30 min
30 min
4
1. To make the biscuits: Preheat the oven to 350°F.
2. Grease a large cookie sheet with a bit of coconut oil.
3. In a bowl, mix together the coconut flour, salt, and baking soda.
4. Cut in the coconut flour until the mixture resembles coarse crumbs.
5. Mix in the eggs until a dough forms. Don’t overmix.
6. Pat out on a coconut-floured surface (don’t roll; that’s too much working of the dough) to about ⅓” thick.
7. Cut as desired into biscuits and transfer to cookie sheet.
8. Bake for 10-15 minutes.
9. To make the gravy: In a large skillet over medium heat, brown the sausage until fully cooked.
10. Add the broth, coconut cream, garlic powder, and black pepper. Mix and bring to a simmer.
11. Whisk in the cassava flour mixture and simmer until thickened.
12. Serve the gravy over the warm biscuits.
Enjoy!
The gravy has that creamy, sumptuous texture of its milk-based, flour-thickened counterpart, but it’s dairy-free and gluten-free!
Note: It’s very important to the flakiness of these homemade biscuits that you use solid coconut oil, not melted. The solid coconut oil will coat just part of the coconut flour grains and leave others uncoated (hence “coarse crumbs”), leaving you with a flakier baked good. Melted coconut oil is likely to yield tough biscuits. Also, the brand of coconut flour you use matters. Good coconut flour is very finely ground and has a creamy yellow tinge. Some coconut flour is pure white and has an almost “flaky” texture; don’t use this for your biscuits unless you want them to fall apart.
What are you waiting for? Get out your mixing bowl and skillet and make biscuits and gravy!
