Paleo Biscuits and Gravy

I’m a central Pennsylvania girl, born + bred. However, life has taken me all over the world in my 31 years.

I’ve lived in Hershey, Boston, Tennessee + even Eastern Uganda before settling into my current, sweet little English home. And truth be told, I’ve loved aspects of every single place. However, in my heart of hearts, I believe I found a part of myself in the south.

I went to college at the University of Tennessee + if you look real close, I promise that my blood still runs orange (Go Vols!). During my years living in Knoxville, I became a sorority girl (First, Finest Forever), learned how to wear croakies and Sperrys + all of the words to Rocky Top. But, one of my finest lessons learned during my time in Tennessee, was how to cook some rib-sticking, down home, southern food.

I love ribs + sweet tea, collard greens + fried okra. But, while I’m far away, there’s one thing that I crave like nothing else: biscuits + gravy.

Reinventing a Classic

I have to be really honest here. There is absolutely nothing wrong with the traditional version of biscuits and gravy. They’re buttery + flaky, creamy + hearty. I adore them. However, my tummy doesn’t love the gluten + dairy that much. So, I set out to create a version that fits into my current paleo based lifestyle.

And while biscuits made with cauliflower will never be able to compete bite-for-bite with the real deal, my version is a good thing all on its own.

The paleo biscuits are made with cauliflower, almond flour + coconut flour. They bake in the oven + end up with a crispy outside and tender, soft inside. They aren’t flaky like their flour counterparts because there’s no gluten in them, but they’re still GOOD – especially when you douse them in some sausage gravy, ha!

Paleo Biscuits and Gravy

Once you have the biscuits done, the gravy is super, super simple. It only requires a handful of ingredients + is made on the stove top in less than 20 minutes.

Firstly, we start by browning some sausage. Which type of sausage you use is completely up to you. I love to make my own, but feel free to use a store-bought version for ease! (Finding sugar free sausage is really hard in England – go figure?).

Next, we create a roux with some tapioca flour and fat. I love ghee here, but use whatever you have. This roux will thicken our nut milk to form the thick “white gravy” that will coat all of our yummy sausage.

The last thing is just some simple s+p. The salt obviously adds flavour + the pepper brings the essential bite of sausage gravy. Don’t leave it out – seriously!

If you’re looking for a slow Sunday breakfast or a brunch to impress your friends (and cater for allergies!), this is your recipe. It’s incredible served alongside some eggs + fruit! This entire meal can absolutely be prepped in advance too, and kept in the fridge, which makes it perfect for busy mornings! I just portion it out and throw it in the microwave.

If you’re not really a breakfast person, don’t fret. I’ve been known to serve + to eat this for both lunch + dinner too, ha! It’s just that good.

This is a southern classic that you don’t want to miss. So, when you do make these paleo biscuits and gravy, let me know what you think in the comments below! Also, tag me in all of your pretty pictures on instagram – I love to see what your cooking! Remember, if you want to save this recipe for later, you an always pin any of the images!

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