Low Carb Biscuits And Gravy

So, you’re absolutely craving that stick-to-your-ribs, soul-soothing, ‘everything’s gonna be alright’ kind of breakfast, but the mere thought of a carb-heavy biscuit sends shivers down your low-carb spine? Been there, bought the t-shirt. But what if I told you we could have our biscuits AND our gravy, without the side of guilt? Buckle up, buttercup.

Why This Recipe is Awesome

Let’s be real, most ‘healthy’ comfort food tastes like cardboard’s less exciting cousin. Not this one, my friend. This recipe isn’t just ‘good for low-carb.’ It’s *actually* good. Like, ‘hide it from your carb-loving family because they’ll eat it all’ good. Plus, it’s pretty much **idiot-proof**. And trust me, if I can make it without setting off the smoke alarm, you’re golden. You get all that glorious, creamy gravy goodness, those tender, flaky biscuits, and none of that post-meal bloat. Win-win-win, if you ask me.

Ingredients You’ll Need

Alright, gather your troops! Most of these you probably already have lurking in your pantry, waiting for their moment to shine.

For the Low-Carb Biscuits:

• 2 cups Almond Flour: The unsung hero of low-carb baking. Don’t cheap out, get a good quality super-fine one.
• ¼ cup Coconut Flour: Just a touch to give it that biscuit-y texture without turning it into a brick.
• 1 tbsp Baking Powder: For that lift, because nobody likes a flat biscuit.
• ½ tsp Salt: Essential. Don’t skip it, unless you like bland food (who does?).
• ½ cup (1 stick) Cold Butter: Cut into cubes. Cold is key, people! We want flaky, not greasy.
• 2 oz Cream Cheese: Softened. A secret weapon for tender biscuits. Shhh!
• 2 Large Eggs: Room temperature, if you’re fancy.
• 2 tbsp Heavy Cream (or almond milk): Just a splash for moisture.

For the Sausage Gravy:

• 1 lb Ground Breakfast Sausage: The star of the show! Pick your favorite, spicy or mild.
• 2 tbsp Butter: Because why not? We’re making gravy, after all.
• 2 oz Cream Cheese: Again, for luscious creaminess.
• 1 ½ cups Heavy Cream: The backbone of our glorious gravy.
• ½ cup Chicken Broth: Or veggie broth, if that’s your jam.
• ½ tsp Xanthan Gum: Our thickening buddy. **A little goes a long way**, seriously.
• Salt and Pepper to taste: Be brave, season generously!
• Optional: Pinch of Sage or Garlic Powder: To really amp up that breakfast sausage flavor.

Step-by-Step Instructions

Let’s get cooking! This is easier than trying to explain cryptocurrency to your grandma.

For the Biscuits (Do this first!):

1. **Preheat & Prep:** Crank that oven to **400°F (200°C)**. Line a baking sheet with parchment paper. This isn’t optional, unless you like scraping.
2. **Dry Mix:** In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Make sure there are no lumps.
3. **Cut in Butter:** Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your (clean!) fingers to cut the butter into the flour until it resembles coarse crumbs. **Don’t overmix!** Pea-sized pieces are perfect.
4. **Wet Mix:** In a separate small bowl, whisk together the softened cream cheese, eggs, and heavy cream.
5. **Combine:** Pour the wet ingredients into the dry ingredients. Mix until just combined. The dough will be thick and sticky.
6. **Form Biscuits:** Drop spoonfuls (about ¼ cup each) onto your prepared baking sheet. You should get about 8-10 biscuits. Don’t worry about perfection; rustic is charming.
7. **Bake It:** Bake for **12-15 minutes**, or until golden brown on top and cooked through. Let them cool slightly on the baking sheet while you tackle the gravy.

For the Awesome Gravy:

1. **Brown the Sausage:** In a large skillet over medium-high heat, crumble and cook the ground sausage until it’s nicely browned and no longer pink. Drain any excess grease, unless you’re feeling extra indulgent (no judgment here).
2. **Create the Base:** Add the 2 tbsp of butter to the skillet with the cooked sausage. Let it melt, then stir in the cream cheese until it’s completely melted and smooth. This is where the magic happens.
3. **Thicken It Up:** Slowly pour in the heavy cream and chicken broth, stirring constantly. Bring it to a gentle simmer. Now, for the xanthan gum: **sprinkle it in gradually**, while whisking continuously to avoid clumps. If it gets too thick, add a splash more broth or cream.
4. **Season & Serve:** Season generously with salt, pepper, and any optional spices like sage. Let it simmer for a few minutes to thicken further. Taste and adjust. Serve immediately over your warm biscuits. High five!

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid these face-palm moments, right?

• **Overmixing the Biscuit Dough:** This is the cardinal sin. You’ll end up with tough, dense pucks instead of flaky goodness. Mix until *just* combined, then walk away.
• **Not Using Cold Butter for Biscuits:** Warm butter melts too fast, making your biscuits greasy instead of airy. **Cold butter is your friend** for flakiness.
• **Dumping All the Xanthan Gum at Once:** Seriously, don’t do it. You’ll get a gelatinous blob. Sprinkle it slowly and whisk like your life depends on it. A little goes a *long* way, remember?
• **Forgetting to Preheat the Oven:** Rookie mistake. Your biscuits won’t rise properly, and nobody wants a sad, flat biscuit. Give that oven time to get hot!

Alternatives & Substitutions

Life’s about options, even in the kitchen!

• **No Almond Flour? No problem (ish):** You *could* try an all-coconut flour biscuit, but it’ll be denser and absorb a lot more liquid. I don’t personally recommend it for this recipe, but if you’re feeling adventurous…
• **Dairy-Free?** For the biscuits, use a dairy-free butter substitute (like Miyoko’s Kitchen) and a dairy-free cream cheese. For the gravy, use an unsweetened plain dairy-free milk (like almond or cashew) in place of heavy cream, but know the texture will be a bit different. Xanthan gum will be even more important for thickening.
• **Vegetarian Gravy?** Skip the sausage and brown some chopped mushrooms or a plant-based ‘sausage’ crumble instead. The rest of the gravy recipe stays the same. Delicious in its own right, IMO!
• **Spice It Up!** Add a pinch of cayenne pepper to your gravy if you like a kick. Or some smoked paprika for depth. Go wild!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **My biscuits didn’t rise, what gives?** Did you check your baking powder? Old baking powder is like a deflated balloon. Also, did you overmix the dough? See ‘Common Mistakes’ above, I warned ya!
• **Can I make these ahead of time?** Absolutely! You can bake the biscuits and store them in an airtight container for a few days. The gravy can also be made ahead and reheated gently (you might need a splash of broth or cream to loosen it up).
• **Is xanthan gum really necessary for the gravy?** Well, do you *want* thin, watery gravy? (Rhetorical question, the answer is no.) Yes, it’s pretty essential for that thick, luscious texture without traditional flour.
• **Can I use any kind of sausage?** Yep, as long as it’s ground. Breakfast sausage works best for that classic flavor profile, but feel free to experiment with Italian sausage if you’re feeling sassy.
• **My gravy is too thick! Help!** Oh no! Just whisk in a little more chicken broth or heavy cream, a tablespoon at a time, until it reaches your desired consistency. Easy fix!
• **Can I freeze the biscuits?** You bet! Once baked and cooled, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat in the oven or microwave. Gravy can also be frozen, but it might separate a bit upon reheating.
• **What if I don’t have cream cheese for the biscuits?** Hmm, that’s a tough one, as it contributes a lot to the tenderness. You *could* try an extra tablespoon of heavy cream, but the texture won’t be quite the same. It’s a key player here, IMO.

Final Thoughts

And there you have it! A plate of low-carb biscuits and gravy so good, you’ll forget it’s even ‘low-carb.’ This isn’t just a meal; it’s a hug in a bowl, a rebellion against bland diets, and proof that you can absolutely have your comfort food cake (or biscuit) and eat it too. Now go impress someone—or yourself—with your new culinary skills. You’ve totally earned it! Happy cooking, my friend!