I remember the biscuits and gravy from my youth. What I used to call it was a “heart attack waiting to happen.” I loved it – rich gravy over a biscuit…then I would beach myself in a chair and nap for half a day.
I found the original recipe in the Paleo Comfort Foods cookbook. I changed it up and had two taste testers – both said it was fabulous.
You may want to have the ingredients on hand for New Year’s morning…just sayin’.
- 1 lb. ground pork sausage
- 1 lb ground bison
- 2 tbsp almond flour
- 2 tbsp arrowroot powder or tapioca powder
- 2+ cans coconut milk*
- 2 cups sliced mushrooms
- 2 tbsp poultry seasoning
- 2 tbsp paprika
- 1 tbsp pepper
- Salt and pepper to taste
*I added the “+” because when I ate this for leftovers the next day, the gravy had been soaked up and I didn’t have a lot of liquid left! I was bummed. So, if you like yours with lots of liquid, I would up the coconut milk content to 3 cans and add more poultry spice and paprika.
- Mix the almond flour and arrowroot/tapioca powder together, set aside.
- Sauté meat in a large skillet until completely cooked. Remove sausage form pan, saving the drippings in the pan. Note: you won’t have a lot with the bison/pork mix. You MAY need to add some bacon fat or avocado oil, whatever you use normally.
- Add the flour/powder mixture to the skillet and whisk the meat drippings over medium-low heat, until a paste is formed. Scrape the skillet as you go to work in browned meat bits.
- Pour in about a ½ can of coconut milk. Add spices. Turn up to medium heat and continue scraping the skillet as you stir the mixture.
- Add remaining coconut milk in batches until the two cans are added, mixing as you go and bring to a simmer.
- Add mushrooms, let cook for a few minutes.
- Add sausage back in and simmer until the gravy thickens to desired thickness. If mix is too thick for your liking, add some chicken broth/stock.
- Serve over Basic Paleo Biscuits.
- Salt and pepper to taste.