This, I must say, is one of the BEST recipes I have tried yet! For starters, why no xanthan gum? Every blessed recipe I have come across called 1/2 teaspoon and up to a full teaspoon. My beef with xanthan gum is that I know it’s origin and refuse to use it. If you would like to read more about that, click here.
So after clicking on all the five star recipes and not feeling too impressed with each one calling for xanthan gum, I decided to come up with my own. None of this is dairy free, however, the biscuits can be made with equal amounts of ghee or coconut oil in place of the organic butter. As for the gravy, it is basically three ingredients with some added salt and pepper which can be omitted if needed.
Are you ready?!
What you’ll need:
4 cups almond flour, super fine preferred
5 tsp baking powder
1 pinch of Celtic sea salt, or 1/2 tsp if using coconut oil
10 tblsp butter, melted(same amount for ghee or coconut oil)
In a medium bowl combine almond flour, salt, and baking powder. I used a gloved hand to break up the clumps, you can use a whisk or fork. Make a well in the center, add eggs and melted butter. Whisk as much as you can and stop once the dough is mixed. Line a baking sheet with either release foil or parchment paper and divvy out portions of your dough. Some folks get 24, but with my scoop I got 16. (We southerners love big biscuits! 😉) Form the dough balls and slightly flatten to resemble a biscuit shape. If they’re touching that’s fine!
Bake in a 350 degree oven for 15-20 minutes.
Sausage and Gravy
2 pound mild sausage, use your favorite, organic is preferred
2 brick of cream cheese
Heavy cream(roughly 2 cup)
Salt and black pepper, to taste
While biscuits are baking, brown up the sausage in a skillet and chop it down as it cooks. Once done, add cream cheese and cover with a lid. Let this sit over medium heat for a few minutes to let the cream cheese soften. Begin incorporating the cream cheese completely into the sausage, leaving no lump behind. Add just enough heavy cream to give it that gravy texture but not too runny. If you add too much, bring it to a boil and then reduce the heat to let it simmer. Stirring often so it doesn’t stick and burn. Season with salt and pepper and serve!
Quite simply this was one of the easiest and tastiest breakfasts I have made in a LONG time! And the best part? I shared it with my mom! This version doesn’t take the place of the high carb stuff, but it is a strong contender!
Net Carbs for 1 Biscuit and 1/12th serving of Sausage Gravy: 10.1g
Fat for 1 Biscuit and 1/12th serving of Sausage Gravy: 72.8g
Protein for 1 Biscuit and 1/12th serving of Sausage Gravy: 23.7g
You can’t even begin to touch that carb count with the real deal version. I’ll take this version every time!
Hope you all have a great weekend!