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1.05.20

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

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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.   

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!

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.

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

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.

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.

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.

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.

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.

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}

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.

 

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
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4.65 from 17 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! 

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. mayank sahu says

    January 7, 2020 at 10:20 pm

    5 stars
    thank you for the recepie
    loved it

    sad shayari

    Reply
  2. Kelli says

    January 15, 2020 at 8:41 am

    5 stars
    Delicious! I subbed spinach for the mushrooms and it came out so savory and filling. Will definitely make again!

    Reply
  3. Hali says

    March 3, 2020 at 12:48 pm

    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!

    Reply
  4. Yvonne says

    April 1, 2020 at 8:20 pm

    4 stars
    This recipe was very good! Savory. The ingredients were great but the cooking times need adjustment. Thank you for sharing this!

    Reply
  5. Suzan Fairchild says

    April 9, 2020 at 3:09 pm

    5 stars
    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?

    Reply
  6. Claire says

    April 11, 2020 at 1:12 pm

    5 stars
    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!

    Reply
  7. Yolanda says

    June 1, 2020 at 2:38 pm

    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!

    Reply
  8. Meredith says

    June 27, 2020 at 7:27 pm

    5 stars
    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!

    Reply
  9. Ronnie Bird says

    July 1, 2020 at 3:00 pm

    how long do I cook sausage stuffed mushrooms when the sausage is not pre-cooked?

    Reply
  10. Dani says

    December 1, 2020 at 10:00 am

    5 stars
    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.

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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