Low Carb Biscuits & Gravy

You won’t believe these low carb biscuits & sausage gravy are low-carb (no flour, sugar, gluten, or eggs)! They taste like and resemble typical baking powder biscuits very closely!

INGREDIENTS

Biscuit mix

2 1/4 cups low carb baking mix by Maria Emmerich
1/3 cup very cold butter
1/4 tsp baking soda
2/3 cup half & half or diluted whipping cream **
3-4 tablespoons oat fiber
(NOT oat flour – get @ Amazon or Netrition)

Preheat the oven to 450ºF.

In a large mixing bowl, Combine the low carb baking mix with the baking soda.

Cut in cold butter with a pastry cutter or two sharp knives (short-blade slicing knives or steak knives work fine), then add milk/cream (I diluted some whipping cream with half water) and mix all together to form soft dough. It will be a little wet, so sprinkle on the oat fiber as needed, and turn it around in the bowl to get it less sticky until you have a dough that will stay together without sticking all over your fingers.

Turn the ball of dough out onto a board or counter top sprinkled with oat fiber. No kneading necessary, just turn it around a couple of times in the oat fiber to get it a little dusty.

Place a sheet of parchment over the top and flatten with hands or rolling pin to about 1/2″ thick. Cut with a 2 to 2.5″ cookie cutter, glass, or mason jar lid.

Place each biscuit onto a parchment-lined baking sheet. Bake 8 to 10 minutes or until golden brown.

Once cooled, they can be stored in plastic bags or an airtight container for up to a week (I did not refrigerate).

Makes 10-12 biscuits.

** it need not be heavy or “double” cream, just cream – I used half water and half cream

Sausage Gravy

1 lb bulk pork sausage
1/2 teaspoon rubbed sage
1/4 to 1/2 teaspoon xanthan gum
OR
1/4 teaspoon glucomannan powder
1 1/2 cups half & half or diluted cream mixed with 1/2 cup brewed coffee (optional, can use water instead of coffee)
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Mix together the cream and coffee (or water) and set aside.

2. Brown sausage until cooked through, add sage, salt, and pepper to taste.

3. Sprinkle xanthan gum over the hot sausage and stir well on medium-low heat. If using the glucomannan powder, skip to step 4 & 5.

4. Pour the cream and coffee over all (about half, to start), and cook on low heat until mixture thickens. Taste for salt pepper, and add as needed, then add in additional cream mixture and continue to cook until desired consistency.

5. If using the glucomannan powder: Remove the gravy from the heat, finely and evenly dust the glucomannon powder over the surface of the gravy, let the gravy sit for a moment or two, then whisk well before serving, to thicken.

6. Serve the low carb biscuits with sausage gravy by pouring 1/4 cup of the gravy over a biscuit.

Note: Xanthan gum and glucomannan take longer to thicken than flour. It’s better to add it in a very fine dusting over the surface of the finished/hot dish and then whisk evenly, than to try to make a slurry with it in liquids, which just creates gummy lumps.  

Makes 6 servings (165 g ea) or roughly 5 cups.

NOTES:

To make this dairy-free, you can substitute coconut milk for the milk or cream, and exchange butter for coconut oil or lard.

To make this nut-free, just swap out the coconut flour for the almond flour called for in Maria’s recipe. Here is a conversion chart: 

There’s no direct formula for substitution of coconut flour for almond flour in recipes. but 1/4 cup of coconut flour is typically considered as the equivalent to 1 cup of almond flour. Extra eggs, water, milk, oil, or other wet ingredients (as called for in your recipe) may need to be doubled if using coconut flour, since coconut flour is much more absorbent than almond flour.

There are SO many more breakfast recipes in my ebook, Diabetic to Ketogenic: Reclaim Your Health With Real Food