Biscuits & Sausage Gravy
Tender almond flour drop biscuits split open and smothered in peppery, creamy sausage gravy. It's the Southern diner classic, and the gravy is thickened without a speck of flour.
Nutrition per serving
1 biscuit with about ½ cup gravy- Net carbs
- 6.5g
- Calories
- 631kcal
- Protein
- 18g
- Fat
- 60g
- Total carbs
- 9.5 g
- Fiber
- 3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vegetarian mushroom gravy: Deeply browned mushrooms, butter, thyme and vegetable broth make a savory, meaty-tasting gravy, so the whole plate is vegetarian.
- Melt the butter in the skillet over medium-high heat and cook the mushrooms with a pinch of salt for 8–10 minutes, stirring now and then, until their liquid has cooked off and they are deep brown. Stir in the thyme.
- Sprinkle the xanthan gum over the mushrooms, stir to coat, then add the cream and broth and finish the gravy as directed.
Turkey sausage gravy: Lean ground turkey seasoned like breakfast sausage with sage, thyme and chili flakes. It makes a lighter gravy for anyone who avoids pork.
- Melt the butter in the skillet and brown the turkey with the sage, thyme, pepper flakes and salt, breaking it up, 7–9 minutes, until no pink remains and it reaches 165°F (74°C).
- Turkey is very lean, so the butter is what carries the xanthan gum and gives the gravy its body. Continue from the xanthan step.
- Biscuits
- Sausage gravy
- Biscuits
- Sausage gravy
- Also add
- Biscuits
- Sausage gravy
- Also add
Estimated cost $10.82 for 6 servings ($1.80 each) · how we estimate
Instructions
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Heat the oven to 375°F (190°C) and line a baking sheet with parchment.
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Whisk the almond flour, baking powder and salt in a bowl. Add the cold butter and work it in with a pastry cutter or your fingertips until the largest pieces are the size of small peas. Those bits of cold butter turn to steam in the oven and give the biscuits a tender, flaky crumb.
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Whisk the eggs and sour cream together, pour over the flour mixture and stir with a fork just until a thick, shaggy dough forms. Don't overmix.
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Scoop 6 equal mounds onto the sheet, 2 inches (5 cm) apart, and pat each into a round about 1 inch (2.5 cm) tall. Bake 16–20 minutes, until golden brown and a toothpick in the center comes out clean. Cool on the pan 5 minutes; they firm up as they cool.
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Meanwhile, brown the sausage in a large skillet over medium heat, breaking it into small crumbles, 8–10 minutes, until no pink remains (160°F/71°C). Leave the fat in the pan.
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Sprinkle the xanthan gum evenly over the sausage while stirring, and keep stirring for 30 seconds so the fat coats it. This keeps it from clumping. Pour in the cream and broth and bring to a gentle simmer.
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Simmer 4–5 minutes, stirring often, until the gravy is thick enough to coat a spoon. Stir in the cream cheese until melted, then season generously with pepper and add salt to taste.
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Split the warm biscuits, set them on plates and ladle the gravy over the top.
Tips for success
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The gravy keeps thickening as it sits. Loosen it with a splash of broth rather than more cream. - Xanthan gum is powerful, and too much makes gravy slick and slimy. If yours still looks thin after 5 minutes, simmer a few minutes longer before reaching for another pinch.
- Short on time? Ladle the gravy over cheddar garlic biscuits instead, or season unseasoned ground pork with our homemade sausage spice mix for a sugar-free gravy.
Nice to have, not needed
- A pastry cutter makes cutting in the butter quick — fingertips or two forks do the same job.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Warm the gravy over low heat with a splash of broth; rewarm biscuits at 350°F (175°C) for 5 minutes.
Prep tip: Store the biscuits and gravy in separate containers so the biscuits don't go soggy.
Keep biscuits airtight at room temperature 1 day or refrigerate up to 5 days. Refrigerate the gravy separately up to 4 days and reheat over low heat with a splash of broth; rewarm biscuits at 350°F (175°C) for 5 minutes.
Variations
2 variations, each with its own ingredients and macrosVegetarian mushroom gravy
DietDeeply browned mushrooms, butter, thyme and vegetable broth make a savory, meaty-tasting gravy, so the whole plate is vegetarian.
- bulk breakfast sausage → cremini mushrooms
- chicken broth → vegetable broth
- + 2 tbsp butter
- + ½ tsp thyme (dried)
6.5 g net · 459 kcal · 12 g protein · 44 g fat · ≈$1.88 per serving (same net carbs as the original)
Turkey sausage gravy
ProteinLean ground turkey seasoned like breakfast sausage with sage, thyme and chili flakes. It makes a lighter gravy for anyone who avoids pork.
- bulk breakfast sausage → ground turkey
- + 2 tbsp butter
- + 2 tsp dried rubbed sage
- + ½ tsp thyme (dried)
- + ¼ tsp red pepper flakes
- + ½ tsp extra salt
5.1 g net · 560 kcal · 25 g protein · 50 g fat · ≈$2.27 per serving (−1.4 g net carbs vs the original)
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