Keto Biscuits and Gravy

How to make flaky keto biscuits (no cheese)

I’ve tried the cheese biscuit route and they always end up tasting like a cheese puck, not a real biscuit. These low carb biscuits are flaky and tender because I skip the cheese entirely and rely on cold butter instead.

The secret to flaky biscuits is frozen butter, grated on a cheese grater.

I freeze my butter for at least 30 minutes before I start. The goal is to keep those butter pieces cold and small so they create steam pockets when the biscuits bake. If the butter gets soft, you lose the flaky layers.

Grating frozen butter on a cheese grater is the fastest way I’ve found to get the right size. It beats cubing and cutting with a fork by a mile, and you handle the butter less so it stays cold.

If you don’t have a cheese grater, you can cube the butter into small pieces and cut it in with a fork or pastry cutter. Just work fast. One of my readers, MK, had great results using a food processor (pulsing the butter into the dry ingredients like pie crust). That’s a solid shortcut if you have one handy.

The other key step is lamination. I fold the dough onto itself 4-5 times, pressing it back into a rectangle each time. This creates visible layers that pull apart like traditional Southern biscuits. It’s the same technique used in pastry, just simplified. If you want a cheesy version, I have sausage cheddar biscuits for that, but for real flaky layers, this no-cheese method wins.

Keto sausage gravy tips

For my low carb sausage gravy, I use breakfast sausage or plain ground pork. Both work great. I’ve also used mild Italian sausage when that’s what I have on hand.

I look for sausage that’s all-natural with no added sugars or fillers. Some ground Italian sausage brands sneak in sugar, so I always check the label. Breakfast sausage is the safest bet for keeping the carb count low.

If you want a different flavor, try making this with bacon instead. I cook the bacon, crumble it, and use the rendered bacon grease as the base for the gravy. The smoky flavor in a bacon version is incredible with these biscuits. You can also use ground turkey if you want a lighter option. I add a tablespoon of extra butter to the pan since turkey is leaner and the gravy needs that fat for body.

How to thicken keto gravy without flour

Traditional gravy uses milk and flour as a thickener. In this keto biscuits and gravy recipe, I use xanthan gum and heavy cream instead.

There are a couple steps I learned from my mama that make a smooth keto gravy every time.

First, cook the xanthan gum. After I add it to the skillet, I stir it around and let it cook for 30 seconds to a minute. This gets rid of any raw flavor and lets it coat each piece of sausage evenly.

Then I slowly whisk in the heavy cream. The slower you pour, the smoother your gravy turns out. Nobody wants lumpy gravy.

If you don’t have xanthan gum, I’ve used arrowroot powder as a backup (1 teaspoon works). I stay away from coconut flour or almond flour as thickeners because they don’t dissolve well and can make the gravy gritty.

Variations for keto sausage gravy

The recipe here is my standard version, but I switch it up depending on my mood. Here’s what I’ve tried and liked:

• Red pepper flakes (I add about 1/4 teaspoon for a little heat)
• Dried sage (classic sausage gravy flavor, about 1/2 teaspoon)
• Fresh garlic, minced (2 cloves, added with the onion)
• Cayenne pepper or hot sauce drizzle for a spicy kick
• Jalapenos, diced (I add them with the onion and let them soften)

For a dairy-free version, I’ve swapped the heavy cream for full-fat coconut milk. The gravy comes out slightly thinner, so I add an extra 1/4 teaspoon of xanthan gum. The biscuits are harder to make dairy-free since they rely on butter and sour cream, but I’ve seen readers have success using coconut oil and coconut cream as substitutes.