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88% would make again

Lower-Carb Biscuits And Gravy

Crystal Hatch
Tasty Team

Ingredients

for 6 servings

Biscuits

  • 2 cups almond flour (190 g)
  • 1 tablespoon baking powder
  • salt
  • ½ cup plain greek yogurt (140 g)
  • 2 large eggs
  • 2 tablespoons honey

Gravy

  • oil, of choice, for cooking
  • 1 lb lean sausage (455 g), or ground turkey
  • ¼ cup almond flour (25 g)
  • ¼ teaspoon cayenne
  • ¼ teaspoon paprika
  • ½ tablespoon fresh rosemary, chopped
  • ½ tablespoon fresh sage, chopped
  • salt, to taste
  • pepper, to taste
  • 2 cups milk (480 mL), of choice

Nutrition Info

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    Calories 579
    Fat 40g
    Carbs 28g
    Fiber 7g
    Sugar 17g
    Protein 30g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Make the biscuits: In a medium bowl, add the almond flour, baking powder, and salt. Whisk to combine.
  3. In a separate large bowl, add the Greek yogurt, eggs, and honey. Whisk to combine.
  4. Sift the dry ingredients through a fine-mesh sieve into the wet ingredients. Mix to combine until fluffy. Do not overmix.
  5. Using a large ice cream scoop or a large spoon, scoop dough onto the lined baking sheet, spacing evenly. You should have about 6 biscuits. (If the oven is not ready, keep biscuits in the refrigerator so that they do not spread out and flatten.)
  6. Bake for 15-20 minutes, or until golden brown.
  7. Make the gravy: Drizzle a bit of oil in a large skillet over medium-high heat, then add the sausage and cook 7-10 minutes, or until browned.
  8. Reduce the heat to medium-low and add ¼ cup (25 g) of almond flour, the cayenne, paprika, rosemary, sage, salt, and pepper. Stir to combine, then add the milk.
  9. Simmer the gravy until it reaches your desired consistency, stirring occasionally. You can add up to ¼ cup (25 g) more almond flour for a thicker, heartier gravy.
  10. Serve the gravy hot, poured over a warm biscuit.
  11. Enjoy!

Need easy dinner ideas?

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Need easy dinner ideas?

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