My husband is in love with this Southern breakfast staple, so it quickly became imperative that I develop a Paleo substitute that we could both enjoy when we decided to get off grains for our health. This is a healthy low carb twist on the popular breakfast dish of biscuits & gravy. It is QUICK to prepare too, especially with Jakes’ AMAZING Paleo gravy mix. YUM. Fast & delicious? Um, yes PLEASE!
Here’s what you’ll need for a breakfast that serves two:
2 1/2 Tablespoons Coconut Flour
2 1/2 Tablespoons Room Temperature Coconut Oil or Butter
1 Tablespoon Raw & Local Honey
Pinch of Pink Himalayan Salt
1/4 teaspoon Cream of Tartar
1/8 teaspoon Baking Soda
1 pkg Jake’s Gluten Free Market’s Paleo Gravy Mix (2.25oz.) ***Buy this HERE***
(1 Tablespoon Coconut Oil, 1/2 C. Chicken Broth, & 3/4 C. Shaken Can of Coconut Milk or Organic Heavy Cream is what the mix calls for)
1/4 lb. Breakfast Sausage (Be Sure to Check the Label!)
Preheat oven to 400 degrees. Mix all ingredients with hand beaters until fully blended. After it’s mixed, carefully divide the dough into 4 balls using your hands onto an ungreased cookie sheet. Flatten each dough ball down slightly to about 1/2 inch thickness. Bake at 400F for 12-15 minutes, or until edges are just starting to brown. Remove from oven. to warm them for breakfast. wrap done biscuits in foil and keep oven at 225F until gravy is prepared.
Cook breakfast sausage until fully browned. Mix gravy according to package directions, omitting the coconut oil & a portion of the broth & using sausage drippings instead for a better flavor. Stir in cooked sausage into the gravy & pour onto warm plated biscuits.