Biscuits and gravy is pretty much a Southern staple, and you’re incredibly likely to find this recipe on most restaurant menus. While our version is not the kind of meal you want for every breakfast, it’s a good alternative to the everyday habit of eggs.
Ingredients
- 1 pound (450 g) ground pork or turkey sausage
- 1 tablespoon almond flour
- 1 tablespoon arrowroot powder
- 1 can coconut milk
- 2 teaspoons sage
- 1 teaspoon paprika
- ½ cup (125 ml) chicken stock (if needed)
- Basic Biscuits
How to Make It
- Sauté sausage in large skillet until completely cooked. Remove sausage from pan, saving about 2 tablespoons of the drippings from the sausage. Keep these drippings in the pan.
- Add the almond flour and arrowroot powder to the skillet, and whisk with the sausage fat over medium-low heat, until a paste is formed, working to scrape up some of the sausage drippings.
- Pour in about ¼ of the coconut milk, the sage, and paprika at this point, and bring to medium heat, stirring often and scraping up the browned sausage bits.
- Add remaining coconut milk, stirring as you go, and bring to light simmer. Add sausage back in, and simmer until gravy reaches desired thickness.
- If gravy becomes too thick, thin out with some of the chicken stock.
- Pour over biscuits sliced in half and serve.