Cassava and Almond Flour Biscuits and Gravy

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Biscuits:

• 1/2 cup almond flour*
• 1/4 cup arrowroot starch
• 1/4 cup cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup palm shortening or butter
• 1/4 cup coconut milk**

Gravy:

• 1 tablespoon coconut oil
• 1/2 pound breakfast sausage
• 2 tablespoons arrowroot starch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sage
• 1 cup coconut milk

Directions:

In a mixing bowl, combine almond flour, arrowroot starch, cassava flour, baking powder, and salt. Cut in shortening until you get coarse crumbles. Slowly add in milk until dough forms. Form into about 8 biscuits.

Bake at 375 degrees F for about 15–20 minutes or until cooked through.

Meanwhile, heat oil in a large skillet. Add in sausage, crumble, and brown it for about 10 minutes or until completely cooked through. Sprinkle on arrowroot starch and stir until mixture is like a thick paste. Sprinkle on salt, pepper, and sage. Slowly pour in milk and bring to a simmer over low heat, stirring constantly. Once mixture thickens, turn off heat and let rest.

Pour warm gravy over hot biscuits and serve.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free Biscuits and Gravy

Servings: 3–4

Ingredients:

Biscuits:

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon cold grass-fed butter (Coconut oil is fine here too.)
• 6 egg whites
• a little coconut oil

Sausage Gravy:

• 16 ounces bison breakfast sausage
• 2 tablespoons arrowroot powder
• 14 ounces coconut milk*
• 1/4 teaspoon fennel seeds
• 1 tsp dried, rubbed sage
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

Directions:

Biscuits:

Preheat oven to 400 degrees F. Grease 6 cups of a muffin tin with coconut oil.

Put coconut flour, almond flour, salt, and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.

In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.

Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.

Pour your gravy on top and enjoy.

Sausage Gravy:

Heat a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there, too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there and all the stuck-on, brown bits of sausage in the bottom of the pan.

Turn the heat down to medium. Add the arrowroot and stir it into the fat and brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.

Add the coconut milk about 1/3 at a time,and whisk together with the “roux,” incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt, and pepper and mix it in.

Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Amber, Norfolk, VA.

Submit your recipe here!