This recipe for biscuits and gravy is incredibly delicious and simple to make!
INGREDIENTS
For the Sausage Gravy:
- 1 lb breakfast sausage
- 2 oz cream cheese
- 1/2 cup heavy cream
- 1/4 cup broth
- Salt and pepper to taste
For the Biscuits:
- 1 1/2 cups almond flour
- 2 tsp baking powder
- 2 tbsp cold butter
- 3 egg whites
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
INSTRUCTIONS
Sausage Gravy:
- In a medium saucepan over medium heat, cook the sausage until browned. Set aside.
- In the same pan, add cream cheese and heavy cream, whisking continuously as the mixture heats up (about 5 minutes).
- Return the cooked sausage to the pan and stir for another 2-3 minutes until the gravy thickens.
- If needed, add broth to adjust consistency.
Biscuits:
- Preheat the oven to 400°F and grease or line a muffin pan.
- In a medium bowl, mix almond flour, baking powder, salt, garlic powder, and chili powder.
- Cut in the cold butter using two knives or a pastry cutter until the mixture becomes crumbly.
- In a separate bowl, whisk the egg whites until fluffy—this step helps create light, airy biscuits.
- Gently fold the whisked egg whites into the flour mixture.
- Use a cookie scoop to divide the dough into 8 muffin slots.
- Bake for 10-15 minutes or until the tops turn golden brown.
NOTES
- If the gravy isn’t thick enough, mix 1/2 tsp xanthan gum with 1 tbsp warm water before stirring it into the gravy.
- Nutritional information is based on a serving of 1/2 cup of sausage gravy and 2 biscuits.
