Grain-Free Southern Biscuits and Sausage Gravy

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Long before I moved to the South, I loved biscuits and gravy. As a child, we would have breakfast for dinner a few times a month, and I was always beyond delighted when the main breakfast dish was biscuits and gravy. Fluffy and buttery biscuits smothered by salty, and savory, made by scratch sausage gravy. Is there really anything better? I was admittedly sad after learning that no gains were allowed on SCD as it meant no biscuits and gravy, among other things. However, after perfecting this recipe, I can say this version is pretty darn close! It not only smells like biscuits and gravy, but tastes like it and has the same textures too! Looking at the SCD biscuit recipes I could find, none of them used old school methods to make biscuits. I wanted to approach the recipe using traditional methods while using unconventional ingredients. After several attempts I was able to achieve that crumbly buttery texture inside and perfect golden crust on the outside. By rubbing the cold butter into the flour, you can achieve this familiar texture. I approached the gravy in a similar fashion, by making the base of it a roux (equal parts butter and flour) and then browning and adding in the almond milk. The same steps taken to make a traditional gravy. Creamy, salty, savory, and downright delicious you’ll want every last drop of it! By using these tried-and-true methods of old I believe it gives a more authentic result and is much closer to the original. This recipe is seriously life changing, and even your grandma would be proud to serve these biscuits and gravy! These are best served together day of, although the biscuits will keep in an airtight container for up to a week. After the gravy is refrigerated, it will thicken up quite a bit. The best way to reheat this gravy is in a pan on the stove, slowly whisking in some additional almond milk until ideal viscosity and temperature is reached. Now I will say that this recipe has quite a lot of butter and almond flour, so go slow if you are still experiencing symptoms. These ingredients also make it quite rich and high in caloric value. Having said that, it is an incredible treat and well worth the time it takes to make. You can bet this will be my Birthday brunch item of choice this year, and maybe every year after! Enjoy friends!                 

                                   

Grain-Free Southern Biscuits and Sausage Gravy

Serves 4
Prep: 25 min
Cooking: 30 min
Total: 55 min  
Beginner

Ingredients:

For the Biscuits: 

¼ cup of butter, cold and cubed

2 cups almond flour 

1 egg, beaten 

1 tsp. apple cider vinegar 

1 Tbsp. honey 

1 tsp. baking soda 

½ tsp. salt

2 Tbsp. almond milk, no thickeners, for wash  

1 egg yolks, for wash  

For the Gravy:

1 Lb. sausage, no added sugars 

½ cup almond flour 

½ cup butter 

2 cups almond milk, no thickeners 

½ tsp. salt 

½ tsp. pepper 

  Method Of Prep:

  1. Gather and prep ingredients. Preheat the oven to 325°F and line a sheet tray with parchment paper and set aside.
  2. In a large bowl add butter and almond flour.
  3. Using your hands, rub the butter into the flour until it resembles breadcrumbs or sand.
  4. Add in your salt and baking soda. Mix gently to incorporate.
  5. In a small bowl add 1 whole egg, apple cider vinegar, and honey. Whisk together to incorporate and dissolve the honey.
  6. Add the wet to the dry and gently mix together until dough forms.
  7. Using your hands form medium balls about 2 ½-3 inches in diameter. Gently press down on them making a biscuit shape.
  8. Place on a lined sheet tray 2 inches apart, you should get 4 biscuits.
  9. In a small dish whisk together egg yolks and almond milk. Brush mixture on top of biscuits before baking.
  10. Bake for 25-30 min or until a toothpick has been inserted and comes out cleanly. If the tops start to brown too quickly simply cover loosely with foil.
  11. While the biscuits are baking, we will make the gravy. In a large pan add sausage, cook all the way through.
  12. Remove sausage from pan and drain excess grease, set aside.
  13. In the same pan add butter and allow to melt.
  14. Once melted, add in almond flour and stir until a thick roux forms over medium heat. Allow to darken and cook for 4-5 minutes or until golden brown.
  15. Add in almond milk and whisk.
  16. Transfer mixture to your high-speed blender and blend until smooth.
  17. Add this back to the pan and add sausage back in.
  18. Season to taste, and allow to simmer for 2-3 minutes or until desired thickness has been reached.
  19. Once the biscuits come out of the oven, cool slightly, and cut in half. Place cut sides facing up on a plate.
  20. Pour gravy over top, serve immediately and enjoy!

Nutrition Facts: (1 biscuit & ¼ of the gravy) 
Calories- 1,164
Carbs- 20.3 g
Fat- 82 g
Protein- 39.8 g