Grain-Free Biscuits And Bone Broth Gravy
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup tapioca flour
  • 2 tablespoon coconut flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 10 tablespoon unsalted butter, melted
  • 2 large eggs
  • 1/4 cup warm water
  • 1 pound italian sausage
  • 2 tablespoon ghee or butter
  • 2 large yellow onion, roughly chopped
  • 5 garlic cloves, minced
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon oregano, dried
  • 4 cup chicken bone broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, to taste
Directions
  1. Preheat the oven to 350°F (180°C).
  2. Place flours, salt, onion powder and garlic powder in a large bowl. Mix with your hands or a fork. Combine until the mixture is a yellowish-white color. In a small bowl whisk the melted butter and eggs to combine. Add the egg mixture to the dry ingredients and whisk until a batter is created. Add the water and stir until well combined. Line a muffin tin with parchment liners and scoop 2 tablespoons (30 g) of the mixture into each cup. Transfer to the oven and bake for 30 minutes. Remove from the oven and let cool.
  3. Remove the Italian sausage from its casing, break it apart, cook thoroughly in a castiron skillet and set it aside.
  4. Melt the ghee in a pot over medium heat and add the onions. Cook for 15 minutes or until the onions begin to turn golden brown. Add the garlic and herbs and sauté for a minute. Add the broth to deglaze the pan and increase the heat to high.
  5. Once the mixture comes to a boil, reduce the heat to a simmer. Cover the pot and cook for 20 to 30 minutes or until the mixture reduces by half. Add salt and pepper to taste.
  6. Place the remaining sauce into a blender. Purée until smooth. Add the cooked sausage to the pot and return the gravy to the pot, mixing well. Top the biscuits with sausage gravy to serve.