Buttery Biscuits & Gravy

Yes, you read that right, BUTTERY BISCUITS & GRAVY! I lived in Florida for over 10 years and I had never heard of this amazing breakfast until then. It’s so dang good and I had a hanker’n for it so had to find a way to make it clean and gluten-free. The quickest way to make this recipe is to get everything out and measured. This recipe flows like water when you’re all set up. I like to make drop biscuits that are fluffy and light. They’re a little sticky to work with but come out perfect. A little potato flour on the hands and forming the right size biscuit out of this sticky dough was worth every bite of the work. I served them up for breakfast one morning with my son and granddaughters and what an applause I received. Even Lutz ate some! Hope you enjoy this as much as we did.

Buttery Biscuits & Gravy
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Servings Prep Time
4-6 servings 20 minutes
Cook Time
10-12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
10-12 minutes
Buttery Biscuits & Gravy
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4-6 servings 20 minutes
Cook Time
10-12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
10-12 minutes
Ingredients
Buttery Biscuits
  • 1 3/4 cups almond flour not meal.
  • 1/2 cups casava flour
  • 1/2 cups tapioca flour or potato flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp xanthan gum or phylum
  • 1/2 tsp himalayan salt
  • 1/2 cup ghee or organic butter
  • 1/4-2/3 cup almond milk NOT coconut milk
  • 1/2 tsp apple cider vinegar
  • 2 eggs
  • 1 tsp honey
Gravy
  • 1 lbs Range free pork sausage or turkey sausage or Italian sausage
  • 1 chopped garlic
  • 1/2 onion chopped
  • 1/2 tsp red pepper flakes optional
  • 1-2 Tbsp himalayan salt
  • 1/2 Tbsp fresh ground pepper
  • 2 cups almond milk reserve 2/3 cup for roux
  • 1/4 cups potato flour for thickening
  • 3 Tbsp gluten free hot sauce
Servings: servings
Units:
Instructions
Buttery Biscuits
  1. Get all your ingredients out. Your'll need the following cooking supplies. Turn oven to 375 degrees.
  2. Mix the almond flour, cassava flour, tapioca flour, baking soda, xanthan gum and salt in a medium bowl with a fork. Cut in the ghee or butter using a fork or your hands. Don't mess with it too much. You want chunks of ghee left whole. It should be the size of lima beans with flour mixture lose around the chunks and at the bottom of the bowl.
  3. In a medium bowl place 2/3 cups of almond milk and add the 1/2 teaspoon of apple cider vinegar. Let it sit for 5 minutes while you do the next step. This step makes legal "buttermilk"! Good to know right?
  4. Beat your eggs and honey together and add to the almond "buttermilk" bowl and mix with the fork so it's all incorporated.
  5. Pour the "buttermilk" mixture over the flour and butter mixture slowly. You'll know when you've added enough "buttermilk" mixture when the dough is somewhat sticky and you can handle it with potato flour-covered hands.
  6. Flour your hands and use a tablespoon to scoop a portion into your hands. Form it into 2 inch high and 2 inch round biscuits. Yes, form them with your hands and drop them into the greased baking dish. Re-coat your hands if they get sticky. More almond "buttermilk" can be added if the mixture is too dry. (The picture appears to be stiffer dough but that's the potato flour covering the sticky dough).
  7. Bake in the preheated oven for 15-20 minutes or until golden brown. The baking depends on how thick you make your biscuits. You can always use less "buttermilk" mixture and roll them out but first, try them this way...I promise they're YUMMY!
Gravy
  1. Crumble the sausage into a large frying pan and make sure it is cooked thoroughly on medium heat. If you use organic/grass fed sausage you might have to add ghee since Bio usually has less fat. Use about 1 Tbsp to start. You'll need some sausage grease for the roux so make sure you have 2-3 tablespoons of original grease or added ghee in the pan.
  2. Add the garlic, red peppers, and chopped onion and continue to sauté for 5 minutes or until the onion is done. Add salt and pepper. Use a large spoon and place 3 Tbsp of the grease from the cooked sausage in a cup. We will use this to make a roux to thicken the gravy later.
  3. Take 1/3 cup of the almond milk and place it in the cup with the grease from the sausage (this is to make the roux...below). Pour the remaining 1 2/3 cup of almond milk over the cooked sausage and simmer on low.
  4. Make the roux: Mix 2 Tbsp of potato/tapioca flour in the cup with the grease and the 1/3 cup of almond milk. Stir until it is completely smooth. It will look like thick glue...No lumps, please!
  5. Turn the heat under the sausage mixture to medium. Using a whisk, slowly add the roux from the cup until you reach the right consistency. The sausage gets caught in the whisk from time to time but no worries. Tap it out after you have thickened the gravy to your liking.
  6. Add the hot sauce and give it a stir. Don't forget to give it a taste. It might need another dash of salt and pepper or more hot sauce ;)). There won't be a drop left...trust me.
  7. Now make a batch of scrambled eggs for the crew! Are you hungry yet? DING...I heard your timer and your biscuits are ready and so is your gravy!
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