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4.50 from 140 votes

Paleo Biscuits and Gravy {gluten-free, grain-free, low-carb, keto, dairy-free}

25 minutes
Calories: 590kcal

Ingredients

  • 1 tablespoon butter (ghee or olive oil)
  • 1 pound breakfast sausages (ghee or olive oil)
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon fennel seeds (ghee or olive oil)
  • 14 ounces full fat organic coconut milk (ghee or olive oil)
  • 1/2 cup chicken broth (ghee or olive oil)
  • 2 tablespoons tapioca starch (ghee or olive oil)
  • red pepper flakes (ghee or olive oil)
  • sea salt
  • black pepper
  • 4 biscuits (low-carb
  • 1 cup blanched almond flour (ghee or olive oil)
  • 5 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 4 egg whites
  • 2 tablespoons butter (ghee or olive oil)
  • 2 whole eggs (ghee or olive oil)
  • melted butter (ghee or olive oil)

Instructions

  • In a large pan (cast iron, enamel cast iron or stainless) over medium heat, heat butter, ghee or oil, then add the ground sausage into the pan with the sage and fennel and cook for about 5-7 minutes or until cooked through and slightly browned, breaking it up as it cooks.
  • Add coconut milk to the pan and stir well to combine.
  • Bring to a simmer.
  • In a small bowl or glass measuring cup, whisk together the tapioca starch with the chicken broth or water, until fully incorporated and no lumps remain.
  • Add the broth and starch slurry to the pan, adding slowly, but stirring quickly to incorporate it.
  • Reduce the heat to medium-low and allow the mixture to simmer and thicken for about 15-20 minutes, stirring regularly to make sure it doesn't burn or stick to the bottom of the pan.
  • Once the mixture is to your desired thickness, turn off the heat and serve over the biscuits! Leftovers will keep in an airtight container in the fridge for up to 4-5 days.