Biscuits and gravy that are not made with heavy cream? It can happen!
We’re in the thick of winter and all I’m craving is comfort foods. I’ve never made biscuits and gravy at home because I think it’s best not to research how much cream and fat go into some of my favorite diner dishes. But I think I was able to successfully health-ify this dish!
As evident by my other recipes, I love using cauliflower and chicken stock to thicken sauces and give a creamy quality. I used this technique to make a country gravy that is way more health conscious than the traditional version. Plus adding chicken sausage adds a lot of flavor with less fat than pork sausage.
This recipe is incredibly fast and easy. Now I was totally lazy and used one of those cans of biscuits. Sausage gravy with no cream = we’re allowed to have biscuits, and sometimes it’s ok to take the easy route.
- 12 oz chicken sausage
- 4 cups chicken stock
- 1 medium russet potato, peeled and cubed
- 12 oz frozen cauliflower
- 4-8 biscuits (I used Pillsbury's)
- Salt and pepper to taste
- Garnish, chopped parsley
- Preheat the oven following the instructions on your can of biscuits.
- Saute the chicken sausage until browned using the saute setting on the Instant Pot. Remove and set aside.
- Add the chicken stock, potato chunks and cauliflower. Set on manual for 10 minutes. Place biscuits in the oven and cook according to the instructions.
- When the sauce is ready, manual release and blend with an immersion blender until smooth. Add chicken sausage then add salt and pepper to taste.
- Serve with 1-2 biscuits and garnish with chopped parsley.