Biscuits and gravy for breakfast

Biscuits and Gravy | Wheat Belly Blog
source: Wheat Belly blog

Biscuits and gravy: the ultimate comfort food . . . one you thought you’d never have again!
The familiar dish of breakfast and holiday meals is recreated here with a delicious gravy that you can pour over piping hot biscuits. Because it contains no wheat or other unhealthy thickeners like cornstarch made with “junk” carbohydrates, there should be no blood sugar or insulin problems with this dish, nor joint pain, edema, acid reflux, mind “fog,” or dandruff—life is good without wheat!
While the gravy is also dairy-free for those with dairy intolerances, the biscuits are not, as there are cheese and butter in the biscuits, both of which are optional, e.g., leave out the cheese and replace butter with coconut or other oil.

Makes 10 biscuits

Gravy:
2 tablespoons ecoconut oil
1 pound loose sausage meat/ beef& pork mince
2½ cups beef broth
¼ cup coconut flour
½ cup coconut milk (canned variety)
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon sea salt
Dash ground black pepper
Biscuits:
1 cup shredded cheddar (or other) cheese
2 cups almond meal/flour
¼ cup coconut flour
¾ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
4 ounces butter, melted (or other oil, e.g., extra-light olive, coconut, walnut)
To make gravy:
In large skillet, heat oil over medium heat. Sauté sausage, breaking up as it browns. Cook until thoroughly cooked and no longer pink.
Turn heat up to medium to high and pour in beef broth. Heat just short of boiling, then turn down to low heat. Stir in coconut flour, little by little, over 3-5 minutes; stop adding when gravy obtains desired thickness. Pour in coconut milk and stir in well. Add onion powder, garlic powder, salt, and pepper and simmer over low heat for 5 minutes. Add additional salt and pepper to taste. Remove from heat and set aside.
To make biscuits:
Preheat oven to 325° F.
In food chopper or processor, pulse shredded cheese to finer, granular consistency.
Pour cheese into large bowl, then add almond meal, coconut flour, baking soda, and salt and mix thoroughly. Add the eggs and butter or oil and mix thoroughly to yield thick dough.
Spoon out dough into 10 or so ¾-inch thick mounds onto a parchment paper-lined baking pan. Bake for 20 minutes or until lightly browned and toothpick withdraws dry.
Ladle gravy onto biscuits just before serving.


  Polish_pls

 
Gravy:
2lyzki oliwy z oliwek
1/2 kg miesa mielonego
2½kubka wywaru miesnego(bulionu wolowego)
¼ kubka maki kokosowej
½ kubka mleka kokosowego ( bez dodatkow)
1lyzka cebuli w proszku
1lyzeczka czosnku w proszku ( lub 3 zabki swiezego
½ lyzeczki soli morskiej
mielony pieprz do smaku

Biscuits:
1 kubek startego sera cheddar lub innego
2 szkl maki migdalowej
¼ szkl maki kokosowej
¾ lyzeczki sody
½ lyzeczki soli
2 duze jaja
2 lyzki masla ( stopionego) lub oliwa z oliwek, olej kokosowy, orzechowy, inny


 

In large skillet, heat oil over medium heat.
na duzej patelni rozgrzac olej, zrumienic czosnek ( jesli uzywamy swiezego)
 mieso mielone ( rozdrobnic i zrumienic)
 Zmniejszych ogien i dolac wywar wolowy
Podgrzac do zawrzenia, zmniejszyc ogien. Dodac make kokosowa( stopniowo przez 3-5 min) i wymieszac
Dodac mleko kokosowe, cebule w proszku ( i czosnek w proszku ), sol, pieprz.
Gotowac na wolnym ogniu przez 5 min.Odstawic na bok

.
rozgrzac piekarnik do 170 st
w malakserze rozgrobnic dodatkowo starty ser ( do konsystencji granulatu)
 Przesypac do  duzej miski, dodac make migdalowa, kokosowa, sode i sol.
Wymieszac
Dodac jajka i maslo. wymieszac z reszta skladnikow do momentu uzyskania gestego ciasta
przelozyc do foremek lub rozwalkowac ( przykrywajac uprzednio papierem do pieczenia) i wykroic ciastka grubosci ok 1 cm
Rozlozyc na blasze wylozonej papierem do pieczenia, piec 20 min na zloty kolor
Podawac polane gravy.