Biscuit with gravy
Common food
Photo: Wikipedia
Biscuits with gravy is a hearty, comforting dish of soft, flaky buttermilk biscuits smothered in a rich, creamy white sausage gravy. The texture is a delightful contrast between the tender, slightly crumbly biscuit and the smooth, savory gravy. Nutritionally, it's a calorie-dense meal with a significant portion of its energy coming from fat.
Calorie split: 11% protein · 30% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its deep, savory comfort and the satisfying combination of warm, buttery bread and creamy, peppery sauce. It's a beloved staple of Southern U.S. cuisine, often enjoyed as a hearty breakfast or a simple, filling dinner.
⚠️ Watch-outs & how to enjoy it better
The dish is high in saturated fat, calories, and sodium, which can be a concern for heart health and blood pressure. The refined carbohydrates can cause blood sugar spikes. To mitigate this, pair a smaller portion with a side of fresh fruit or vegetables, and choose a sausage with lower sodium content if possible.
Key benefits
- High in energy for sustained activity
- Provides protein from sausage and dairy in gravy
- Good source of calcium from milk-based gravy
- Contains iron from enriched flour and sausage
- Offers quick energy from carbohydrates
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The gravy is traditionally made with the rendered fat from cooking the sausage, which is then used to make a roux with flour before adding milk—a zero-waste technique from pioneer kitchens.
Full nutrition (USDA data · scales with serving)
| Water | 60.3 g |
| Energy | 224 kcal |
| Protein | 6.2 g |
| Total lipid (fat) | 14.7 g |
| Carbohydrate, by difference | 17.0 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 3.9 g |
| Calcium, Ca | 80.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 206 mg |
| Potassium, K | 152 mg |
| Sodium, Na | 451 mg |
| Zinc, Zn | 0.66 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 8.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.20 mg |
| Niacin | 1.9 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 25.0 ug |
| Folic acid | 14.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 35.0 ug |
| Choline, total | 14.7 mg |
| Vitamin B-12 | 0.30 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 73.0 ug |
| Retinol | 70.0 ug |
| Carotene, beta | 34.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.74 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 6.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.3 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.05 g |
| SFA 8:0 | 0.15 g |
| SFA 10:0 | 0.13 g |
| SFA 12:0 | 1.0 g |
| SFA 14:0 | 0.51 g |
| SFA 16:0 | 2.6 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 4.5 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.6 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.22 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 16.0 mg |
FAQ
Is biscuits and gravy gluten-free?
No, traditional biscuits and gravy are not gluten-free. The biscuits are made with wheat flour, and the gravy often uses wheat flour as a thickener. Gluten-free versions require specific flour blends for both components.
Can I make a vegetarian version?
Yes, a popular vegetarian version uses a plant-based sausage or mushrooms for umami, and the gravy is thickened with flour and vegetable broth or milk alternatives. Nutritional yeast can add a cheesy, savory note.
What is the best way to reheat leftovers?
Reheat gently in a skillet over medium-low heat, adding a splash of milk to the gravy to restore its creaminess. Microwaving can make the biscuits tough and the gravy separate.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.24 kcal/g · 11% calories from protein · 0.8 g fiber · 3.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.97 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.