How To Make Sausage Gravy And Biscuit Bake


Sausage gravy and biscuits are a southern breakfast favorite. Light, fluffy, biscuits topped with a creamy yet spicy gravy. This stick-to-your-ribs meal will keep you full for hours. Unfortunately, traditional biscuits are not on the keto menu but this recipe includes a great low-carb biscuit topping that really mimics the original. It also comes in casserole form making it a great option for a holiday brunch or special get-together.

This recipe makes 6 servings of sausage gravy and biscuit bake in an 8 x 8 casserole dish. It can easily be doubled into a 9 x 13 pan if you’re feeding a crowd (or just want lots of leftovers for breakfast during the week.) The biscuit portion of the recipe below is also very versatile. I often drop the dough on a sheet pan to make individual biscuits for breakfast sandwiches, or to top with butter and sugar-free jam. They freeze very well too!

Yields 6 servings of Keto Sausage Gravy and Biscuit Bake

How To Make Sausage Gravy And Biscuit Bake

The Preparation


1 cup almond flour

1 teaspoon baking powder

½ teaspoon xanthan gum

2 tablespoons frozen butter

2 large egg whites

Sausage gravy:

12 ounces ground pork breakfast sausage

1 teaspoon xanthan gum

1 ½ cups chicken broth

½ teaspoon onion powder

1 teaspoon black pepper

¼ teaspoon salt, to taste

½ cup half and half

The Execution

1. In a large bowl whisk together the almond flour, baking powder, and ½ teaspoon xanthan gum.

2. Grate the frozen (or very cold) butter. Mix into the flour mixture with a fork until it resembles coarse crumbs. Set aside.

3. In a separate medium-size bowl beat the egg whites to stiff peaks.

4. Gently fold the egg whites into the flour mixture with a rubber spatula until just combined.

5. Chill the biscuit mixture in the refrigerator while making the gravy.

6. In a large skillet brown the sausage over medium heat.

7. Remove the sausage to a paper towel-lined plate to drain the excess grease, reserving about a tablespoon of fat in the skillet.

8. Turn the heat to medium-low and sprinkle 1 teaspoon of xanthan gum into the grease, whisking constantly.

9. Cook the xanthan gum for about a minute until lightly browned.

10. Whisk in the chicken stock, onion powder and black pepper. Bring to a simmer and allow the gravy to thicken about 5 minutes. Taste at this time and add salt if needed.

11. Whisk in the half and half and continue to simmer until the gravy is thick and creamy, about another 3 minutes.

12. Stir the cooked sausage into the gravy and remove from the heat.

13. Preheat the oven to 375°F degrees. Pour the sausage gravy into an 8×8 casserole dish.  Drop the biscuit mixture on top of the gravy in small spoonfuls, distributing as evenly as possible. The mixture will be thick.

14. Bake for 18-20 minutes until hot, bubbly, and the biscuits are baked and browned.

This makes a total of 6 servings of Sausage Gravy and Biscuit Bake. Each serving comes out to be 374.67 Calories, 33.21g Fats, 4.75g Net Carbs, and 14.48g Protein.


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