Mushroom Sausage Gravy and Biscuits {Paleo, Keto, Sugar Free}

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}

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.

Author: Michele Rosen

Prep Time: 20 minutes

Cook Time: 35 minutes

Course: Dinner

Cuisine: keto, Paleo

Keyword: almond flour, biscuits, coconut flour, gravy, keto, mushrooms, paleo, sausage

Servings: 8

Print this Recipe

Did you make this recipe?

Leave a review

4.62 from 18 votes

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:

1. 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.
2. 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:

1. 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.
2. 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.
3. 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.
4. Serve with the biscuits and garnish with fresh parsley, chives, or scallions. Enjoy!
5. 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

Calories: 490kcal

Carbohydrates: 12g

Protein: 16g

Fat: 43g

Saturated Fat: 16g

Cholesterol: 120mg

Sodium: 649mg

Potassium: 347mg

Fiber: 4g

Sugar: 2g

Vitamin A: 248IU

Vitamin C: 3mg

Calcium: 200mg

Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Keto Recipes?  Try One of These!

Chicken Pot Pie Soup 

Stuffed Pepper Soup in the Instant Pot

Crispy Chicken with Creamy Mushroom Sauce

Baked Salmon in Foil with Garlic, Rosemary and Thyme

Pesto Chicken Meatballs 

Egg Roll in a Bowl with Chicken 

Lemon Chicken Piccata 

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!