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

Gravy:
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

Biscuits:
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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57 Responses to Biscuits and Gravy

  1. Sandy says:

    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 says:

      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.

  2. CRISTIN says:

    CAN YOU PROVIDE THE CARB & CALORIES CONTENT, AS I AM DIABETIC. THANK YOU.

  3. Carol Hull says:

    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

  4. Helga Deliban says:

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

  5. Roberta Patton says:

    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.

  6. Barry says:

    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!

  7. Julie says:

    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 says:

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

  8. Diane Hall says:

    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