Paleo Biscuits & Gravy

This dish is one of my all time favorites.  Whenever we go out for breakfast or brunch, I always search the menu for biscuits and gravy.  I always look for it but I don't always order, I'm super picky when it comes to my biscuits and gravy, probably because I do enjoy making them myself.  I'm one that says if I can make it better at home why should I order it out in a restaurant.  

Another reason I don't order or eat this dish a lot is that your traditional dish isn't exactly the healthiest thing out there.  Biscuits loaded with butter, white flour and probably sugar and sausage gravy that is loaded with more butter and flour.  Nothing against butter, but when combined with flour, doesn't make for the healthiest combo.  I've traditionally made my own version of this dish the same unhealthy way.  So with this version I decided to make some substitutions and take this traditional dish and make it a little bit healthier.  

A little bit of an aside, but my parents stopped by the morning I was making this dish.  My dad's first comment when I told him what I was making, "Oh, shit on a shingle."  The story behind that is when he was in the army, this was a normal dish that they were served.  By the nickname though, they must not have been a quality biscuit or gravy. I guarantee that this recipe will not taste or look like shit on a shingle.  

Since I'm not a baker and for sure not a Paleo baker I do need to give credit for this biscuit recipe to Jules at www.paleocomfortfoods.com.  After quickly browsing his site, I for sure will be going back for other recipes.  

Biscuit Ingredients

• 4 large eggs, yolks and whites divided
• 1/2 cup coconut flour
• 1/4 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 4 tbsp cold butter
• 2 tbsp honey

Biscuit Directions

1. Preheat oven to 400 degrees.
2. In a medium bowl, whisk the egg whites until frothy and at least doubled in size. Mix in the yolks until no streaks remain.
3. In a separate bowl, combine the flour, baking soda, cream of tartar and salt.
4. Using a fork or pastry cutter, mix the butter into the dry ingredients until you have pea-sized bits of butter.
5. Fold the flour mixture into the egg mixture, incorporating well (the batter will be rather wet, but the coconut flour will start to absorb some of the liquid. Do not add more coconut flour!).
6. Scoop batter on to a parchment lined baking sheet.  I made four larger biscuits with this recipe, you could make 6-8 smaller ones if you want.  
7. Bake for 15-20 minutes or until golden brown and a toothpick inserted into the biscuit comes out clean.

Sausage Gravy Ingredients

Sausage

• 1 lb pork sausage, you could substitute other sausages if you don't want to use pork
• 1 tbsp bacon rendered bacon fat, or cooking fat of your choice
• 1 tsp dried sage
• 1 tsp thyme
• 1/2 tsp red chili flakes
• 1 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

Gravy

• 3 tbsp grass fed butter, I prefer Kerrygold
• 3 tbsp almond flour
• 1 tbsp tapioca starch
• 1 1/2 - 2 cups almond milk, you could also use coconut milk
• Salt and pepper to taste

Sausage Gravy Directions

1. In a skillet over a medium high heat add your cooking fat/oil.  Once pan is hot add the all the ingredients for the sausage.   
   
2. Break sausage into bite size pieces and cook until lightly browned and cooked all the way through.  
3. Remove the sausage from the pan, trying to leave behind any fat.  
4. Add the butter to the skillet and and melt.
5. Add the almond flour and tapioca starch to the pan and whisk until it begins to get slightly clumpy.
6. Slowly add in your almond milk.  I would recommend adding it in 3-4 batches otherwise your liquid will spill out of the pan.  As you are adding your liquid continue to whisk.  
7. You may need to play around with the amount of liquid and flour to get the consistency right.  I tend to just eyeball all of my ingredients so I may be off a little on what I added.  Just know that the more flour/starch you add the thicker it will get and more liquid, the runnier it will be.  
8. Once you get it to gravy-like consistency (should coat the back of spoon) add your sausage back into the skillet and simmer for 5 minutes stirring occasionally.
9. Taste and add extra seasoning if you need to at this point.  

Lastly, I don't think a biscuit and gravy dish is complete without a couple of eggs that are fried over easy.  Nothing better than a runny yolk that gets soaked up by your biscuit.  This will definitely be our new biscuit and gravy recipe.  These biscuits were so light and fluffy too, I can see us using this for any and all biscuit needs.  So even if you don't like the idea of "shit on a shingle" you can least have a new healthier biscuit recipe.  Hope you enjoy!