Paleo Sausage Gravy Over Biscuits… and it’s DELICIOUS
Victories come in all shapes and sizes. Sometimes you get the job, sometimes you almost miss a step on a staircase but don’t and catch yourself. Sometimes, you thought you forgot your phone charger at home but find it in your workbag. And then… sometimes you make sausage gravy over biscuits and it’s gluten free, dairy free, and DOESN’T SUCK.
This is a great time to be alive. Honestly. I can’t even explain the joy I get from making this, because now I can share it with people who’ve never enjoyed the salty tasty goodness of sausage gravy. You can bet your bottom I’ll be making this again.
This weekend is my hometown’s big annual event, the Mushroom Festival. Thousands of people gather to see artisans, crafts, food, antique cars and demonstrations about how mushrooms are grown and distributed. It’s a really fun time, and the whole town shuts down so that everyone can enjoy it. If you’re in the Philadelphia area, you should definitely check it out – more into at www.mushroomfestival.org.
Since this is just one big post about me talking about what I DO like, I realized I haven’t complained about the heat yet. It’s still really hot, guys. Fortunately, it’ll be in the high 60’s this weekend, so… I suspect I may be wearing a flannel to the mushroom festival….. 🙂
Sausage Gravy and Biscuits (PALEO!)
Prep Time: 40 min
Cook Time: 15 minutes
Yields about 8-10 biscuits
For the biscuits:
- 1 cup Almond Flour
- 2/3 cup Tapioca Flour
- 1/2 cup Coconut Flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp finely ground sea salt
- 1/3 cup (5 Tbsp) of cold butter, cut into ½ inch cubes
- 1/2 cup Coconut Milk, fully mixed/shaken
- Juice from ½ a lemon
- 2 Eggs
For the gravy:
- 1 (14 ounce) can of coconut milk
- 1 pound pork sausage
- 1 heaping tbsp. tapioca or arrowroot powder
- 1/2 tbsp finely chopped fresh parsley
- sprinkle of garlic powder
- 1 tbsp finely chopped fresh sage, plus more for garnish
- sprinkle of paprika
- sprinkle of chili powder, optional
- salt and pepper, to taste
- First, preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with your preferred oil/cooking spray.
- In a small bowl, whisk together your coconut milk and lemon juice. Stir in your eggs and continue to whisk until well combined. Set aside.
- In a separate larger mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl. Mix in your butter cubes with your hands, and press the mixture together until it starts to get a sandy, coarse meal-y texture. Continue this until butter is no longer in large chunks.
- Fold in your buttermilk/egg mixture into the flour mixture and gently stir until fully mixed. Allow it to sit so that the flours can absorb the moisture, about 5-7 minutes.
- With your hands, take a rough handful of the biscuit mix and place on the baking sheet. So that it resembles a flakier biscuit shape, I pinch and poke the top with my hands so it isn’t a perfectly round shape. Continue to form biscuits, placing 1-2 inches apart.
- Bake for 13-15 minutes, until golden brown. Remove from heat and allow to cool.
- Meanwhile, while your biscuits are cooking, heat a large skillet over medium high heat and add your onion and sausage. Continue to saute until browned, breaking up large bits of sausage. Remove the sausage with a slotted spoon and set aside.
- Using the remaining fat in the pan, turn the heat down to medium low and add your arrowroot/tapioca flour and whisk to combine. Once it thickens, add your coconut milk (remember to shake the can well to ensure it’s mixed!) and continue to whisk. Add your herbs and salt and pepper, to taste. Add your sausage back in and continue to stir occasionally, allowing the gravy to thicken.
- Pour over your biscuits…. Or just eat it out of the pan. Or smother it on your face. I love gravy, do what you want.