What’s breakfast in the South without gravy and biscuits? For countless others and I, this decadent breakfast mainstay, you can’t eat just one, served alongside the usual suspects, over time, meant feeling bloated and lethargic the rest of day from all the gluten in the all-purpose flour, not to mention the inevitable weight gain.
This recipe, made with almond flour, tapioca flour and almond milk, makes for a dense and delicious biscuit that, when paired with local honey or dairy-free sausage gravy or topped with clarified butter, will satisfy the biscuit lover in all y’all.
What you’ll need:
• 2 ½ cups blanched almond flour, plus 1 cup for dusting dough.
• ½ teaspoon salt.
• ½ teaspoon baking soda.
• ¼ cup coconut oil.
• 2 large eggs.
For the dough:
• Dry ingredients: In a medium bowl, combine almond flour, salt and baking soda.
• Wet ingredients: In a large bowl, blend together coconut oil and eggs.
Stir dry ingredients into wet until a dough forms. Roll out the dough between two pieces of parchment paper to ¾-inch thickness. Dust the dough with extra almond flour if it is sticky. Cut the dough into biscuits using a glass or form by hand dusted in almond flour. Use a dusted metal baking spatula to transfer the biscuits to a parchment paper-lined baking sheet. Bake at 350 degrees for 15 minutes, until the biscuits are browned on the bottom edges.
Even sausage has sugar in it, so to avoid the added calories, I make my own with this recipe.
For the sausage:
• 1 pound ground pork.
• 1 teaspoon dried sage.
• 1 teaspoon fennel seed.
• 1/8 tsp. black pepper.
For the gravy:
• 1 tablespoon almond flour.
• 2 tablespoons tapioca flour.
• 2 ½-3 cups chilled almond milk, unsweet.
In a skillet on medium heat, cook the sausage until browned and remove. Using the fat from the sausage, add in both flours and stir continually to prevent lumps while adding the almond milk. The colder the almond milk, the less chance for lumps.
Reduce the heat and let thicken. Add back in sausage or use to top each biscuit. Chop crispy sugar-free bacon for a different topping or add rosemary or black pepper to the top of the dough before baking for a more savory biscuit.
Cooking since he could pull a chair up to the stove at 5 years old, Joey Morasse, of Lebanon, is the owner and operator of JoJo’s Barbecue and Catering. He is also a personal chef and offers in-home cooking classes. Email him at [email protected].