Keto Biscuits and Gravy

Low Carb Easy Biscuit and Gravy Recipe

Biscuits and gravy will always remind me of my grandpa. He loved them and either made them most mornings or talked about them quite often. When I met my husband is was equally obsessed over this hearty breakfast dish, so I knew it was meant to be! This recipe is you for both!

Keto biscuits and gravy are actually quite easy to make. You can have both the biscuits and the gravy done in under 30 minutes. Even though it’s pretty simple to prepare, we generally enjoy this breakfast on mornings when things slow down, like the weekends.

Biscuits and gravy are a quintessential breakfast comfort food. But just because we are on a ketogenic diet, doesn’t mean we can’t ever have our favorite foods anymore. My recipe for keto biscuits creates a tender crumb bread that will soak up every drop of thick, creamy sausage gravy. The combination is unreal and is worthy of any country breakfast plate.

The Keto Biscuits

These low carb biscuits are flaky and fluffy. Unlike other low carb biscuit recipes, they don’t taste like a block of cheese because this biscuit recipe DOESN’T USE CHEESE AT ALL!! The secret to flaky, tender biscuits is to use butter that is cold. I found the best way is to freeze the butter for 30 minutes before using. The goal is to keep the butter in cold small chunks while assembling your biscuit dough. You don’t want the butter to get soft and melt or else your low carb biscuits may not be so big and flaky.

My favorite method for incorporating the butter into the dry ingredients it to use a cheese grater to shred the frozen butter. This creates the perfect size for biscuits. Plus it is a whole lot easier than cubing the butter and cutting it into the dough using a fork or pastry cutter. However, if you don’t have a cheese grater, you could use the old method of cubing the butter into small chucks and cutting it into the dough using a fork or a pastry cutter. Keep in mind, the more you manipulate the butter, the faster it will soften. This is why a cheese grater is ideal.

The Sausage

To make my low carb sausage gravy, I like to use breakfast sausage or ground pork. Sometimes I will get mild italian sausage. I will try to purchase sausage that is all-natural with no nitrates and no additives. Sometimes, ground italian sausage will contain sugars so read the label before you buy. That’s why it is best to use breakfast sausage or ground pork.

How to Thicken Keto Gravy?

Traditional bechamel sauce, white sauce, uses milk and flour as a thickener. In this keto biscuits and gravy recipe, we rely on xanthan gum and heavy cream to thicken our gravy.

There are a couple key steps to making a good keto gravy. This is how my mama taught me. The first step is to make sure the xanthan gum is cooked. After we add it to the skillet, stir it and let cook for 30 seconds to a minute. This will get rid of any flavor the xanthan gum has and give it times to coat to each piece of sausage. The next step is to slowly whisk in the heavy cream. The more slowly you whisk in the cream, the smoothier your gravy will be. Nobody likes a lumpy gravy.

If you don’t have xanthan gum in your keto pantry, you can use arrowroot powder. Although it can be done, I shy away from using coconut flour or almond flour because they don’t dissolve well and your gravy may turn out gritty.

Variations to Creamy Keto Sausage Gravy

The recipe provided here is a basic keto biscuits and gravy recipe. You can spice up your creamy keto sausage gravy if you want. Consider adding the following:

• red pepper flakes
• dried sage
• anise seed
• garlic
• cayenne pepper
• hot sauce