I’ve been using this tried and try healthy breakfast recipe for a few years. If you are on a grain-free, dairy-free, gluten-free, paleo, or THM routine, this recipe will work for you! Of course nothing compares to the full-gluten, old fashion biscuits and gravy, but this is the best healthy alternative I’ve been able to find! The biscuits are heavy, as they are made up mostly of butter and eggs (the good fats!), so be prepared for a hearty feast despite the “healthy” label. They are protein-packed and a great start to your morning. I like to make these ahead of time for a quick breakfast throughout the week. I store the biscuits in the fridge because they will spoil faster than regular biscuits due to the fact that they have all natural and energy-packed ingredients. Enjoy!
Grain-Free Biscuits & Sausage Gravy
(makes about 12-14)
- 1 cup coconut flour
- 1/2 cup almond flour
- about 3 shakes of stevia
- 1 tsp sea salt
- 2 tsp baking powder
- 1/2 tsp soda
- 1 1/2 sticks cold butter
- 6 eggs
serves about 6 people
- 1 lbs. grass fed pork sausage
- 1 tsp garlic (optional)
- 1 tsp onion powder (also optional)
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried sage
- 1/4 tsp dried oregano
- 1/4 tsp dried marjorame
- 1/4 ginger
- 1/4 cumin
- 1/4 cayenne
- 1/4 tsp pepper
- 2 tsp sea salt
- 1 – 2 quarts almond milk
- 1 – 2 tsp glucomannan powder (optional, or use other thickener)
- Preheat the oven to 400 degrees.
- Place all dry ingredients into food processor or large bowl.
- Mix till well incorporated ( I used a Kitchen-aid mixer). Add oil or butter and mix. Add eggs. Mix very well until thick and smooth.
- Roll biscuit-sized spoonfuls in your hands and then flatten. Place on a parchment lined baking sheet. They will puff slightly when baking.
- Bake for about 15 minutes of until golden brown.
- Serve. I do not split the biscuits but rather serve two per bowl, per person.
- While biscuits are baking, brown sausage in a large skillet.
- When meat is almost done cooking, add all the spice ingredients (all except almond milk or glucomannan powder.
- Finish browning, then add enough almond milk to make a nice size serving. 1- 1 1/2 quarts or a little more if you’re making it stretch or like it a bit more runny.
- Bring to a boil and add thickener slowly sprinkling while stirring if using glucomannan powder. How much you need depends on how thick you like it. Add a tsp. to start and then let it cook a bit. Add more if necessary. If you use something else like arrowroot or xantham gum, add about 1-2 tsp to some water and stir then add to your sausage mixture. I prefer glucomannan.
Recipe compliments of Counting all Joy with personal modifications.