Biscuits and Gravy

I confess I am not a big fan of breakfast meals. Bacon and eggs I feel are not limited to the confines of a breakfast definition. They are free to be eaten anytime of day. Growing up I frequently tried to get out of breakfast, and I often snuck my oatmeal bowl towards my dad whenever my dad turned his head or left the room. That being said, one cooking class I decided: let’s make biscuits and gravy. Although again I have to admit I personally was a creamed eggs kind of girl, I’ll have to adopt this soon in the future, so you too can enjoy it. I digress. Anyways, I made this biscuits and gravy (using a heart-shaped silicon muffin pan for the biscuits) and it turned out pretty tasty. It could make me rethink my prejudice upbringing to breakfast foods.

Britt’s Biscuits and Gravy

  • 2 1/2 cup almond flour
  • 1/2 tsp sea salt
  • 1/4 cup baking soda
  • 1/2 cup grass-fed butter (or coconut oil or lard or tallow)
  • 2 eggs
  • 1 tbsp honey
  • 2 1/4 cup broth
  • 2 tbsp almond flour
  • 1 tbsp thyme
  • 1 tsp sage

Let’s Make it Happen: Mix dry ingredients in one bowl and the wet in another. Combine the two. Spread out dough and cut into biscuits using a mason jar. Bake at 350 for 15 minutes.  For Gravy place 2 cups of the broth into a saucepan until it begins to boil. Mix remaining broth with flour. Add this to the mix along with seasonings, salt and pepper. Reduce heat, add to sausage and you’ve got breakfast!

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