While we made this recipe in a muffin tin, we encourage you to use a biscuit mold for the full effect. Either way, it’s so damn good, you won’t miss the real thing. Top it off with creamy, flavorful sausage gravy, and you have yourself a true Southern breakfast sans the carbohydrates. You’re welcome.
|Yield:||12 muffin-size biscuits|
- Dry Ingredients:
- 1 cup super-finely ground almond flour
- ¼ cup cassava flour
- ¼ cup coconut flour
- 1 tsp. baking powder
- ½ tsp. Himalayan salt
- ½ tsp. garlic powder
- 1 tsp. fresh rosemary, very finely chopped
- ½ tsp. onion powder
- Wet Ingredients:
- ½ cup organic sour cream*
- 3 tbsp. grass-fed butter, softened
- 1 tbsp apple cider vinegar
- 3 large pasture-raised eggs
- 2 tbsp. organic half and half
- ½ cup organic whole-milk ricotta cheese
- Preheat oven to 400 degrees Fahrenheit.
- First, mix the dry ingredients in a large bowl. You might need to break up chunks of flour with a fork. In a different bowl, add the wet ingredients except for the ricotta cheese. Mix until combined.
- Pour the wet ingredients into the dry ingredients, and mix with a silicone spatula. Fold in the ricotta cheese.
- Grease mold of choice. I used a standard muffin tin, but a biscuit mold would be even better! You want to opt for a higher smoke point fat or oil when baking at 400 degrees. I recommend a little grass-fed butter, rendered bacon fat, or avocado oil. If you use a biscuit mold, this will make about 7 biscuits verses about 12 muffin-size biscuits.
- Spoon mixture into mold, and flatten the tops. This is completely optional, but for a more crisp top, coat each with an egg wash. (Whisk an egg in a small bowl, and brush over the flat tops of each mixture).
- Place the tin or molds into the over and bake for 20 to 22 minutes. Biscuit molds may bake for a little longer. They’re done when the tops are a nice golden brown.
- While the biscuits are cooking, make the sausage gravy. See recipe below.
- Remove from oven. Enjoy warm!
- 1 lb. ground sausage
- ½ tbsp. grass-fed butter
- ½ cup beef bone broth*
- 1 cup organic half and half
- ½ tsp. xanthan gum
- Pinch of Himalayan salt
- Black pepper, to taste
- In a large skillet over medium-high heat, brown the sausage. If you bought the sausage in casings, just remove those prior to cooking. Break up the meat as it browns.
- Once the sausage is cooked through, add the beef broth, butter, half and half, and xanthan gum. Bring to a simmer, reduce heat to low, and continue to cook as the gravy thickens. Once the gravy is thick, remove from heat, and season with salt and pepper.
- Serve over a warm biscuit sliced open. Garnish with chopped rosemary, if desired. When storing, keep gravy and biscuits in separate airtight containers in the fridge.