Fluffy biscuits slathered in thick, creamy sausage gravy is never a bad way to start the day. Of course, this classic Southern breakfast isn’t exactly healthy—that’s where this Paleo-friendly recipe comes in. It’s just as comforting as the kind your granny used to make, without the refined flour or heavy cream.
Yield: 4 servings
Active Time: 15 minutes
Total Time: 2 hours
For the biscuits:
2 1/2 cups almond flour, plus extra for rolling dough
1/2 teaspoon salt
1/2 teaspoon baking soda
3 eggs, divided
1/4 cup lard or olive oil
1 tablespoon raw honey
3/4 tablespoon finely chopped rosemary leaves
For the gravy:
2 uncooked breakfast sausages
1 small or 1/2 medium onion, chopped
2 cloves garlic, minced
1 1/2 packed tablespoons chopped sage
Pinch sea salt
1 tablespoon freshly ground pepper
Dash ground or freshly grated nutmeg
3 tablespoons ghee
1 cup unsweetened almond milk
1 tablespoon arrowroot starch
Make the biscuits
Combine almond flour, salt, and baking soda in large bowl. Whisk to incorporate.
In a small bowl, whisk together 2 eggs, lard, honey, and rosemary. Mix wet ingredients into dry until thoroughly combined and dough comes together. Cover and place in refrigerator for at least 1 hour, or up to 3 days.
When ready to bake, preheat oven to 350 degrees and line baking sheet with parchment paper. Press or roll out dough to a 1-inch thickness, sprinkling the surface with extra flour to avoid sticking. Cut out circles with 3-inch cutter and place on prepared baking sheet. Whisk remaining egg in a small bowl and brush on top of biscuits. Bake in oven for 20 minutes or until golden brown.
Make the gravy
Heat skillet over medium heat. Break apart sausages and brown in pan. Add onions and sauté until translucent. Add garlic and sage and stir to combine. Season with salt, pepper, and nutmeg, then stir in ghee. Let cook 1 minute.
In a small bowl, whisk together almond milk and arrowroot starch. Pour over sausage mixture, stir, and let cook 5 minutes to thicken. Check for seasoning.
Cut the biscuits in half and ladle gravy over them to serve.
Photo credit: Paul Delmont
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