I decided to make a vegetarian-friendly version of gravy, because who doesn’t deserve this wonderful combination? (The sausage can be added later.) Start the recipe by making caramelized onions. The longer onions caramelize, the better they will be, so it’s good to begin cooking them first. This will leave plenty of time for them to turn deep golden brown.
The biscuits can be started next. The dry ingredients are mixed together first, which use a combination of almond flour and coconut flour. Almond milk and coconut oil are then added in. At this point the mixture will still be a little crumbly.
The next step is to whip five egg whites until stiff peaks form. This step can be done by hand but is much easier with a KitchenAid or hand blender! The whipped egg whites can then be folded into the crumbly batter until everything is combined – but don’t over mix. Form as many biscuits as you would like with the dough, large or small – I made 8 small biscuits. Bake for about 15 minutes or until the biscuits are golden brown.
Once the onions are caramelized you can finish the gravy. If you prefer a meat-based gravy, you could easily brown sausage with the onions at this point as well. Otherwise the remaining gravy ingredients can be stirred into the pan and simmered together until thick. The gravy does thicken further as it cools. You can leave the gravy chunky or blend it in a food processor until smooth, like I did with the gravy pictured.
The last step is to drizzle the creamy gravy over the warm biscuits, and sit back and savor. The biscuits are best when they are still warm from the oven. If you have any extra gravy it can be slathered over chicken, sweet potato fries, or your next batch of biscuits.
- For the biscuits
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup almond milk
- 2 tbsp coconut oil, softened
- 5 egg whites
- For the gravy
- 1 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 6 tbsp almond flour
- 1 1/2 tbsp arrowroot powder
- 1 1/2 cups chicken broth
- 1 tsp oregano
- 1/2 tsp garlic powder
- Salt and freshly ground pepper, to taste
- To start the gravy, heat the olive oil in a large skillet over medium-low heat. Add the onions and cook for 20-25 minutes, until mostly caramelized.
- Meanwhile, make the biscuits. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the almond milk and coconut oil.
- In a separate bowl, beat the egg whites until stiff peaks form. Fold into the flour mixture until combined. Scoop about 1/4 cup of dough onto the baking sheet to form approximately 8 biscuits. Bake for 12-15 minutes, or until golden. Remove from the oven and set aside.
- Once the onions are caramelized, add the almond flour and arrowroot to the pan and stir. Cook for one minute, and then stir in the chicken broth, oregano, and garlic powder. Simmer until thickened. Season to taste with salt and pepper. If desired, blend the gravy in a food processor until smooth. Serve warm drizzled over the biscuits.
I am allergic to both coconut and almond. Is there a Paleo base that is not comprised with either of these. I can have pecans, walnuts, cashews and flax. Thanks.
My son doesn’t eat coconut what can be substituted?
I’ve seen a lot of bread recipes that use a ton of egg whites but I never know what to do with the yolks and I hate throwing them out since eggs are kind of expensive. Are there any good Paleo recipes that call for just the yolks? Thanks much for any suggestions!
Hi – I usually love your recipes and I am SO thankful for them … but these are far from biscuits … WAY too coconutty … 🙁