Tex-Mex Biscuits and Gravy

Preheat oven and bake the biscuits per the package instructions.

While the biscuits are baking, brown the breakfast sausage in a large skillet over medium heat, breaking the sausage into smaller pieces as it cooks. When the sausage has browned, tilt the skillet and estimate how much oil has accumulated. You need about two tablespoons of rendered fat. If you have more than two tablespoons, remove the excess. If you do not have enough, add enough butter to make roughly two tablespoons of total fat (it does not have to be exact).

Add the flour and stir to combine. Cook about 6 minutes, stirring occasionally. Add the taco seasoning packet and some red pepper flakes (if using). Stir and continue cooking about one minute longer. Slowly whisk in the milk. Heat until the gravy is simmering, stirring occasionally as it cooks. Breakfast sausage and taco seasoning packets can contain a lot of sodium. Therefore, you may not need to add a lot of salt (if any). Taste the gravy and add some salt and pepper, if needed. Continue to cook the gravy for about two minutes or until the gravy reaches your desired level of thickness. If needed, add a little more milk if the gravy gets too thick.

Serve immediately over hot biscuits.

Lighten it up!

As pictured above, I used a lighter method for making these Tex-Mex Biscuits and Gravy.

1) I used reduced-fat biscuits.
2) I used 12 oz. of Jimmy Dean Reduced-fat Sausage (instead of 16 oz. of the full-fat stuff). Turkey sausage works great, also!
3) I drained the sausage on paper towels and wiped out the skillet before proceeding.
4) I added only one tablespoon of butter (instead of two).
5) I used skim milk.

So if you think it looks good, try using the lighter method sometime. You’ll never miss all of the calories and fat.