Biscuits and gravy are a staple of the south – and if you grew up eating it, it’s definitely something that is attached to fond memories of a full belly and a happy childhood. This, is the low carb and keto version. Sure, it’s not the same, but it gets super close – 97.2% to be exact! Try it, add some hot sauce and drink some good coffee black! Let me know down below what you think of this biscuits and gravy recipe!
- 4 egg whites
- 70g almond flour
- 30g mozzarella cheese
- 2 tbsp unsalted butter
- 1 tsp baking powder
- ¼ tsp creme of tartar (or salt)
- salt to taste
- black pepper
- 8 ounces tube sausage
- 2 tbsp cream cheese
- 8 oz heavy cream
- ½ chicken stock
- 1/8 tsp xanthum gum (optional – used as a thickener)
- Separate the four eggs into egg whites and yolks. Store the yokes for something like creme brulee. Add your egg whites into a super clean vessel, such as a stainless steel mixing bowl.
- Add ¼ tsp of creme of tartar to the egg whites and place the mixing bowl into the mixer and set on medium-high. If you do not have a mixer or a whisk attachment, it’s time for an arm workout. Whisk the egg whites until you get firm peaks that hold their shape.
- Preheat the oven to 400°F / 205°C.
- Add the almond flour, mozzarella cheese, baking powder, salt, and pepper in a bowl.
- Cut the butter into small cubes and add into the dry ingredients. Then using a fork, smash the butter into the dry ingredients. Eventually it will look like crumbles. Set aside.
- Once the egg whites have stiff peeks, add them to the dry ingredients and gently fold to combine the ingredients. You don’t want to lose the airiness of the egg whites, so a perfectly mixed batter is not necessary.
- Line a baking sheet with parchment paper and add the batter onto the sheet, creating four biscuits. Shape them so they are rather equal in size and height.
- Place the biscuits into the oven and set a timer for 12 minutes. Make sure you don’t accidentally set the timer to 12 hours…
- In the meantime, using a large saucepan, add your sausage over medium heat and begin to brown.
- Once the sausage is at the desired brownness level, remove it from the heat into another vessel and place the saucepan back on the stovetop.
- Add the cream cheese and heavy cream to the saucepan and mix, making sure to scrape the good bits of sausage that may be stuck to the pan.
- Once the cream cheese has melted, add the chicken stock and continue mixing.
- If you are adding xanthum gum to thicken the sauce, add it once the chicken stock is well mixed. You can avoid using xanthum gum, but it requires cooking the gravy for longer.
- Add the sausage back to the gravy and mix. If it seems too dry, add some more heavy cream or chicken stock.
- Once the gravy is to your liking, remove it from the stovetop and plate over the biscuits.
TIP: the biscuits will taste a little eggy when they are fresh out of the oven. Let them cool a bit and that will improve the flavor tremendously!