Buttery Biscuits & Gravy
Servings Prep Time
4-6servings 20minutes
Cook Time
Servings Prep Time
4-6servings 20minutes
Cook Time
Buttery Biscuits
  • 1 3/4cups almond flournot meal.
  • 1/2cups casava flour
  • 1/2cups tapioca flouror potato flour
  • 1 1/2tsp baking powder
  • 1/2tsp xanthan gumor phylum
  • 1/2tsp himalayan salt
  • 1/2cup gheeor organic butter
  • 1/4-2/3cup almond milkNOT coconut milk
  • 1/2tsp apple cider vinegar
  • 2 eggs
  • 1tsp honey
  • 1lbs Range free pork sausageor turkey sausage or Italian sausage
  • 1 chopped garlic
  • 1/2 onionchopped
  • 1/2tsp red pepper flakesoptional
  • 1-2Tbsp himalayan salt
  • 1/2Tbsp fresh ground pepper
  • 2 cups almond milkreserve 2/3 cup for roux
  • 1/4cups potato flourfor thickening
  • 3Tbsp gluten free hot sauce
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!
  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!