Low Carb Biscuits and Gravy Recipe
Flaky, tender, and flavorful biscuits paired with a rich, creamy Italian turkey sausage gravy make for a delicious meal any time of day.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter chilled and diced
- 4 tablespoons heavy whipping cream
- 2 large eggs beaten
- 4 oz sharp white cheddar cheese shredded
- 1 tablespoon fresh minced parsley for garnish
For the Biscuits:
Preheat the oven to 350F; line a large baking sheet with parchment paper or a sipat liner.
Whisk together the almond flour, baking powder, salt, and black pepper in a large bowl. Cut in the butter with a fork until it looks like coarse meal. Use a fork to mix in the heavy whipping cream a little at a time, and then mix in the eggs. Cut in the white cheddar until it forms a dough.
Divide the dough into 8 equal portions and roll each into a ball. Arrange the balls on the prepared baking sheet and bake until golden on bottom, about 20 minutes.
Serve warm or at room temperature. Store leftover biscuits covered in the fridge up to 3 days or wrapped well in the freezer for up to 3 months. To reheat, toast them in a toaster oven (if frozen, thaw them first).
For the Sausage Gravy:
Add the sausage to a medium saucepan over medium-high heat. Cook until browned, about 5 minutes, using a wooden spoon to break up the meat.
Add the cream cheese, heavy cream, chicken broth, garlic powder, onion powder, and black pepper. Turn the heat down to medium and bring to a simmer, whisking to break up the cream cheese.
Simmer until the sauce is thickened, about 5 to 10 minutes, stirring frequently.
Calories: 466kcal | Carbohydrates: 9g | Protein: 16g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 137mg | Sodium: 648mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1040IU | Vitamin C: 2.1mg | Calcium: 241mg | Iron: 1.8mg