Breakfast

Sausage gravy with almond biscuits

Name: Sausage gravy with almond biscuits
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 8½ oz Bulk pork sausage; 4½ fl oz Heavy cream; 3 oz Almond flour; ¾ oz Butter; 2 Egg; Baking powder, two teaspoons for the batch; Sea salt, to taste; Black pepper, a great deal, more than seems right

The gravy is normally a flour roux, and cream reduced hard does the same job — it is the one classic American breakfast that converts almost without loss.

4gnet carbs

51gfat

19gprotein

550kcal

Per serving45 minServes 4

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Ingredients

For the whole dish · serves 4

Bulk pork sausage8½ oz
Heavy cream4½ fl oz
Almond flour3 oz
Butter¾ oz
Egg2
Baking powdertwo teaspoons for the batch
Sea saltto taste
Black peppera great deal, more than seems right

Method

6 steps · 45 minutes

Make the biscuits first. Rub the cold butter into the almond flour and baking powder, bind with the egg, and do not knead it.
Almond biscuits will not rise like buttermilk ones and there is no point chasing it. Shape them thick and expect a scone rather than a layered biscuit.
Bake at 350F for 15 minutes, watching the last few — almond flour goes from golden to bitter quickly.
Brown the sausage hard in a dry pan, breaking it up, and leave every bit of the rendered fat in there.
Pour in the cream and let it reduce by about a third. That reduction is doing what the flour normally does, and stopping early leaves it thin.
Black pepper is not a garnish in this. Put in twice what you think, then split the biscuits and pour it over.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.