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I’ve been working on this recipe for paleo biscuits and gravy for nearly a year. Granted, it’s taken a year because this isn’t something that I regularly make. Since becoming paleo I haven’t found a decent biscuit recipe that I’d be proud to serve. They’re generally either dense and chewy or dry and sandy. They’re edible but I’ve never felt they were blog worthy. My goal was to make a biscuit that is as close to the real thing as I can get. The biscuit had to be flaky and definitely not dense or sandy. I wanted to make an AIP flaky biscuit but I just don’t think it’s possible because using gelatin in place of an egg always makes things heavy and gummy. An AIP biscuit will hold together but the texture isn’t there.
As for the gravy, I cringe when I see gravy recipes that use coconut milk. It’s a savory dish and coconuts are not savory; they’re sweet. When I developed this sausage gravy recipe without grains, dairy, or coconuts I wanted it to taste like the real deal. I’ve been making this sausage recipe ever since I created it for Scotch Eggs and Paleo Breakfast Sandwiches.
Generally, I’m not a fan of recipes that pretend to be something they are not but I promise that these 2 recipes will not disappoint. We’re not pretending with these recipes. These are genuine biscuits and gravy made with Paleo ingredients. How do I know? I used to be a self-proclaimed master of biscuits and gravy and my husband from The South says these are legit.
I like a lot of pepper in my thick gravy. Of course, you can adjust the level of pepper you like and thin out the gravy with a bit of water if you don’t like it so thick. If you need to stretch the gravy recipe for a larger crowd use 2 bags of cauliflower instead of one.
If you don’t eat pork I have made this gravy with ground beef in the past and it was just as delicious!
Paleo Biscuits and AIP Sausage Gravy
- 1 lb ground pork
- 3/4 tsp salt
- 1 TBSP dried oregano
- 1 TBSP dried rosemary fresh is ok too
- 2 tsp nutritional yeast (trust me)
- pepper to taste (omit for AIP)
- 2 tsp arrowroot
- 3/4 cup water
- 12 oz frozen cauliflower
- 1 TBSP bacon fat
- 3 eggs separated
- 2 TBSP bacon fat or lard
- 1 cup water
- 1 cup arrowroot
- 1 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- pepper optional
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Bring a pot of water to boil
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Boil or steam the frozen cauliflower until it is fork tender.
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Brown the ground pork in a skillet.
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Add the salt, oregano, rosemary, and nutritional yeast. Add generous pepper if you're not making it AIP
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Make sure the pork has some color on it because the color of the pork will provide the gravy with a deep flavor.
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When the pork is brown dissolve 2 tsp of arrowroot in 1 cup of water. Add the mixture to the pork and stir to scrape up any brown bits from the bottom of the pan. Turn the pan to medium low and let the sausage and water simmer for a bit. (This is when I made my biscuits.)
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When the cauliflower is fork tender drain it well and place it in a blender with 2 TBSP of leftover bacon fat from previously cooked bacon. (I keep a mason jar of bacon fat in my refrigerator.) If you don't have bacon fat you can use water or grass fed butter.
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Add the pureed cauliflower to the pork and stir until combined. I like thick gravy but you can thin it out with water if needed.
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Adjust seasoning
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In a bowl whisk together 3 egg yolks, 2 TBPS of bacon fat or lard, and 3/4 cup of water.
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In another bowl combine the arrowroot, coconut flour, salt, baking soda, and pepper (optional)
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In a mixer beat the egg whites 2-3 minutes or until firm peaks form.
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While the whites are mixing, combine the egg yolk mixture with the dry ingredient mixture.
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When the whites are done put 1/4 into the mixture above and GENTLY fold the whites into the mixture.
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Continue to gently fold in the egg whites 1/4 at a time.
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When everything is combined drop large spoonfuls of the biscuit mixture onto a silicone baking mat or a parchment lined baking tray. I used a 3 TBSP sized ratcheting scoop and I combined 2 scoops together to make 1 large biscuit. 6 large biscuits total
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Gently shape the biscuits with your fingers making sure they are at least an inch tall.
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Bake in a 375F oven for 20 minutes
What I really want to know is what the macros for these recipes look like. Using My Fitness Pal I entered all of the ingredients for each recipe.
The Gravy (contents of the whole recipe)
The Gravy (contents of the whole recipe)6% carbohydrates, 64% fat, and 30% protein
27 grams of carbohydrates (14 grams of fiber)
120 grams of fat
126 grams of protein
The Biscuits (contents of the whole recipe)
56% carbohydrates, 39% fat, 5% protein
177 grams of carbohydrates (44 grams of fiber)
54 grams of fat
16 grams of protein
Is there a recipe you’d like to make Paleo? Leave me a comment below and I’ll see if I can tackle it!
Originally posted on August 1, 2017 @ 15:27
Possibly. What is your URL?
Thanks for checking it out! I just created a discussion group. You are welcome to join if you’re interested.
https://jensprimalhealth.com/groups/jens-primal-discussion/
Simply click Login to join.
I promise you won’t miss the grains or the dairy. Let me know how you like them.
Sounds delicious! Now that the weather is cooling down, I’ll make these!