Biscuits and Gravy

Maria Emmerich

Course Bread, Breakfast, Pork

Cuisine American

Servings

Calories 345

▢ 1 cup almond flour
▢ 1/4 teaspoon Redmond Real Salt use code Maria15 to save
▢ 1 teaspoon baking powder
▢ 4 large egg whites
▢ 2 tablespoons VERY COLD organic butter cut into pieces or cold butter-flavored coconut oil

▢ 10 ounces pork sausage crumbled (I used Pederson Farms sugar free breakfast sausages)
▢ 1 cup cream cheese or Kite Hill cream cheese for dairy free, softened
▢ 1 cup beef or chicken broth

Preheat oven to 400 degrees F. TIP: Make sure the oven is 400 degrees before you put the biscuits in otherwise the biscuits will fall.
Grease a cookie sheet or muffin pan with coconut oil spray.
Place the egg whites into a large bowl and whip with a hand mixer on high until very stiff.
In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt (if the butter isn't chilled, the biscuits don't turn out). Gently fold in the dry mixture into the whites. Dollop the dough onto the cookie sheet (or muffin tin) and bake for 12-15 minutes.
To make the gravy, place the sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Gradually add softened cream cheese and broth; cook until mixture comes to a soft simmer and thickens, stirring constantly until smooth.
Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
Split biscuits in half and top each with gravy.