Sausage Gravy with Eggy Biscuits

During the winter months I am all about comfort food! This biscuits and gravy is a tasty take on traditional biscuits and gravy but it’s dairy optional and gluten free! 

I spent ten years of my childhood and young adult years in Texas. Biscuits and Gravy are a breakfast staple in the south and something my family has always enjoyed. When we went gluten and dairy free I had to make a few tweaks but we can still enjoy the breakfast that we love now with healthier ingredients! 

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Sausage Gravy with Eggy Biscuits
Serves 4 to 6

Gravy

1 pound ground pork sausage
2 1/2 cups hemp milk 
1/4 cup buckwheat flour
1/2 teaspoon fine ground sea salt
1/4 teaspoon ground black pepper

Biscuits

1 cup old fashioned oats
2 large eggs
1 tablespoon hemp milk 
1 tablespoon grass-fed butter or ghee
1 teaspoon baking powder
1/4 teaspoon fine ground sea salt

1. Preheat the oven to 425F. Place a piece of parchment paper over a large baking sheet and set aside.
2. In a high powdered blender combine the biscuit ingredients; oats, eggs, hemp milk, butter, baking powder, and sea salt. Blend on high for 2 minutes.
3. Using a 1 1/2 tablespoon cookie scoop, transfer the batter to the prepared cookie sheet. Bake for 10-12 minutes. Remove from the oven and let cool on a wire rack.
4. Preheat a large cast iron skillet over medium-high heat on the stove top. Add the pork sausage and use a wooden spoon to crumbled the pork. Stir every couple minutes until the pork has cooked through.
5. Working quickly add the hemp milk, buckwheat flour, and sea salt. Use a whisk to combine and let simmer until the mixture thickens into a gravy. Remove from heat and serve over the egg biscuits.

 

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Sausage Gravy with Eggy Biscuits

Gravy

• 1 pound ground pork sausage
• 2 1/2 cups hemp milk
• 1/4 cup buckwheat flour
• 1/2 teaspoon fine ground sea salt
• 1/4 teaspoon ground black pepper

Biscuits

• 1 cup old fashioned oats
• 2 large eggs
• 1 tablespoon hemp milk
• 1 tablespoon grass-fed butter or ghee
• 1 teaspoon baking powder
• 1/4 teaspoon fine ground sea salt

1. Preheat the oven to 425F. Place a piece of parchment paper over a large baking sheet and set aside.
2. In a high powdered blender combine the biscuit ingredients; oats, eggs, hemp milk, butter, baking powder, and sea salt. Blend on high for 2 minutes.
3. Using a 1 1/2 tablespoon cookie scoop, transfer the batter to the prepared cookie sheet. Bake for 10-12 minutes. Remove from the oven and let cool on a wire rack.
4. Preheat a large cast iron skillet over medium-high heat on the stove top. Add the pork sausage and use a wooden spoon to crumbled the pork. Stir every couple minutes until the pork has cooked through.
5. Working quickly add the hemp milk, buckwheat flour, and sea salt. Use a whisk to combine and let simmer until the mixture thickens into a gravy. Remove from heat and serve over the egg biscuits.

Serves 4 to 6

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