Here we have my absolute favorite paleo bread product recipe: Paleo Biscuits and Gravy, for when you want to be grain-free and still indulge your need for comfort food. I leaned heavily on the Primal Food Blog with these, barely changing their “Primal Biscuit Recipe, Take 2” and using their paleo roux from their gravy, which I will also be discussing in an upcoming ode to gravy, a love story.
Paleo Biscuits and Gravy (Breads, Breakfast, Late-Night)
For Biscuits
- 2 1/2 cups of almond flour
- 1/4 cup of arrowroot powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp baking powder
- 4 tbsp of grass-fed butter
- 1 tbsp of coconut sugar
- 1/4 cup of sour cream
- 2 large eggs
- Preheat your oven to 350 degrees. Line your cookie sheet with wax paper & grease or spray with cooking spray.
- In a medium bowl, combine almond flour, baking powder/soda, and sea salt. Set aside.
- In a small pan, over low heat, melt 4-tbsp of butter and coconut sugar. Remove from heat. Add the sour cream and whisk until combined. Whisk in the 2 eggs.
- Pour wet mixture into the dry ingredients and fold together. Do not stir, whisk, or beat.
- Drop 8-12 equal portions onto the cookie sheet, depending on number of servings desired. Press slightly with spoon into flat, thick shapes.
- Bake the biscuits at 350 for 20 minutes. If not serving with gravy, after ten minutes brush on top of the biscuits with an additional 2 tbsp of melted butter.
- Remove biscuits from oven and cool ten minutes before serving.
While the biscuits are cooking, make your gravy.
For Gravy
- 1 lb all natural breakfast sausage
- 1/4 cup bacon fat
- 1 tbsp almond flour
- 3 tbsp arrowroot
- 1/2 small onion, chopped
- 3 cups almond milk, original, unsweetened
- 1 cup chicken stock
- 1 tsp ground sage
- 1 tsp dried oregano
- 1 tsp dried parsley
- salt and pepper to taste
- Brown sausage over medium heat until cooked thoroughly. Remove from pan, pouring grease into a small measure. Fill measure to 1/4-cup, adding bacon fat, if necessary.
- Return fat to pan, add onion and saute two minutes. Add almond flour, arrowroot powder, and herbs, stirring until you have a good paste.
- Add almond milk and stock, and bring to a slow boil, whisking constantly. Add sausage back into the mixture and continue stirring until it is just shy of the desired thickness.
- Move to back burner and set on low, stirring occasionally, while biscuits cool.
For my nut-free friends, you can substitute sunflower seed meal for almond flour and coconut drink or, mmm, cream for almond milk. For my vegetarian friends, you can use olive or grape seed oil, some sort of vegetable crumble, and vegetable stock.
Some friends will note that I increased the butter and baking powder in the biscuit recipe. I felt this brought them closer to biscuit-goodness. They are still a work in progress.