Toast Sourdough slices.
  2. Using your best-seasoned cast iron skillet, brown sausage over medium heat. Break up into small pieces and brown (~ 5 minutes)
  3. Add Tajin spice and mix well.
  4. Reduce heat to medium-low and sprinkle about half the flour over the sausage and stir. Adding more little by little till it is absorbed (~ 1 minute)
  5. Pour in milk slowly stirring constantly. Keep stirring and adding milk until you get on the soupy side of the desired consistency. Cook and stir for about 8-10 minutes..
  6. Taste and add salt substitute and coarse ground pepper to taste.
  7. Butter toasted sourdough slices (2 per serving) and ladle gravy over them completely. 
  8. You can, if you like, plop your favorite egg(s) on top and serve with Cholula sauce in case someone wants more heat.