Paleo Biscuits and Sausage Gravy

When I figured out how to make a couple of my favorite comfort foods into a paleo template that's when it became real to me that I could eat this way all the time.  My three things that I just couldn't live without were pizza, pancakes and biscuits.  I wasn't always a fan of biscuits with gravy but I have become one now that I make my own.  I didn't invent these recipes but I'd like to share them with you today so that you can find your own foods that will make Sunday morning a happy time for you to gather with your family and enjoy some good old fashioned biscuits and gravy and not have to worry about what it's doing to your gut.  

The best biscuits EVER come from Elana's Pantry Almond Flour Cookbook:

2 1/2 cups blanched almond flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/4 cup oil 

1/4 cup agave 

2 eggs

1 tsp freshly squeezed lemon juice

Stir. Measure into 1/3 cup size biscuits.  Bake 350 for 15-20 min.

A couple of side note in regards to baking/cooking/following a recipe.  If I don't have something that is in the recipe I typically "make do" with what I have.  I use olive oil.  I have used honey instead of agave.  I've squeezed an orange instead of lemon.  My food typically turns out different each time I make it because when I want it, it's typically a craving and I'll make it happen using whatever I have in my pantry;0)  

And my all time favorite recipe for sausage gravy comes from Robb Wolf (robbwolf.com)

16 oz. country style pork sausage
2 tbsp arrowroot powder
1 can coconut milk (shake it up before you open it)
1/4 tsp fennel seeds
1 tsp dried, rubbed sage
1/4 tsp cayenne pepper
1/2 tsp pepper
1/4 tsp salt

1. Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.
2. Turn the heat down to medium. Add the arrowroot and stir it into the fat & brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.
3. Add the coconut milk about 1/3 of the can at a time, and whisk together with the “roux” you just made, incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.
4. Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.

Once again, feel free to sub as needed.  I've used turkey sausage, chicken sausage and pork sausage.  I feel like I NEVER have the right spices...this past time I made it I added cumin, cayenne, cardomom, allspice, salt and pepper.  Be creative!  One thing you don't want to sub is milk from a box...like unsweetened coconut, almond or cashew milk!  You really need a can of coconut milk for this one to work.