Biscuits and Gravy

Salt and pepper.  Peanut butter and jelly.  Brats and beer.  Ken and Barbie.  Some things just belong together.  Like biscuits and gravy.  When these two ingredients come together magic happens.  Families gather around the breakfast table.  Hangovers cease pounding.  Wars are ended.  It’s supernatural, something us mere mortals aren’t able to explain with science and reason, nor should we even try.

Hands down, my dad makes the best biscuits and gravy, ask anyone.  And since I was a kid, b&g has been my favorite thing to eat for breakfast.  Having tried several different paleo biscuits, I’ve settled on this one.  Brandon and Megan Keatley from Health-Bent have mastered the magic ratio of tapioca flour and coconut flour.  These biscuits are everything a good biscuit should be: crisp on the outside but soft on the inside, flaky, and buttery.

Biscuits (from Primal Cravings)
1 cup tapioca flour
1/3 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, chilled
1 egg
1/2 cup cold water

Preheat oven to 400. Line a baking sheet with silicone pat or parchment paper.

In a large bowl, whisk together flours, baking powder, and salt. Cut the butter into pea-sized chunks. Add the butter to the flour mixture and use your hands to run together until the mixture looks crumbly and sandy. Add the egg and water. Use your hands to gently mix until ingredients are incorporated.

Using your hands, form the dough into round discs and place onto the baking sheet, making sure the biscuits don’t touch.

Bake until the biscuit bottoms have slightly browned, about 20-25 minutes.

Sausage Gravy (my dad taught me how to make sausage gravy with flour and milk, I’ve subbed those out and added a thickener)
1 lb sausage (I prefer the homemade variety of either breakfast or chorizo)
14 oz can full fat coconut milk
1-2 T tapicoa flour (start with 1 and add a little more if necessary, as the gravy thickens)
1/2 t each onion powder, ground thyme, white pepper
Salt to taste

In a large skillet over medium heat, brown the sausage.  Once cooked through, add the can of coconut milk and stir.  Reduce heat to medium low and add 1 T tapioca flour.  Stir and let sit for a few minutes, the gravy will thicken.  Add spices and stir again. If necessary, add more tapioca flour.  Taste and add salt if necessary.  Serve over biscuits.














My favorite way to have b&g is with a fried or poached egg on top (mmm, runny yolk).  You could serve scrambled eggs in between the biscuit and gravy, or you could use hard boiled eggs as a welcome addition to the gravy itself (thanks James).  The garnish varies depending on which flavor profile you’ve chosen: use cilantro and avocado atop chorizo gravy or thinly sliced sage leaves and green onions over traditional breakfast sausage gravy.  The possibilities are endless.

This is everything biscuits and gravy should be- a warm, comforting, filling, stick to your ribs kind of breakfast.  It is made with ingredients that won’t irritate your gut or immediately send you into a food coma or make you feel like the button is going to pop off your pants.  Go forth and enjoy a hearty, delicious breakfast!