I used parts of two different recipes I found online to put this together. Yep, I was willing to do whatever it took to get the end product I was wanting! Sometimes it's just nice to be able to enjoy an old favorite but not have to suffer the affects of a grumbly, upset stomach and a larger waistline!
Biscuits & Gravy
1 1/4 cups almond flour
1/2 cup arrowroot flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/4 teaspoon nutritional yeast (optional for buttery flavor, I omitted it)
2 tablespoons cold coconut oil
1 large egg
2 tablespoons filtered water or alternative milk (I used almond milk)
1 (14 ounce) can of unsweetened full-fat coconut milk
1 pound pork breakfast sausage (or make your own with 1 lb of ground meat, I used beef & about 1 tbsp of my pre-mixed breakfast sausage seasoning)
1-2 tablespoons coconut flour
Salt and pepper, to taste
2. In a food processor or stand up mixer, mix together the almond flour, arrowroot, salt, baking powder, and nutritional yeast (if using).
3. Add the cold coconut oil and process.
4. Add the egg and water/alternative milk to the processor/mixer and process briefly, don't over mix.
5. Drop the batter onto the baking sheet in 6 balls, pressing them down so they’re flat on top, and about 2-inches wide.
6. Bake 14-18 minutes, until a bit golden (they don't really brown).
7. While the biscuits are baking, add the breakfast sausage to the pan over medium heat and and cook until no longer pink.
8. Once the meat is cooked through, remove with a slotted spoon and place in a bowl.
9. Leave the rendered fat in the pan and add the coconut flour to the hot pan teaspoon by teaspoon while constantly whisking.
10. Once you get a thickened mixture, add the coconut milk to the pan, whisk, then add the parsley, garlic powder, sage, smoked paprika and salt and pepper. Mix well & add more coconut flour if the sauce is still too runny for your liking.
11. Once the flavors meld, add the breakfast sausage back in. Taste and salt and pepper as needed.
12. Pour on top of the warm biscuits.