Southern Style Sausage Gravy & Biscuits

For every one recipe I find blog-worthy, there are ten behind it that aren’t. Take this week’s brownie bites for example. They pretty much blew up in the oven and turned into a gigantic mess. It wasn’t pretty. They tasted OK, but it certainly wasn’t a successful recipe by any means.

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Then you have delicious beauties like this sausage gravy and biscuits. I couldn’t have asked for it to come out better. The results were nothing short of amazing. Creamy, flavorful and so good everyone will want seconds. Or thirds. It is super rich, though, so it’s also possible that half a serving will do you in.

I thickened the gravy with a touch of xanthan gum. I debated not using it, but I don’t think that would have worked unless I made the recipe with solely heavy cream and no almond milk. If you want a real fat bomb, so to speak, this would work with only heavy cream. If you choose that route, you shouldn’t need the thickener, so long as you let the gravy simmer for about 15 minutes to get rid of the extra liquid.

I served the gravy over the top of my easy tender grain free biscuits.  I just free-formed the biscuit dough on my Silpat instead of doing it in a whoopie pie or muffin pan. They came out thinner but perfect for this dish: no need to slice in half.

Prepare this recipe for biscuits as your gravy cooks. Free form them on a lined sheet pan about three inches apart. 

Southern Style Sausage Gravy & Biscuits

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Makes about 12 servings @ 1g carb per serving.

Ingredients

  • 1 lb. raw sausage (I used a basic breakfast sausage, but you can use spicy or sage too)
  • 2 C almond milk (unflavored, unsweetened)
  • 1 1/2 C heavy whipping cream
  • 1/2 tsp. MSG-free seasoned salt
  • 3/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes (Optional. Leave out if you don’t want it to be spicy.)
  • 1/4 tsp. xanthan or guar gum
  • OPTIONAL: 1/2 C strong brewed coffee (for red-eye gravy)

Instructions

  1. In a large skillet, brown the sausage over medium heat into a ground beef-like consistency until no pink spots remain.
  2. Add in almond milk, cream, seasoned salt, pepper and red pepper flakes (and coffee, if you’re using it) and stir well. Keep heat at medium.
  3. Very carefully sprinkle the xanthan gum over the surface of the liquid. Do not clump it all in one place. Then stir it well.
  4. Reduce heat to medium-low and let the mixture simmer for 10-15 minutes until it’s very thick.
  5. Spoon over the top of warm biscuits. Enjoy!

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It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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