Biscuits and Gravy is easily one of my most missed foods since going Gluten Free/Paleo. Long ago, I bookmarked the recipe in Paleo Comfort Foods for Biscuits and Gravy, but I just hadn’t ever gotten around to making them. Somehow, I had got it in my head that it would be quite a process. Last week, Juli over at PaleOMG posted her version of Bs&Gs and it started up those cravings again.
Ultimately, I ended up using a couple of different recipes for inspiration and then doing my own thing. (Adding a bag of baby greens to the sausage gravy was a yummy addition, but feel free to leave it out if you aren’t as veggie loving as we are.)
Biscuits:
I used the biscuit recipe right out of Paleo Comfort foods (Basic Biscuits, p.108). I don’t feel comfortable sharing it, as the Paleo Comfort Foods folks haven’t share it on their website, but I found two websites that give the recipe here & here. These biscuits turned out nicely, but I am not finished searching for a good paleo biscuit recipe. There are a few others I would like to try:
- Elana’s Pantry – Biscuits
- Paleo Spirit – Coconut Flour Paleo Biscuits
- PaleOMG – Bacon and Chive Sweet Potato Biscuits
Gravy:
- 2 lbs ground pork (or a mix of beef and pork)
- 2 Tbsp Penzey’s Breakfast Sausage Seasoning
- 1 can coconut milk
- 1 Tbsp almond butter
- 1 tsp sage
- 1 tsp paprika
- bag of baby greens (optional)
- (chicken broth or more coconut milk to thin gravy, if needed)
- In a bowl, mix ground pork with Breakfast Sausage Seasoning.
- Saute seasoned meat in a skillet until completely cooked. Remove meat from pan, leaving as much of the drippings as possible.
- Add almond butter to drippings and mix with whisk.
- Add can of coconut milk, sage & paprika. Bring to medium heat, stirring constantly.
- Add ground pork & mixed greens to gravy. Stir until combined. Cook over low heat until gravy reaches the thickness you desire. (It shouldn’t take much.) Add more coconut milk or chicken broth to thin the gravy if needed.
Notes:
- Use any biscuit recipe you wish. Honestly, this stuff would be delicious on its own, over spaghetti squash or sweet potato hash. Go crazy!
- Penzey’s Breakfast Sausage Seasoning is the BOMB! Feel free to use your own, but I promise this stuff is amazing. I actually made this recipe with 1 lb ground pork and 1 lb ground beef. It is easier for me to find grass-fed beef than pastured pork, and this isn’t the first time that I have made “sausage” out of beef. The Penzey’s seasoning does all the work!
- Make a big batch. Double this recipe. The hubby and I were fighting over the leftovers the morning after.
- Also, the hubby and my little guy like hard boiled eggs over the top of their Bs&Gs. Luckily, I always have a few of those on hand for snacks.
Keeping It Real:
You know my picky eater? This is what her plate looked like:
Harper’s Plate
It only took me a few minutes to cook a few patties so that she could eat her sausage separately She also packed it in her lunch the next day. I hated gravy as a kid, too. She will soon enough learn the error in her ways! 
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