My, oh my. Our family love’s biscuits and gravy.
It was heart breaking to see them have one of their favorite foods refused when we had to go gluten free and grain free.
So what was I supposed to do? Sit around and wait until we “might” be able to eat grains again? No way! Or tell my son, “Sorry babe, you can’t have this for your birthday. ” 🙁 Uh, uh.
So I made them this way:
- makes about 12-14
- 1 cup coconut flour
- 1/2 cup almond flour
- about 3 shakes of stevia
- 1 tsp sea salt
- 2 tsp baking powder (homemade) (or add 1 tsp apple cider vinegar)
- 1/2 tsp soda
- 12 tablespoons palm oil, coconut oil or almond butter ( OR 1 1/2 sticks cold butter)
- 6 eggs
- serves about 6 people
- 1 1/2 lbs. grass fed ground beef (or ground turkey)
- 1 tsp garlic (optional.. but we love it!)
- 1 tsp onion powder (also optional)
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried sage
- 1/4 tsp dried oregano
- 1/4 tsp dried marjoram
- 1/4 tsp nutmeg
- 1/4 ginger
- 1/4 cumin
- 1/4 cayenne
- 1/4 tsp pepper
- 2 tsp sea salt
- 1 - 2 quarts almond milk
- 1 - 2 tsp glucomannan powder (optional, or use other thickener)
- Any or all of the seasonings are optional... but this is the way we like it... and we like it a lot! 🙂
- Preheat the oven to 400 degrees.
- Place all dry ingredients into food processor or large bowl.
- Mix till well incorporated. Add oil or butter and mix till you see peas sized pieces all around.
- Add eggs. Mix very well... till thick like in the picture.
- Place large spoonfuls of batter onto baking stone or parchment lined baking sheet. They will puff slightly.
- Bake for about 15 minutes of until golden brown.
- Serve. I do not split the biscuits but rather serve two per bowl, per person, except husband and son, they get more.
- (Remember.... I live at 9000 ft. you may have to make altitude adjustments to the biscuits)
- While biscuits are baking, brown ground beef in a large skillet.
- You may premix the seasoning the night before and mix it into the meat. OR if you are short on time, just add the seasoning to the "almost all the way browned" meat, basically when the meat has some pink to it still. Just make sure that you mix well which ever way you choose!
- Finish browning, then add enough almond milk to make a nice size serving. 1- 1 1/2 quarts or a little more if you're making it stretch or like it a bit more runny.
- Bring to a boil and add thickener slowly sprinkling while stirring if using glucomannan powder. How much you need depends on how thick you like it. Add a tsp. to start and then let it cook a bit. Come back and see how thick it is. Add more if necessary. If you use something else like arrowroot or xantham gum, add about 1-2 tsp to some water and stir then add to your beef mixture. I prefer glucomannan, if I use a thickener, and it doesn't "mess" with us in small quantities. If you choose not to add any thickener, then use less milk.
Easy peasy and soooooo GOOD!
For THM this is an S!
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