Easy to make, quick and healthy mushroom sausage gravy with paleo and keto friendly biscuits. This meal is great anytime you’re craving savory, hearty comfort food. Gluten free, dairy free, sugar free.
Ever since making keto biscuits that absolutely rocked my world alongside this Chicken Pot Pie Soup, I’ve been dreaming up a good paleo and keto biscuits and gravy recipe.
And here it is! Low carb and paleo one-bowl biscuits with a flavorful, thick and creamy mushroom sausage gravy that you’ll want to eat like soup.
It’s seriously tasty and surprisingly easy to whip up. Savory comfort food to the max!
What You Need To Make Paleo Sausage Gravy
The sausage gravy is actually Whole30 compliant by itself, and if you happen to be doing the Whole30 you could easily pair it with some roasted potatoes or spoon it over a baked potato. Here’s what you’ll need to make it:
- Ghee or avocado oil
- Sausage (with no added sugar)
- Onion
- Mushrooms
- Almond milk or coconut milk
- Sage
- Paprika
- Sea salt and black pepper
- Cayenne pepper (optional)
- Parsley
I used unsweetened almond milk and the flavor was great. Coconut milk will give it just a slight coconut flavor, but will also make the gravy thicker. Use what you prefer.
What You Need to Make Keto Biscuits
The biscuits are low carb, keto, paleo, and made all in one bowl! A great easy biscuit recipe when you need some bread with a mea. Here’s what you’ll need:
- Blanched almond flour
- Coconut flour
- Baking powder (you can make your own paleo version, instructions in the recipe box)
- Ghee or grass fed butter, or refined coconut oil
- Almond milk or oconut milk
- Sea salt and black pepper
- Eggs
How to Make Paleo and Keto Biscuits and Mushroom Sausage Gravy
First, prepare the biscuit batter in one bowl. You might need to chill the batter about 10 minutes before baking it to get the biscuits to keep their shape in the oven. Bake then for 15-18 minutes or until golden.
While they’re in the oven, get started on the gravy. Brown the sausage in a large skillet, then add the onions and mushrooms and cook until fragrant.
Sprinkle the tapioca over the mixture and stir to coat, then add the milk of choice and seasonings. Cook, stirring, until thickened, garnish, and serve over the hot biscuits.
Yup, it’s that simple! Fast enough for weeknights and so deliciously comforting.
Why Isn’t Paleo Mushroom Sausage Gravy and Biscuits Whole30 Compliant?
While the mushroom sausage gravy itself IS Whole30 compliant, the biscuits are not.
Even though the ingredients are all compliant, they are still a baked good and therefore not allowed on the Whole30.
If you want a Whole30 compliant substitute for the biscuits, I highly recommend some crispy roasted potatoes or even a baked potato.
You can also serve over cauliflower rice or cauliflower mash to keep it low carb and keto.
Tips for Making Keto Biscuits
These biscuits are simple to throw together all in one bowl! I recommend using either ghee or grass fed butter, however you can also use refined coconut oil to keep them dairy free.
I always use refined organic coconut oil when baking rather than extra virgin because you avoid the coconut flavor, plus it’s better in high heat than virgin.
You can use either coconut milk or almond milk for the biscuits. I find that they keep their shape a bit better with almond milk but are a bit more moist with coconut.
Sometimes you’ll find that the batter isn’t keeping its shape when scooping onto the baking sheet. In this case, just chill the batter for about 10 minutes and try again. For the biscuits pictured, I did not have to chill the batter and they turned out perfectly.
I hope you’re ready for a dreamy comforting seriously delicious meal! Grab your ingredients and let’s go!
Mushroom Sausage Gravy and Biscuits {Paleo, Keto, Sugar Free}
Mushroom Sausage Gravy and Biscuits {Paleo, Keto}
Ingredients
Biscuits:
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder*
- 1/2 tsp fine grain sea salt
- 1/4 tsp black pepper
- 6 Tbsp ghee or grass-fed butter melted
- 6 Tbsp almond milk or coconut milk
- 2 large eggs whisked
Gravy:
- 2 Tbsp ghee or avocado oil
- 1 lb sausage (bulk) with no added sugar
- 1 medium onion diced
- 8 oz mushrooms sliced
- 3 tablespoons tapioca flour **
- 2 1/2 cups almond milk or coconut milk unsweetened
- 1/2 tsp sage or poultry seasoning
- 1/2 tsp paprika
- Sea salt and black pepper to taste
- Cayenne pepper to taste, optional
- 2 Tbsp parsley minced
- Chives or scallions optional
Instructions
Biscuits:
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Prepare the biscuits first. Preheat your oven to 350° and line a large baking sheet with parchment paper. In a large mixing bowl, stir together all the dry ingredients. Make a well in the center of the dry mixture and add in the butter, milk and eggs. Stir until well combined and smooth. Chill the mixture in the refrigerator for 5-10 minutes.
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Using an ice cream scoop, scoop 1/4 cups of batter on the prepared baking sheet at least 2” apart. I made 8 biscuits. Bake in the preheated oven for 15-18 minutes or until light golden brown.
Gravy:
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Heat a large skillet over medium high heat and add the ghee or oil. Crumble the sausage into the skillet and cooked, stirring to break up lumps, until browned.
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Lower the heat to medium and the onion, cook about a minute until soft and fragrant. Add the mushrooms and stir to coat, cook another 45 seconds.
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Sprinkle the tapioca flour over the mixture and toss to coat. Add in the milk, then season with poultry seasoning or sage ad paprika. Raise the heat and bring to a boil, stirring, to thicken. Once thickened, remove from heat and season with salt, pepper, and cayenne pepper to taste.
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Serve with the biscuits and garnish with fresh parsley, chives, or scallions. Enjoy!
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Store leftover biscuits in the refrigerator for up to 3 days or freeze to keep longer. Store gravy in a sealed container in the refrigerator for up to 3 days.
Recipe Notes
*To make paleo friendly (corn free) baking powder, mix 2 tsp cream of tartar with 1 tsp baking soda and 1 tsp tapioca starch. Use just 1 1/2 tsp of this mixture for this recipe.
**Sub in 1 tbsp tapioca flour + 2 Tbsp blanched almond flour for fewer carbs.
Nutrition
Shop Products and Ingredients:
Want More Keto Recipes? Try One of These!
Stuffed Pepper Soup in the Instant Pot
Crispy Chicken with Creamy Mushroom Sauce
Baked Salmon in Foil with Garlic, Rosemary and Thyme
Egg Roll in a Bowl with Chicken
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thank you for the recepie
loved it
sad shayari
Delicious! I subbed spinach for the mushrooms and it came out so savory and filling. Will definitely make again!
HI! I was wondering if you have ever tried this with oat flour or if that would mess with the texture and consistency of the biscuit batter?
Thanks!
This recipe was very good! Savory. The ingredients were great but the cooking times need adjustment. Thank you for sharing this!
OMG! This is awesome. It’s been pouring rain in So Cal and, with Stay Home Safe, we needed some comfort food. I happened to have all of the ingredients on hand. No trip to the dreaded grocery store required! This was delicious and oh so comforting at a time when some comfort is needed. Use baked russets potatoes instead of biscuits. Can I freeze the leftovers?
Wow! I only made the biscuits from this recipe, and they are to DIE for! So flaky, melted in my mouth. So impressed. I made 6 large biscuits vs 8 and had to cook for 30 min vs 15. Love!
This recipe is so flavorful and amazing. Made this for celebratory brunch after the hubby’s final exams! On point as usual Michele! You’re the reason I can survive a gluten free lifestyle and not feel deprived!
My husband said as he was licking the pot clean- can we add this to our favorites?! This is so good! My 3 and 1 yr old loved it as well. Thank you for a delicious dish!
how long do I cook sausage stuffed mushrooms when the sausage is not pre-cooked?
SO tasty!! Skipped the sausage and tapiaco flour. Added a bit of chicken broth, hemp milk and fresh thyme. To thicken it, I blended a portion of the mix.
I made this today and it turned out amazing! My Dr told me I had to quit gluten but, I have been craving Biscuits and gravy. I slightly modified it since I did not want to go to the store. I had some Bob’s Red Mill Paleo baking flour in the freezer so, i substituted it for the flours. Had to add a little extra liquid to the gravy since the flour was more absorbent. Biscuits with this flour came out perfect filling and delicious!
Hello, guys. My understanding is that any dish that has mushrooms in its composition is doomed to success. But I was wondering, if you make a dish with magic mushrooms http://www.shrooms-online.net and eat it, what will be the effect? Will the magic mushrooms lose their properties when cooked? Share your opinions, please.
Recently, I finally lost a terrible appetite, because of which I could eat a ton of food a day. I started taking nutritional supplements which can be found here https://hometownherocbd.com/collections/taffy and read more information about these nutritional supplements there. In general, I just wanted to strengthen the immune system and reduce stress, but apparently they also helped me normalize my appetite.
Is nutrition based on one biscuit?
The growing process can be repeated several times until the nutrients in the substrate are depleted. The first flush (growing spree) of mushrooms will be the largest, and the following flushes will be smaller and smaller until no mushrooms grow up anymore. https://magicmushroomsporesusa.com/ The average result after depletion is between 200 and 400 grams of fresh mushrooms when the ideal conditions are met. If you take into account that the recommended dose is a portion of 15 grams of fresh mushrooms, we will let you do the math!
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