Love the new forum. Your posts over the last couple days made me crave some breakfast. I am not big on breakfast in the morning but I sure will tear it up for supper!! I have planned for some time now to create a keto version of sausage gravy and biscuits to go along with all the other goodies. I decided today was as good a day as any to give it a go.
First up I need some biscuits. I use chaffles often for stuff like this but I really wanted something very close to a standard biscuit. I found a biscuit recipe that looked pretty promising and it did not disappoint.
Low Carb Cheddar Biscuits
First melt the butter after which you whip it together with the eggs until you see nice fine bubbles. I mix the salt and baking powder with the coconut flour to better distribute it and then fold everything in and mix well until it comes together into a nice biscuit dough.
I used a large cookie scooper and divided the dough out into six balls that I then pressed a bit into biscuit shape. They were put on parchment paper lightly sprayed with Pam. Baked at 400F for 15 minutes. I may have went a tad longer to get a nice golden top. These will be warmed later but I had to eat one immediately hot out of the oven. Delicious!!
Next up time to turn the attention to attempting to create sausage gravy. First step of that is to brown up some of my homemade sage breakfast sausage. Once browned I am going to set it aside and focus on the gravy portion. I will bring them back together at the end.
Many of the recipes online call for xanthan gum and various other methods. I have tried cream gravy from them before and just didn't like them. The last few times I made cheese sauces for dishes it occured to me the white base I mix cheese into would perhaps make a good base for sausage gravy. Based on that the basic ingredients would be heavy white cream, almond flour, butter, cream cheese and of course pepper salt.
I started out making a roux with roughly 5 tablespoons of butter and 4 tbsp. of almond flour. I really do this part by look and feel so those quantities are a good starting point.
Once the roux looked right I added about 1 1/2 cups of heavy cream stirring constantly over medium heat. As I stirred I added in a liberal amount of coarse pepper and a bit of salt to taste. I didn't add a lot of salt as I figured it would get quite a bit from the sausage. Once i had a nice consistent mix I added in about 4 oz. of cream cheese cut in smaller pieces. I again kept stirring with the whisk until I had a nice creamy smooth texture. The taste of the cream cheese is neutral in the sauce. This will be a staple for me moving forward to anything that would use a white gravy. I can definitely see using this with chipped beef!
I added the sausage back in and let it cook on low for awhile to meld the flavors a bit. Poured off into a bowl to again clean the CI skillet to start on eggs.
On the downhill run. While I did not capture pics of it I put a pound each of my home made buckboard and belly bacon in the oven. After that it was on to the eggs. The scrambled eggs were going to be made up adding whatever goodness I could find in the frig. That ended up being diced onion, some leftover roasted garlic I diced, a few minced serranos and some shredded cheddar. Got out some butter to cook everything in.
I put some of the butter in my cast iron skillet and threw in the onions, garlic and serranos first. I wanted to soften them up nice before adding the eggs to the mix.
I added a little bit of heavy cream to the eggs along with some pepper and whipped them up a bit. Into the skillet they went. Once everything was pretty close to done I topped it with cheese. Moved them to a dish to keep warm waiting on my wife to get home.
Well she rolled in so here it is all plated up. It was all very tasty but I will say as a keto diet family the biscuits and gravy was a homerun!! This whole plate really hit the spot!
Well that's a wrap folks!! Thanks for looking!
First up I need some biscuits. I use chaffles often for stuff like this but I really wanted something very close to a standard biscuit. I found a biscuit recipe that looked pretty promising and it did not disappoint.
Low Carb Cheddar Biscuits
- 4 large Eggs
- 1/4 cup melted butter
- 1/3 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon Baking powder
- 1 cup Shredded cheddar cheese
First melt the butter after which you whip it together with the eggs until you see nice fine bubbles. I mix the salt and baking powder with the coconut flour to better distribute it and then fold everything in and mix well until it comes together into a nice biscuit dough.
I used a large cookie scooper and divided the dough out into six balls that I then pressed a bit into biscuit shape. They were put on parchment paper lightly sprayed with Pam. Baked at 400F for 15 minutes. I may have went a tad longer to get a nice golden top. These will be warmed later but I had to eat one immediately hot out of the oven. Delicious!!
Next up time to turn the attention to attempting to create sausage gravy. First step of that is to brown up some of my homemade sage breakfast sausage. Once browned I am going to set it aside and focus on the gravy portion. I will bring them back together at the end.
Many of the recipes online call for xanthan gum and various other methods. I have tried cream gravy from them before and just didn't like them. The last few times I made cheese sauces for dishes it occured to me the white base I mix cheese into would perhaps make a good base for sausage gravy. Based on that the basic ingredients would be heavy white cream, almond flour, butter, cream cheese and of course pepper salt.
I started out making a roux with roughly 5 tablespoons of butter and 4 tbsp. of almond flour. I really do this part by look and feel so those quantities are a good starting point.
Once the roux looked right I added about 1 1/2 cups of heavy cream stirring constantly over medium heat. As I stirred I added in a liberal amount of coarse pepper and a bit of salt to taste. I didn't add a lot of salt as I figured it would get quite a bit from the sausage. Once i had a nice consistent mix I added in about 4 oz. of cream cheese cut in smaller pieces. I again kept stirring with the whisk until I had a nice creamy smooth texture. The taste of the cream cheese is neutral in the sauce. This will be a staple for me moving forward to anything that would use a white gravy. I can definitely see using this with chipped beef!
I added the sausage back in and let it cook on low for awhile to meld the flavors a bit. Poured off into a bowl to again clean the CI skillet to start on eggs.
On the downhill run. While I did not capture pics of it I put a pound each of my home made buckboard and belly bacon in the oven. After that it was on to the eggs. The scrambled eggs were going to be made up adding whatever goodness I could find in the frig. That ended up being diced onion, some leftover roasted garlic I diced, a few minced serranos and some shredded cheddar. Got out some butter to cook everything in.
I put some of the butter in my cast iron skillet and threw in the onions, garlic and serranos first. I wanted to soften them up nice before adding the eggs to the mix.
I added a little bit of heavy cream to the eggs along with some pepper and whipped them up a bit. Into the skillet they went. Once everything was pretty close to done I topped it with cheese. Moved them to a dish to keep warm waiting on my wife to get home.
Well she rolled in so here it is all plated up. It was all very tasty but I will say as a keto diet family the biscuits and gravy was a homerun!! This whole plate really hit the spot!
Well that's a wrap folks!! Thanks for looking!