My New Favorite Breakfast: Paleo Biscuits and Sausage Gravy

Seriously, this is the best biscuits and gravy I’ve ever made.  We do a lot of breakfasts at church and our pastor loves biscuits and gravy, so I make it a lot.  Before going gluten free, I used to eat it, too, but then I used to make gluten free biscuits to go with it.  Since being grain free and dairy free as well, I haven’t had it.  I have to say I like this better than the regular biscuits and gravy.  I highly suggest using the full fat coconut milk from a can, not the stuff in a carton (there’s some additives to the carton stuff that, while not inorganic, changes the consistency of it).   This recipe makes 4-6 servings conservatively.  But, my daughter and I haven’t been partaking of the usual holiday goodies and sweets, so this was like our real splurge.  We probably could have eaten the whole thing by ourselves, but it actually is quite filling, so we didn’t try to stuff it.   It is a fairly simple and easy to make recipe.  It doesn’t take a lot of time to prepare, so it did make a nice Christmas morning breakfast.  Here’s the recipe:

Paleo Biscuits and Sausage Gravy

Paleo Biscuits and Sausage Gravy

 

Ingredients:

Sausage Gravy:

2, 13.5 oz. Cans Coconut Milk

12 oz. Organic Sausage

¼ Tsp. Fresh Ground Nutmeg

Salt and Pepper, to taste

2 Tbsp. Arrowroot Flour

2 Tbsp. Water

 

Biscuits:

1 Cup Almond Flour

¼ Cup Tapioca Flour

¼ Cup Arrowroot Flour

2 Tbsp. Coconut Flour

2 Tbsp. Flax Meal

1 Tbsp. Baking Powder

¼ Tsp. Sea Salt

⅔ Cup Coconut Milk

½ Cup Melted Ghee

4 Egg Whites

 

Directions:

For the Gravy:

In a medium sized saucepan, sauté sausage until browned and crumbled.  Add in coconut milk, nutmeg, salt and pepper.  Simmer over medium low heat until about ready to serve.  About 5 minutes before serving, mix together the arrowroot flour and water.  Stir into the gravy and cook until thickened.

For the Biscuits:

Preheat oven to 425⁰.  Grease a muffin pan.

In a medium mixing bowl, mix together the almond flour, tapioca flour, arrowroot flour, coconut flour, flax meal, baking powder, and salt.  In a separate bowl, mix together coconut milk, ghee, and egg whites.  Beat into flour mixture and let stand for 5 minutes.  Scoop into prepared muffin pan and flatten out slightly.  Bake in preheated oven for 10-12 minutes, until a toothpick inserted comes out clean and the edges are golden.  Allow to cool in pan 5 minutes before removing.  Makes 12 muffins.

 

Hope you enjoy them.  Blessings!

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About Markowskis

Were a family sold out to serving the Lord: "Serve the LORD with gladness: come before his presence with singing." - Psalm 100:2
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