Lemon Chive Biscuits & Chicken Sausage Gravy
Happy 4th! What better way to celebrate than with some food?!
Fresh and flakey biscuits are one of those things that make me feel all warm and fuzzy inside. The problem? I’ve never been able to find a biscuit recipe that is healthy and is also able to rival traditional biscuits that I love so much.
These biscuits are delicious, fluffy, and flakey all while being healthy. Gotta love that! I added some chive and extra lemon to them to give them a little something, but feel free to take those out and reduce the lemon juice to 1 tablespoon (you’ll need the acid to activate the baking soda) for a traditional tasting biscuit. They’re best when eaten out of the oven. Because of the coconut flour they’ll build moisture once stored and won’t reflect as much of that light and flakey consistency that biscuits should be.
A perfect breakfast with biscuits is obviously biscuits and gravy. And this gravy will absolutely fool anyone who was expecting a rich and creamy gravy. With chicken sausage and almond or cassava flour, this gravy is lick your plate clean good as well as good for you. Fool your family, fool yourself, but definitely worth a try.
Lemon Chive Biscuits and Chicken Sausage Gravy
Ingredients
Biscuits
- ½ cup milk of choice
- 2 tablespoons lemon juice
- 1 cup almond flour
- ½ cup coconut flour
- 2/3 cups arrowroot flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoons pink Himalayan salt
- 5 tablespoons cold ghee or coconut oil (ghee will give a more traditional biscuit taste)
- 2 eggs
- 2 tablespoons chives, thinly sliced
- 1 tablespoon ghee or avocado oil
Chicken Sausage Gravy
- 1 tablespoon avocado oil
- 2 links Aidells Chicken Apple Sausage, sliced lengthwise into quarters then thinly sliced
- ¼ cup yellow onion, minced
- ¼ cup almond flour or cassava flour
- 2 cups almond milk
- ½ teaspoon pink Himalayan salt, or to taste
- 1 teaspoon black pepper, or to taste
- ½ teaspoon smoked paprika, optional
- ¼ cup parsley, roughly chopped
Instructions
- Preheat oven to 400⁰F and line a baking sheet with parchment paper.
- In a small bowl add the milk and lemon juice and let sit for 5-10 minutes. In a medium bowl combine flours, baking soda, baking powder, and salt. Mix well. Cut the ghee or coconut oil into the dry ingredients. Pour the milk and lemon juice mixture into the dry ingredients along with the eggs and mix just until combined. Fold in 1 tablespoon of the chives.
- Using a ¼ cup measuring cup, form your biscuits by scooping dough into the cup and shaking out into your hand and placing on baking sheet.
- In a small bowl mix 1 tablespoon ghee or avocado oil and chives. Using a basting brush, brush the oil and chive mixture over each of the biscuits.
- Bake for 12-15 minutes or until the tops are golden brown.
- While the biscuits bake, heat 1 tablespoon oil in a medium pan over medium-high heat until hot but not smoking. Add in sausage and onions, season lightly with salt and pepper and cook until sausage lightly browns, about 5-7 minutes.
- Add in the flour and stir to coat sausage, about 2-3 minutes. Add in milk, paprika, salt, and pepper and cook until starts to thicken. Add more milk ¼ cup at a time if your gravy is too thick. Once thickened add in half of the parsley leaves and additional spices to taste.
- Slice biscuits in half and spoon gravy over top. Garnish with parsley.
