Paleo Biscuits and Gravy {gluten-free, grain-free, low-carb, keto, dairy-free}
Cook time: 
Total time: 
Serves: serves 4
gluten-free, grain-free, paleo, egg-free, dairy-free, nut-free, whole30, keto, AIP and low FODMAP options
Sausage Gravy
  • 1 tablespoons butter, ghee or olive oil
  • 1 pound ground breakfast sausage (pork, turkey or chicken)
  • ½ teaspoon dried sage
  • ¼ teaspoon fennel seed (whole seeds or ground)
  • 1 14 ounce can of full fat organic coconut milk, shaken well before opening
  • ½ cup chicken broth or water
  • 1½ - 2 tablespoons tapioca starch (see notes to make 100% starch-free)
  • Red pepper flakes, optional
  • sea salt and black pepper, to taste
  • 4 low-carb biscuits (recipe below)
  1. In a large pan (cast iron, enamel cast iron or stainless) over medium heat, heat butter, ghee or oil, then add the ground sausage into the pan with the sage and fennel and cook for about 5-7 minutes or until cooked through and slightly browned, breaking it up as it cooks.
  2. Add coconut milk to the pan and stir well to combine. Bring to a simmer.
  3. In a small bowl or glass measuring cup, whisk together the tapioca starch with the chicken broth or water, until fully incorporated and no lumps remain.
  4. Add the broth and starch slurry to the pan, adding slowly, but stirring quickly to incorporate it.
  5. Reduce the heat to medium-low and allow the mixture to simmer and thicken for about 15-20 minutes, stirring regularly to make sure it doesn't burn or stick to the bottom of the pan.
  6. Once the mixture is to your desired thickness, turn off the heat and serve over the biscuits!
  7. Leftovers will keep in an airtight container in the fridge for up to 4-5 days.
If you really don't want to use the tapioca starch in the gravy for thickening, try using xanthan gum if you don't mind gums. About ½ teaspoon sprinkled on, when you add the liquid. Stir well and allow to simmer, it will thicken as it cooks.
Recipe by Tasty Yummies at