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I’m approaching the end of my nursing career (for right now at least), and being hungry all of the time because of the extra caloric requirement is NO JOKE.  I haven’t dropped a feeding until now. My body has been a machine since the day this kid was born. I have to drink a certain amount of water and eat a certain amount of calories every to maintain my supply. Just eating plain oatmeal or bulletproofing in the morning doesn’t do it for me anymore; I need a lot more nutrient dense foods to keep me going. That brings me to this recipe: Gf Paleo Biscuits and Gravy. Now that we don’t live in Denver anymore, where Just Be Kitchen is a few minutes away, I’ve had to recreate this recipe at home. Btw Chicago, get more restaurants with clean and trustworthy ingredients so I can exit my kitchen more frequently.

Recipe Author: Aimee Wilson | One Full Plate
US Wellness Shopping List: Pork Breakfast Sausage

Gluten-Free, Paleo Biscuits & Gravy From Aimee Wilson | One Full Plate

INGREDIENTS FOR THE BISCUITS:

  • 1 cup of coconut or goat milk (I prefer goat even though it’s not Paleo)
  • 1 drop of ACV (Apple Cider Vinegar)
  • 1.5-2 cups of Cassava Flour (I like Otto’s or Thrive Market’s)
  • 1 tsp of sea salt
  • A sprinkle of Black pepper (depending on your preference)
  • 1/2 cup of chilled coconut oil (hard enough to resemble butter)
  • 4 tsps of baking powder
  • A few sprigs of Thyme if handy or two shakes of dried thyme flakes

INGREDIENTS FOR THE GRAVY:

  • 1 thawed package of pork breakfast sausage (I love US Wellness Meats version)
  • 2 cups of coconut or goat milk
  • 4 tbsps of tapioca or arrowroot flour
  • 4 tbsps of coconut flour
  • 1 tbsp of chopped sage
  • 1 spring of rosemary if handy or half of a shake of dried rosemary
  • 2 tbsps of diced fresh fennel
  • sea salt and pepper to taste

INSTRUCTIONS FOR GLUTEN FREE, PALEO BISCUITS & GRAVY

  1. Preheat oven to 425 F
  2. For the Biscuits: In a large mixing bowl, combine the cassava flour, baking powder, thyme, pepper, and salt
  3. Cut in the chilled coconut oil by the tablespoon
  4. Create a tunnel or hole in the middle of the mixture and add the milk and ACV
  5. Knead until well combined until dough is formed
  6. Form dough into a long roll and using a thin knife, cut into 1 inch disk slices
  7. Place slices onto parchment paper or tin foil and bake for 15 minutes or until edges are golden brown
  8. While biscuits bake, prepare the gravy; Grab a large sauté pan and place it over medium heat
  9. Break up the sausage into little pieces and cook until cooked through; remove the sausage onto a plate BUT keep the liquid fat in the pan
  10. If there’s not enough grease, add in a slab of coconut oil (enough to look like 5 tbsps), fennel, sage, rosemary and cook for 1 minute.
  11. Dump in the tapioca/arrowroot flour + coconut flour and whisk until it looks combined
  12. Add in the coconut milk slowly while whisking and then add back in the sausage pieces
  13. Reduce the heat and let simmer for about five minute so or until the gravy is thick; add any salt and pepper if needed
  14. During these five minutes, take out the biscuits and let slightly cool
  15. Once gravy is thickened, place two (or however many you want) biscuits on a plate and pour your gravy on top or on the side
  16. Enjoy!

See Aimee’s original post here!

aimee wilson

About The Author:

Aimee Wilson is a food, travel, and lifestyle blogger at OneFullPlate.com. Her focus is on simple, delicious, recipes with clean, healthy ingredients.

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