Biscuits and Gravy

Biscuits and gravy: the ultimate comfort food . . . one you thought you’d never have again!

The familiar dish of breakfast and holiday meals is recreated here with a delicious gravy that you can pour over piping hot biscuits. Because it contains no wheat or other unhealthy thickeners like cornstarch made with “junk” carbohydrates, there should be no blood sugar or insulin problems with this dish, nor joint pain, edema, acid reflux, mind “fog,” or dandruff—life is good without wheat!

While the gravy is also dairy-free for those with dairy intolerances, the biscuits are not, as there are cheese and butter in the biscuits, both of which are optional, e.g., leave out the cheese and replace butter with coconut or other oil.

Makes 10 biscuits

Gravy:
2 tablespoons extra-virgin olive oil
1 pound loose sausage meat
2½ cups beef broth
¼ cup coconut flour
½ cup coconut milk (canned variety)
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon sea salt
Dash ground black pepper

Biscuits:
1 cup shredded cheddar (or other) cheese
2 cups almond meal/flour
¼ cup coconut flour
¾ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
4 ounces butter, melted (or other oil, e.g., extra-light olive, coconut, walnut)

To make gravy:
In large skillet, heat oil over medium heat. Sauté sausage, breaking up as it browns. Cook until thoroughly cooked and no longer pink.

Turn heat up to medium to high and pour in beef broth. Heat just short of boiling, then turn down to low heat. Stir in coconut flour, little by little, over 3-5 minutes; stop adding when gravy obtains desired thickness. Pour in coconut milk and stir in well. Add onion powder, garlic powder, salt, and pepper and simmer over low heat for 5 minutes. Add additional salt and pepper to taste. Remove from heat and set aside.

To make biscuits:
Preheat oven to 325° F.

In food chopper or processor, pulse shredded cheese to finer, granular consistency.

Pour cheese into large bowl, then add almond meal, coconut flour, baking soda, and salt and mix thoroughly. Add the eggs and butter or oil and mix thoroughly to yield thick dough.

Spoon out dough into 10 or so ¾-inch thick mounds onto a parchment paper-lined baking pan. Bake for 20 minutes or until lightly browned and toothpick withdraws dry.

Ladle gravy onto biscuits just before serving.



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5 Responses to Biscuits and Gravy

  1. Dr. H says:

    Thank you for sharing. Recipe will be helpful.
    Being a cancer survivor, the veg and grains had put extra inches to my waist and early morning spike in BP, though blood glucose is still normal. Sadly, I’ve bought into the low protein and low fat diet for reducing cancer risk. Though it worked for the first 6 surviving years, but lately I am beginning to think that my high BP will put me to sleep for good at night. The peak BP is usually at 3am.

    So I’ve already started ketogenic diet for last 7days, and already lost 4 inches from the waist. Your guidance will be helpful for me to maintain this low-carb way of eating. May God bless you for your work.

  2. Zaggora Girl says:

    This looks delicious! We’ll definitely going to try this out!

  3. Conan says:

    Dear Dr. Davis,

    I have read (Dr. Dayspring) that the most important item a person look at for risk of CV disease is APO-B. Also, is it true if someone has a low triglyceride ie; 50-70 that it can be assumed that their APO-B is in the safe zone as well. Your thoughts on this really matter to me.

    Best Regards

  4. kate says:

    I will be trying this for sure. Who says that healthy food can’t look great and taste good at the same time!

  5. I can’t believe that is a healthy food. It look pretty. I need to try the recipe.

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