Rich, tender biscuits pair with creamy sausage gravy for the perfect Southern dish with a twist in our low carb biscuits and gravy. Made with almond flour, butter, eggs, and sour cream- this meal comes together in just 30 minutes!
Low Carb Biscuits and Gravy
Equipment
- Small Bowl
Ingredients
For the Biscuits:
- 2 ⅓ cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 2 eggs
- 6 tablespoons butter, melted, divided
- ¼ cup sour cream
For the Gravy:
- 1 pound ground sausage
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup water
- 1 ½ tablespoons black pepper, coarse ground
- ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1-2 teaspoons corn starch
Instructions
For the Biscuits:
- Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. Set it aside. Then, crack eggs into a small bowl and whisk them together. Set them aside.
- Add almond flour, baking powder, garlic powder, and salt to a mixing bowl. Then, stir in the reserved egg mixture, 5 tbsp melted butter and sour cream.
- Using an ice cream scoop or similar-sized spoon, scoop out the dough. Use your hands to form a rounded biscuit shape, then sightly flatten the top with your fingers and place them on the rimmed baking sheet. Repeat with the remaining dough.
- Glaze the top of the biscuits with melted butter.
- Bake for 15 minutes until the biscuits are firm and golden.
For the Gravy:
- While the biscuits are baking, brown the sausage in a saute pan over medium heat for 4-5 minutes. Remove the meat from the pan using a slotted spoon and set it aside.
- Return the pan to medium heat and add the heavy cream, water, pepper, salt, and garlic powder. Then, gently whisk in the corn starch.
- Bring the mixture to a gentle bubble to thicken the gravy. Reduce heat to low and return the meat to the pan. Stir to combine, cover, and simmer for another 5 minutes.
- Taste and season with black pepper to serve.
Nutrition
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WHAT YOU NEED TO MAKE THIS RECIPE
- Almond Flour: For best results, use almond flour that has been blanched. What is blanched almond flour? It’s flour made of almonds that have had the skins removed. I use blanched almond flour since it’s lighter, making it perfect for our low-carb biscuits.
- Baking Powder: Baking powder adds lift to the biscuits.
- Eggs: Bind the batter ingredients together using eggs.
- Butter: Butter flavors the biscuits and the gravy.
- Sour Cream: Add moisture to the batter without it becoming too thin using sour cream.
- Sausage: We use ground turkey sausage, but feel free to use beef or pork sausage.
- Heavy cream: I use heavy cream as a base for the gravy. However, I have used almond milk with similar results if you prefer a non-dairy alternative.
- Corn Starch: Use cornstarch to thicken the gravy and give it the perfect texture.
- Spices: I season the biscuits and gravy with salt, pepper, and garlic powder.
HOW TO MAKE LOW CARB BISCUITS AND GRAVY
For the Biscuits:
STEP 1
Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. Set it aside. Then, crack eggs into a small bowl and whisk them together. Set them aside.
STEP 2
Add almond flour, baking powder, garlic powder, and salt to a mixing bowl. Then, stir in the reserved egg mixture, 5 tbsp melted butter and sour cream.
STEP 3
Using an ice cream scoop or similar-sized spoon, scoop out the dough. Use your hands to form a rounded biscuit shape, then sightly flatten the top with your fingers and place them on the rimmed baking sheet. Repeat with the remaining dough.
STEP 4
Glaze the top of the biscuits with melted butter.
STEP 5
Bake for 15 minutes until the biscuits are firm and golden.
For the Gravy:
STEP 1
While the biscuits are baking, brown the sausage in a saute pan over medium heat for 4-5 minutes. Remove the meat from the pan using a slotted spoon and set it aside.
STEP 2
Return the pan to medium heat and add the heavy cream, water, pepper, salt, and garlic powder. Then, gently whisk in the corn starch.
STEP 3
Bring the mixture to a gentle bubble to thicken the gravy. Reduce heat to low and return the meat to the pan. Stir to combine, cover, and simmer for another 5 minutes.
STEP 4
Taste and season with black pepper to serve.
Did you enjoy our recipe for low-carb biscuits and gravy?
Try one of these breakfast recipes from the Jamil Ghar!
COMMON QUESTIONS ABOUT LOW CARB BISCUITS AND GRAVY
Can I freeze biscuits and gravy?
Yes, but do so separately; freezing the biscuits is one of my favorite things about making this recipe. I often double the recipe just so I can freeze them and have a quick and easy breakfast the next time around. Allow the biscuits to cool completely, and add them to a freezer-safe bag. Do the same with the leftover gravy. The biscuits and gravy will freeze for up to 3 months. When you’re ready to eat it, warm the biscuits in the oven or microwave, then heat the gravy on the stovetop. Enjoy!