Sausage Sage Biscuits Recipe (2024)

FAQs

Are sausage biscuits healthy? ›

The sausage biscuit is basically a saturated fat and sodium bomb. The sky-high sodium in the highly processed sausage can make your blood pressure surge. If you have hypertension, it may increase your risk for stroke too. Nitrates and nitrites in sausage have even been linked to increased risk of certain cancers.

But its origins were decidedly modest. Biscuits and gravy in some form may go back as early as the Revolutionary War, but many food writers and culinary historians position its birthplace in Southern Appalachia in the late 1800s.

The homemade biscuits I recommend can be frozen in a freezer bag after you bake them. Gravy can be frozen after prepared, but it tastes a little better to make it the day you are serving it. To speed things up you can freeze the ground cooked sausage and make the gravy on the day you are serving this meal.

Take Biscuits and Sausage Gravy Off Your Menu

Randall singles out this traditional Southern meal as an example of a combination that people who have diabetes should avoid. The biscuits usually are made with white flour, and the sausage gravy is high in fat, calories, and sodium.

Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat.

This is my classic, old-fashioned homemade sausage gravy recipe (also often known as “sawmill gravy”)!

The term "sawmill gravy" comes from early logging camp food and old-time sawmills. It was originally made with cornmeal, bacon drippings, milk, and seasonings. This resulted in a somewhat gritty gravy; in fact, rumor has it that the loggers would accuse the cooks of putting sawdust in the recipe!

The main difference is that country gravy does not have sausage. Country gravy uses butter to make its roux, while sausage gravy uses the rendered fat from the meat, cooked with flour, to thicken the gravy. Check out Ree Drummond's recipe for country gravy which she serves alongside chicken fried steak.

What do British call biscuits and gravy? ›

Scones and Gravy: The English Equivalent

In England, the closest counterpart to biscuits and gravy would be scones and gravy. However, it's important to note that the gravy in this context refers to a savory sauce, rather than the creamy, sausage-infused gravy that is synonymous with the American version.

You can freeze biscuits. Whether baked, unbaked, homemade or store-bought, just about any type of biscuit can be frozen. Use this handy guide to learn how to preserve your biscuit dough for later use and reheat baked biscuits with perfectly preserved flaky layers.

If you decide to freeze a can of biscuits, be sure and thaw it in the refrigerator completely. This will keep the biscuits chilled and return them, as much as possible, to their original state. Pop open the can and bake according to directions.

The cold butter was better, yielding plenty of flakiness. But the best was the frozen butter, which made biscuits with the lightest, flakiest and softest texture, as well as with the highest rise. This is because the bits of frozen butter remained more intact during mixing than the cold butter.

Can biscuits be healthy to eat? Biscuits are not necessarily healthy as they contain a lot of saturated fat due to a large amount of butter used in making biscuits. The amount of saturated fat in a typically-sized biscuit usually composes 30-50% of the recommended daily value of saturated fat.

McDONALD'S, Sausage Biscuit contains 440 calories per 117 g serving. This serving contains 30 g of fat, 11 g of protein and 32 g of carbohydrate. The latter is 2.3 g sugar and 1.4 g of dietary fiber, the rest is complex carbohydrate.

Walkers Shortbread

Walkers Shortbread rounds takes the title for worst biscuit for saturated fat in our healthiest biscuits round-up, plus they're high in calories and fat overall.

But, dietitians agree that the type of sausage you eat matters. You can—and should—swap the high sodium, high fat, and additive-filled breakfast sausage for ones that are good sources of protein and have lower amounts of fat and sodium, making it easier to stay within the recommended limit of these nutrients.