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.
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.