Biscuits and Gravy

Biscuits and gravy: the ultimate comfort food . . . one you thought you’d never have again!

The familiar dish of breakfast and holiday meals is recreated here with a delicious gravy that you can pour over piping hot biscuits. Because it contains no wheat or other unhealthy thickeners like cornstarch made with “junk” carbohydrates, there should be no blood sugar or insulin problems with this dish, nor joint pain, edema, acid reflux, mind “fog,” or dandruff—life is good without wheat!

While the gravy is also dairy-free for those with dairy intolerances, the biscuits are not, as there are cheese and butter in the biscuits, both of which are optional, e.g., leave out the cheese and replace butter with coconut or other oil.

Makes 10 biscuits

2 tablespoons extra-virgin olive oil
1 pound loose sausage meat
2½ cups beef broth
¼ cup coconut flour
½ cup coconut milk (canned variety)
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon sea salt
Dash ground black pepper

1 cup shredded cheddar (or other) cheese
2 cups almond meal/flour
¼ cup coconut flour
¾ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
4 ounces butter, melted (or other oil, e.g., extra-light olive, coconut, walnut)

To make gravy:
In large skillet, heat oil over medium heat. Sauté sausage, breaking up as it browns. Cook until thoroughly cooked and no longer pink.

Turn heat up to medium to high and pour in beef broth. Heat just short of boiling, then turn down to low heat. Stir in coconut flour, little by little, over 3-5 minutes; stop adding when gravy obtains desired thickness. Pour in coconut milk and stir in well. Add onion powder, garlic powder, salt, and pepper and simmer over low heat for 5 minutes. Add additional salt and pepper to taste. Remove from heat and set aside.

To make biscuits:
Preheat oven to 325° F.

In food chopper or processor, pulse shredded cheese to finer, granular consistency.

Pour cheese into large bowl, then add almond meal, coconut flour, baking soda, and salt and mix thoroughly. Add the eggs and butter or oil and mix thoroughly to yield thick dough.

Spoon out dough into 10 or so ¾-inch thick mounds onto a parchment paper-lined baking pan. Bake for 20 minutes or until lightly browned and toothpick withdraws dry.

Ladle gravy onto biscuits just before serving.

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Comments & Feedback...

  1. Charla Eastwood

    Is this just a coincidence or a Google event? I was just searching for a gluten-free recipe for biscuits and gravy and when I went back to facebook…here it is!!!!!

    A Christmas brunch favorite in our home, biscuits and gravy is the only thing I could possibly think of made of wheat that I might miss. I was planning ahead so I wouldn’t have a Christmas gut disaster! LOL

    I’ve been keeping my diet really clean and I was even willing to eat some cornstarch and junk flours once per year…as long as there was no wheat or gluten. This is awesome! Thanks!

  2. Nancy

    To make a white sausage gravy like we have in the South, leave out the beef broth and coconut milk and use only unsweetened almond milk and put your cooked sausage in at the last. That way it doesn’t turn brown . Another way is to make a roux with grass fed butter and a little of your coconut flour- keep it light colored- then add the unsweetened almond milk and cooked sausage and sea salt and black pepper. This mimics the South’s sausage gravy exactly if you’d like. :)

    • Nancy!

      Thank you! Thank you! This exactly the recipe I’ve been looking for! Love white gravy! And am missing my chicken and okra gumbo due to not knowing how to make a roux without wheat!

      You are a Godsend this morning!


  3. Sue Wilkinson

    But what about the sausage? I can’t find sausages without wheat in them. We even have our own sausage maker but my Husband made a batch for me when I was first told to avoid wheat and he put a corn crumb in (which I don’t like). Sausages need something in them. What’s the primal recipe?

    This full recipe sounds good.

    • Dr. Davis

      Sausage without wheat is becoming increasingly easy to find, Sue.

      I don’t believe that you should have any problem finding some.

    • Misha

      Sue, There is a company called Jones Dairy Farm that offers GF Sausage. It’s certified if that matters, lol. We live in Germany and not speaking German makes allergy free shopping hard. I was thrilled to find Jones brand at our On Base Grocery store. I hope that helps.

      • Kim

        I just whipped up a batch of breakfast sausage a couple hours ago. It’s sitting in the fridge over night to get all the flavors blended and delicious. Here is the recipe that I found on the web and have adapted. BTW, you don’t need a binder or starch to make sausage. I don’t put this in casings, just make it bulk and form patties for breakfast, so this will work for gravy, too.
        Homemade Breakfast Sausage
        1 lb ground pork
        1-1/2 t poultry seasoning (or 1 t sage, plus 1/8 t marjoram or rosemary or thyme)
        1/2 T brown sugar (I use stevia or a combo of stevia and a little maple syrup or honey) make this fit for your diet needs
        1/4 t cayenne or 1/16 t red pepper flakes (or more to taste)
        1 pinch nutmeg
        Put the pork in a medium mixing bowl. In a small bowl combine your dry seasonings (leaving out the liquid type sweetners if you are using them). Shake some of the seasoning over the pork and mix with your hands or a spoon to mix it in well, keep adding more seasoning until all of it is mixed in. Add your liquid sweetner and mix. Fry up in patties or make gravy recipe above. If you have time, let it sit overnight in the fridge – it gets even better.

        • Kim

          Oops, sorry guys, I forgot the salt and pepper!
          To the dry seasonings add:
          1 t sea salt
          1/2 t pepper
          Adjust these to your diet as well. I decreased the salt in half from the original recipe as I can’t have too much – some people will want more, others might omit it – your preference here.

  4. Barbara Williams

    I just cooked a beef roast in my slow cooker for tomorrow’s dinner and was wondering how to make a gravy with the liquid so now I’ll pour off a lot of the fat and do an adaptation minus the sausage.

    • Barbara Williams

      My gravy came out very well using the almond flour and the pan drippings, also added a little HWC; company will be here shortly and then we’ll see how it goes over. The onion powder and garlic powder gives it a nice kick!

      Woops just looked back at Dr’s recipe and see he used coconut; I used almond flour. Whatever, it tastes very good!

      • Mary D.

        I make gravy for my hubby using millet flour. I make a light roux with a little fat (bacon fat, butter, coconut oil, whatever I think will taste best with what the gravy will be used for) and millet flour, then add broth, hot milk, or even coconut milk to it. Gives a light, nutty flavor and hubby says the sauce is silky and has a nice texture. [I don’t eat gravy, but he likes it & can use the extra calories as he burns them off running every day.]

    • Patti Evans

      I’m willing to bet those using the coconut milk and such are doing so because they can’t have dairy. My son is in the same boat! Everything I make has to be gluten free AND dairy free! If you do not have any dairy issues, then it’s perfectly fine to use “regular” milk.

  5. I am still having so much trouble with cravings….so so much trouble with cravings…….what can I do? I keep relapsing due to basically almost going in to a walking blackout and eating wheat…….I have a lot of will power and I am finding this sooooo difficult.

    • Kim

      Early in this process I had the same problem and a friend told me that when she hears someone say they are having trouble with cravings the first question that comes to mind is: Are they taking in enough fat? We often don’t realize just how much fat we have deprived ourselves of over the years with the high fiber/ low fat hype. Most of us, especially if we are over weight, are almost phobic about fat – even good fats, and are still subconsciously avoiding them.

      So, I started carrying fats around with me for when the “mood” hit and I was craving sweets, starches, etc. It worked! A small bag of your favorite nuts (raw uncooked type, or bake them yourself so you’re not getting the starches the manufacturers put on them). I also had a small container I put coconut oil into and I would eat it by the spoonful. Sounded pretty weird when I first heard it – but it worked and I have grown to really like the taste. Almond butter by the teaspoon, or another favorite nut butter, or with a couple apple slices is a great snack. Even a couple squares of 70% or higher dark chocolate hit the spot when I was starting out.

      I make a coconut milk smoothie for the afternoon that I sip on: 1 C Coconut Milk, a handful of frozen berries, water to blend until it’s the consistency I like, a couple pinches of cinnamon is nice, and if your berries are on the sour side a little stevia or truvia, etc. to sweeten.

      Hope that helps!

      • Terry Duncan

        Kim is right on – I have always been a muncher — until I started eating the WB WoE and I used nuts/cheese to stop my cravings in the beginning— adding fats have helped to overcome the cravings — I have head munchies — because I am no longer hungry — so I will use the nuts or cheese or a cup of hot coffee – decaf in the afternoons with HWC and a big TBLS of coconut oil — very satisfying. I don’t have these issues too often anymore as I make sure to get good fats in early in the day…..EVOO on eggs/cheese….or on salads — big helps — never tried a spoonful of coconut oil…….great idea. Deborah if you have not gone to the Wheat Belly facebook page – there is a lot of great discussion and helpful hints – also Wheat Belly Recipe Central on facebook……….love this WoE!!

        • Roberta

          Hello! We are just starting on the WB Diet, and I’m reading all the comments. Can you please tell me what HWC stands for? Thanks, can’t wait to try some of these recipes!

  6. Lindsey

    Quick, someone invent a “stuffing” (I think the Southerners say “dressing”) recipe. I’m vegetarian, gf, low carb… but until 2010 I was still using the preseasoned breadcrumbs in a bag. Last year I skipped it entirely. This year… is there a good sub?

    • Terry Duncan

      You can look at this blog under search – type recipes and also Wheat Belly Recipe Central on facebook has stuffing recipes.

    • Dr. Davis

      Yes, posted last week on this blog, Lindsey.

      However, you will need to leave out the sausage to suit your vegetarian lifestyle.

    • Dr. Davis

      Nothing, Lucy. But I wanted to help those with dairy intolerances have an alternative.

      Also, many people have weight loss stalled with dairy products, especially milk, due to the peculiar insulinotrophic property of the whey fraction of dairy protein, i.e., the provocation of insulin release by the pancreas. So it helps to have a non-dairy recipe to help avoid for those people, as well.

  7. Kathy

    I made the biscuits tonight. Yum! I like the addition of the cheese. Leftovers for breakfast! Can’t wait for your cookbook to come out. It’s on my Christmas list.

  8. thedrpete

    Not in the biscuits and gravy recipe, but in some recipes at the end of the book, e.g., apple walnut “bread” and banana-bueberry muffins, one ingredient listed is baking powder. Given that baking powder is but baking soda and corn starch, its inclusion has me scratching my head.

  9. I’ve never really heard of the biscuits and gravy thing…(maybe it’s not so much a Canadian thing?!), BUT I love biscuits and my house smells delicious right now. We’re going to have them with chili for supper tonight.

    I just tried one with a bit of butter melted on top. WOW! I can taste a hint of the coconut flour which is nice…

    If only almond flour wasn’t so expensive…

    Thanks for the deliciousness :)

    • Dr. Davis

      Great, Anne!

      You could always substitute another flour for the coconut, e.g., ground golden flaxseed, or just increase the almond meal. Still works quite well, just slightly less light in texture.

  10. PSH

    This is the lst recipe of yours I have tried and they are so good. Made mine in a muffin top pan to get them a uniform shape.
    Do you really create these recipes? Or someone else.
    Thanks for sharing.

    • Dr. Davis

      They are my recipes, PSH!

      However, I would like to feature “guest” recipes more in future, as the need for recipes exceeds my capacity to generate them, given that I still have day job!

  11. Patti Evans

    But are these biscuits light and fluffy? Can they be rolled, instead of dropped? Every other biscuit recipe I’ve tried, they are so dense. :-(

  12. Sandy

    Hello Dr Davis and all those posting their health comments and recipes on this site,

    I was intrigued after watching you (Dr Davis) today, on Dr Oz. I’m more interested now that I’ve had some time to review the information on this website and the comments posted here. I am going to purchase the WB book and give this a fair shot. My issues may be similar to many others; Mid fifties(young) and unable to lose the 40+ pounds I have seemed to collectively provide a home for over the past 10-12 years. I’m ready to regain more youthful energy and better sleep, get rid of the acid reflux, and reduce my slightly (supposedly) elevated cholesterol, triglyceride and blood glucose levels.

    My boyfriend also wants to lose approximately 15-20 pounds and change his cholesterol and triglyceride levels, so I’m hoping we can try this WB lifestyle change together. Some of the recipes look like they will actually taste good and since I love many of the items you listed, I don’t think it will be big problem for me to try this out. Here’s my concern as it relates to my boyfriend: he had a bad reaction to coconut as a child (thinks he may be allergic) and I love coconut oil. What oil(s) might you recommend to replace coconut oil in recipes that call for this oil? He also does not like advocados or olives, which I absolutely love. :o(

    One more thing – when I saw the “biscuits and gravy” recipe, I immediately thought of another biscuit meal – Chicken and Dumplings, another southern comfort food. ;o) Not sure how the wheat-free version will work, but I’m anxious to try it.

    Thanks to all those posting their recipes!!!!

    • Dr. Davis

      Replacements for coconut oil include extra-light (not extra-virgin if you require no vegetal taste) olive oil, walnut oil, avocado oil, and butter (preferably organic). The extra-light olive oil and the avocado oil do not generally contain the taste of either.

      There are indeed recipes for wheat-free dumplings, though I have not tried it myself. I’ll bet the Gourmet Girl Blog has one.

  13. Carol Hull

    I have the cookbook and just tried making the biscuits – first recipe I have tried and they were very good! Have to admit I was quite surprised. Expected them to be awful, but they tasted just like biscuits even though they didn’t quite look like them. I like to have the leftover biscuits for breakfast witha little sugar-free jam.

    209 calories, 8 g protein, 9 g carbs, 4 g sat fat, 6 g fiber and 348 mg sodium

  14. Helga Deliban

    Is is ok to use Hemp meal??? Hemp is high in protein and is found in protein supplements.

  15. Roberta Patton

    I have started reading this Cookbook and was thinking about making biscuits tonight for reheating tomorrow for breakfast. It sounds from your comments that it is doable. Thank you.

  16. Barry

    I absolutely love these biscuits! I have been very strict with carbs since beginning Wheatbellies months ago. The only thing I really miss was good bread and butter. Using almond flour and coconut flour in this recipe allows me the luxury of eating a “biscuit”, warmed with butter and it satisfies a big need for me. I make a large batch, freeze them in plastic bags and simply take one biscuit out, bake for 20 minutes for breakfast or while making dinner. They are delicious. Thanks for the recipe!

  17. Julie

    I tried making these today-the recipe in the cookbook said ground golden flaxseeds-I am not crazy about the flavor of them-what substitions are possible. I also think I might not have beaten my eggs enough. Thanks

    • Dr. Davis

      Are you sure they were ground golden flaxseed and not the brown flaxseeds, Julie? The brown can impart an off flavor.

  18. Diane Hall

    We agree with Julie. Each time we try biscuits with the primary ingredient is Golden Flax Seed, neither of us like it and we end up throwing it out. What can we use in biscuits other than Golden Flax Seed? A little flaxseed is fine, like the basic bread is great.

    Diane Hall