Biscuits and Gravy

Michael was probably more excited about trying this recipe than I was to actually make it.  Don't get me wrong, I thoroughly enjoy making new recipes.  However, I had already ruined one batch because I didn't follow the directions.  So I was a little anxious about this.  Let me tell ya...another amazing recipe that I will be making again!

Biscuit Ingredients: (updated biscuit recipe from Elana's Pantry)
2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup ghee
2 eggs
1 tablespoon agave nectar.

Instructions for biscuits:

1. In a medium bowl, combine almond flour, salt and baking soda.
2. In a large bowl, blend together buttery spread, eggs and agave.
3. Stir the dry ingredients into the wet until a nice dough forms.
4. Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick.
5. Dust dough with extra almond flour if it is sticky and/or misbehaving.
6. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth.
7. Using a spatula, transfer biscuits to a parchment lined baking sheet.
8. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges.
9. Serve with gravy, jelly or whatever else your heart desires.

While those were baking, I worked on the gravy mixture.

Gravy Ingredients:
1 pound of ground pork or turkey sausage
1 tbs. almond flour
1 tbs. of arrowroot powder
1 can of coconut milk
2 tsp. sage (I didn't have any and so I didn't use this)
1 tsp. paprika
½ cup chicken stock (if needed...and I didn't need it)

Instructions for gravy:
1.   Sauté sausage in a large skillet until completely cooked.  Remove sausage from pan, saving about 2 tablespoons of the drippings from the sausage.  Keep these drippings in the pan.
2.  Add the almond flour and arrowroot powder to the skillet, and whisk with the sausage fat over medium-low heat, until paste is formed, working to scrape up some of the sausage drippings.
3.  Pour in about ¼ of the coconut milk, the sage, and the paprika at this point and bring to medium heat, stirring often and scraping up the browned sausage bits.
4.  Add remaining coconut milk, stirring as you go, and bring to light simmer.  Add sausage back in and simmer until the gravy reaches desired thickness.
5.  If the gravy becomes too thick you can thin it out with some of the chicken stock.
6.  Pour over the biscuits and serve!

This is what the dough looks like before the egg whites go in.  

Frothy egg whites

This is what it looks like in the muffin tin.

This is what they look like on a cookie sheet. 

Here is the finished biscuit.

And an up-close version of the finished biscuit.

The gravy without the sausage.

The gravy with the sausage.

Biscuits and Gravy in a bowl per my husbands request!  DELICIOUS!