Makes 6 biscuits and lots of gravy
For the Biscuits
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 Tbsp. cold grass-fed butter (coconut oil is fine)
- 6 egg whites
- 1 tsp coconut oil
- Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and lightly brush with coconut oil to prevent sticking.
- Put all dry ingredients into a food processor with butter (or oil) and pulse until butter is the size of peas–the mixture will still be dry.
- Using a hand mixer, whisk egg whites in a large bowl until frothy, NOT soft peaks.
- Add flour mixture to egg whites and gently fold until just combined.
- Using an ice cream scoop, make 6 biscuits (they’ll be smaller than a regular biscuit). You might have to flatten the tops with your fingers.
- Bake for about 15 minutes or until golden brown on top.
For the Gravy
- 8-10 oz. country style pork sausage
- 2 Tbsp. arrowroot powder
- 1 can coconut milk, shaken
- 1/4 tsp fennel seeds
- 1 tsp dried, rubbed sage
- 1/2 tsp pepper
- 1/4 tsp salt (or more to taste)
- In a large nonstick skillet, brown sausage over medium high heat. Once it’s cooked through, remove sausage from pan with a slotted spoon and save for later, leaving the fat and any brown bits in the pan.
- Turn heat down to medium and add arrowroot powder. Immediately begin whisking arrowroot powder with the fat and continue to whisk for about a minute to prevent burning. The mixture will become very thick. You’re making roux (pronounced “roo”), good for you!
- Add coconut milk, about 1/3 can at a time, whisking milk entirely into arrowroot and fat mixture until entirely incorporated. The mixture will loosen up and then tighten up, but by the time you add all the milk, it will definitely be gravy!
- Add fennel, sage, pepper, and salt. Taste and adjust seasonings, then add sausage back into the gravy to warm it through before topping biscuits.