yield: 8 SERVINGS prep time: 15 MINUTES cook time: 25 MINUTES total time: 40 MINUTES
INGREDIENTS
FOR THE SAUSAGE GRAVY:
1 lb Breakfast Sausage
2 oz Cream Cheese
1/2 cup Heavy Cream
1/4 cup broth
Salt and pepper to taste
FOR THE BISCUITS:
1 1/2 cup Almond Flour
2 tsp Baking Powder
2 tbsp COLD Butter
3 Egg Whites
1/2 tsp Salt
1/2 tsp garlic powder
1/2 tsp chili powder
INSTRUCTIONS
TO MAKE THE SAUSAGE GRAVY:
In a medium saucepan over medium heat, cook the Sausage. Set aside.
To the same saucepan add in the cream cheese, heavy cream, and bring up the heat as you whisk the mixture. About 5 minutes.
Add the sausage to the gravy and continue to whisk for 2-3 minutes until the Sausage Gravy is thickened.
Add broth to thin it out.To make the biscuits:
Preheat the oven to 400 degrees and line or grease a muffin pan.
In a medium bowl, combine the almond flour and baking powder.
Add in the salt, garlic powder, and chili powder and combine well.
Add in the cold butter and cut it into the mixture using two knives or a pastry cutter. The mixture should have a crumbly consistency.
Meanwhile, whisk the egg whites until they are fluffy. This is an important step to making the biscuits light and airy.
Gently fold the egg whites into the flour mixture.
Using a cookie scoop, scoop in the biscuit mixture into 8 muffin slots.
Bake for 10-15 minutes or until biscuits starts to get golden brown on top.
NOTES
If the Sausage Gravy isn’t thickening as much as you would like, you can add in 1/2 tsp of Xanthan Gum. First, whisk in the Xanthan Gum with 1 tbsp of warm water in a separate bowl before adding it to the gravy.
Nutritional Information is for 1/2 cup of Sausage Gravy and 2 Biscuits
NUTRITION INFORMATION
Yield
4
Serving Size
1
Amount Per Serving
Calories
491
Total Fat
42g
Saturated Fat
17g
Trans Fat
0g
Unsaturated Fat
22g
Cholesterol
128mg
Sodium
1086mg
Carbohydrates
4g
Fiber
0g
Sugar
2g
Protein
25g