Sure, this recipe probably wouldn’t pass muster with Paula Deen, but I’m okay with that. The good news is that this recipe uses coconut milk instead of cow’s milk. Coconut is pretty awesome and somewhat unique (compared to other fat sources) in that it is comprised mostly of medium-chain triglycerides. Go and Google MCTs and coconut if you’re itching for more information.
Biscuits and gravy is pretty much a Southern staple, and you’re incredibly likely to find this recipe on most restaurant menus. While our version is not the kind of meal you want for every breakfast, it’s a good alternative to the everyday habit of eggs.
1 pound (450 g) ground pork or turkey sausage
1 tablespoon almond flour
1 tablespoon arrowroot powder
1 can coconut milk
2 teaspoons sage
1 teaspoon paprika
½ cup (125 mL) chicken stock (if needed)
Basic Biscuits (recipe here)
- Sauté sausage in large skillet until completely cooked. Remove sausage from pan, saving about 2 tablespoons of the drippings from the sausage. Keep these drippings in the pan.
- Add the almond flour and arrowroot powder to the skillet, and whisk with the sausage fat over medium-low heat, until a paste is formed, working to scrape up some of the sausage drippings.
- Pour in about ¼ of the coconut milk, the sage, and paprika at this point, and bring to medium heat, stirring often and scraping up the browned sausage bits.
- Add remaining coconut milk, stirring as you go, and bring to light simmer. Add sausage back in, and simmer until gravy reaches desired thickness
- If gravy becomes too thick, thin out with some of the chicken stock.
- Pour over biscuits sliced in half and serve.
Variations—Nobody says you have to serve this gravy over biscuits. We love pouring it over scrambled eggs or steak. Play around with what you like it on.