Secret to the best Keto Sausage And Biscuits: 3 Tips
Craving comfort food? Make our Keto Sausage And Biscuits! This easy, low-carb breakfast recipe is fluffy and gluten-free. Discover it now
Ingredients
- For the Keto Biscuits:
- 2 cups almond flour blanched and fine
- ¼ cup coconut flour
- 2 tsp baking powder
- ½ tsp xanthan gum do not omit, crucial for texture
- ½ tsp salt
- ½ cup cold unsalted butter cut into small cubes
- 2 large eggs lightly beaten
- ¼ cup heavy cream
- 1 cup shredded cheddar cheese optional, but recommended
- For the Keto Sausage Gravy:
- 1 lb ground pork sausage sugar-free
- 4 oz cream cheese full-fat, softened
- 1 cup heavy cream
- ½ cup unsweetened almond milk or water
- ½ tsp black pepper or to taste
- Salt to taste
Instructions
Make the Keto Biscuits
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Stir in the shredded cheddar cheese, if using.
- In a separate small bowl, whisk together the beaten eggs and 1/4 cup of heavy cream. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Do not overmix.
- Turn the dough out onto a piece of parchment paper. Pat it down to about 3/4-inch thickness. Use a 2.5-inch biscuit cutter to cut out 8 biscuits. You may need to gently re-pat the scraps to get all 8.
- Place the biscuits on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown and cooked through.
Make the Keto Sausage Gravy
- While the biscuits are baking, add the ground sausage to a large skillet over medium-high heat. Cook, breaking it up with a spoon, until browned and cooked through. Do not drain the fat.
- Reduce the heat to medium-low. Add the softened cream cheese to the skillet with the sausage and drippings. Stir continuously until the cream cheese is fully melted and incorporated.
- Slowly pour in the heavy cream and almond milk, whisking constantly to combine everything smoothly. Bring the gravy to a gentle simmer.
- Let it simmer for 3-5 minutes, stirring occasionally, until it has thickened to your desired consistency. Season generously with black pepper and salt to taste.
Assemble and Serve
- To serve, split a warm biscuit in half and place it on a plate. Ladle a generous amount of the hot sausage gravy over the top. Serve immediately.
Notes
The 3 Secrets to the Best Keto Sausage and Biscuits:
1. Use COLD Butter: Just like traditional biscuits, the key to a flaky, tender texture is using very cold butter cut into small cubes. The cold butter creates steam pockets as it melts in the oven, which results in a lighter, less dense biscuit. 2. Don't Overmix the Dough: When you combine the wet and dry ingredients for the biscuits, mix only until they are just combined. Overworking the dough will make the biscuits tough and dense. A light hand is crucial for a fluffy result. 3. Use Cream Cheese as a Thickener: The secret to a rich, thick, and creamy keto gravy without flour is full-fat cream cheese. It melts beautifully into the sausage drippings and heavy cream, creating a luscious texture without adding carbs. If your gravy isn't thick enough, let it simmer for a few more minutes to reduce; it will also thicken as it cools. Storage: Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the gravy gently on the stovetop and warm the biscuits in an oven or toaster oven.