Traditional southern comfort food, these Paleo Biscuits and Gravy are an updated version of a classic recipe. A simple-to-make low-carb biscuit gets loaded up with this tasty, rich, homemade dairy-free and grain-free sausage gravy. A delicious, healthier, low-carb breakfast – it’s an especially perfect option for your holiday brunch!
There’s something about the holidays that really amps up my wants and urges to feed people. To give them the foods that bring them comfort and the meals that incite family, tradition and love. Nourishing people is how I show love.
Cozy, thoughtfully prepared dishes made with love reminds us of where we’re from, of the people we love the most and of times where we are more content.
My husband hails from the south. Grew up in Southern Indiana and Kentucky. Me being from upstate New York, in a Greek family, our food traditions differ quite drastically. There are foods and meals that Mark grew up eating that I have grown to love and others that I will just never understand and that’s OK, same for me and my foods. But, when he first tried to explain Biscuits and Gravy to me, some nearly 15 years ago, I just wasn’t feeling it. Full honestly, it just didn’t sound the least bit appetizing.
The first time I saw Biscuits and Gravy in the flesh, on a trip home to see his family in Kentucky, I was beyond turned off my the creamy, milky white gravy. It just didn’t register as food to me. I didn’t get it. I threw my hands up and said “you do you. Enjoy. I’m out!” Having a gluten intolerance Biscuits and Gravy just isn’t a dish I could eat, even if I wanted, without making it myself. It’s a cesspool of gluten and generally as it’s traditionally made, just a lot of overly processed white stuff, lots of flour, biscuits often coming from a tube, meat more often than not, sourced without thought.
I finally had an opportunity to try Biscuits and Gravy at a gluten-free cafe in Chicago a couple years ago (I believe they served theirs over a gluten-free “popover”) – I gave it a go and it finally made sense to me. It was delicious. It was the ultimate in comfort. It was cozy, warming and it felt like being home.
I had all but forgotten about it until last year when I whipped up a batch of gluten-free biscuits and gravy for New Year’s Day Brunch for hubby and I, inspired by several other recipes. This year, after a year of eating keto (low carb, high fat), I wanted to create a version of this classic recipe that would make hubby happy and nostalgic but still work for me. And voila! Here we are. Classic Biscuits and Gravy, paleo, gluten-free and keto-friendly.
These Biscuits and Gravy are legit. The low carb biscuits get a nice golden browned outside, with an incredible traditional crumb texture, with the right amount of chew. The sausage gravy is loaded up with flavor from the various herbs and spices and homemade breakfast sausage makes for a really nice touch, especially because you can control where the meat is sourced from and be certain there won’t be any suspect ingredients added.
Things to note about this recipe: if you make your own homemade sausage the final result is the best ever, in my opinion, so much flavor. Plus you can select your preferred meat, so if you’d rather have chicken or turkey vs pork go for it. I personally suggest leaving out the maple syrup if using my recipe, I don’t love that subtle hint of sweet in the gravy and consider leaving out the smoked paprika and/or cayenne as it does bring a little color to the finished gravy, resulting in a warmer-colored, nearly brownish gravy. Tastes absolutely amazing, but not the same look at traditional white sausage gravy. Even the ground sage and fennel brings a little subtle color to the gravy, I don’t mind this, especially knowing it’s from delicious seasonings vs. a stark white flour and milk loaded gravy.
For thickening the gravy, I personally like the results with the tapioca starch, it’s a small amount additional carbs per serving. If you really don’t want that, try using xanthan gum if you don’t mind gums. About 1/2 teaspoon sprinkled on, when you add the liquid. Stir well and allow to simmer, it will thicken as it cooks.
- 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)
- 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.
- Add coconut milk to the pan and stir well to combine. Bring to a simmer.
- 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.
- Add the broth and starch slurry to the pan, adding slowly, but stirring quickly to incorporate it.
- 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.
- Once the mixture is to your desired thickness, turn off the heat and serve over the biscuits!
- Leftovers will keep in an airtight container in the fridge for up to 4-5 days.
- 1 cup tightly packed blanched almond flour (not almond meal)
- 5 tablespoons coconut flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 4 egg whites
- 2 tablespoons melted grass-fed butter, ghee, lard, duck fat, bacon fat or coconut oil
- 2 whole pasture-raised eggs, beaten
- additional melted butter or ghee for brushing on top
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- In a large mixing bowl add almond flour, coconut flour, baking powder and salt. Sifting the flours if they're lumpy. Whisk well to combine.
- In the bowl of stand mixer or in a separate bowl with an electric hand mixer, beat the egg whites on high speed until soft peaks form, about 3 minutes.
- Add the egg whites to the flour mixture, fold in and then stir until completely combined. Your egg whites will fall -- it's cool.
- Making sure the fat isn't hot and the eggs aren't cold, whisk together the two whole eggs with the melted fat of your choice.
- Whisk in the egg and fat mixture to the biscuit dough. Mix well to combine.
- Allow dough to sit for 20-30 minutes to allow the coconut flour to absorb excess liquid.
- Divide the dough into four equal parts and form into same-sized biscuits on the parchment paper at least one inch apart. I use a biscuit cutter as a mold to keep the biscuits uniform in shape and size. Adding the dough and using as a mold, Removing and then shaping the next biscuit.You can also scoop the dough with an ice cream scoop and flatten the scoop slightly.
- Brush the tops with leftover ghee or melted butter if you'd like.
- Bake for 15-20 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.
- Let the biscuits cool then cut the biscuits in half and top with a generous spoonful of sausage gravy.