When I go to Montana and visit my mom, we always go to the Early Bird Cafe at least once while I'm there. We don't even need a menu, we all order the biscuits and gravy. YUM! A couple years ago, I went to visit my mom, and when she picked me up at the airport she told me she had some really bad news for me. The Early Bird Cafe was closed that week for their annual weekly scrub down and wouldn't be open until after I left. They happened to be closed the exact week I was there. I was so bummed.
Well, I was craving biscuits and gravy. And breakfast for dinner is one of Dave's favorite things to eat, so I figured we would have biscuits and gravy for dinner. This was delicious! These low carb biscuits are so good, with gravy, with butter or with homemade Nutella! I could eat the whole pan myself!
This will certainly be one of those dinners that will be on a regular rotation at our house.
3 large egg whites
2 cloves garlic, minced
1 cup blanched almond flour,
1 teaspoon baking powder
1/4 tsp sea salt
2 Tbsp. very cold unsalted butter, cut into 1/4 inch pieces
1/2 cup sharp cheddar cheese, grated
Preheat oven to 400˚F. Line a baking sheet with parchment paper or spray with cooking spray.
In a medium sized bowl, whip the egg whites until very stiff, then gently mix in the garlic. Set aside.
In a separate medium-sized bowl, stir together the almond flour, baking powder, and salt until well combined. Cut in the cold diced butter until the butter pieces are pea-sized or smaller. (I did this in my food processor). Gently fold the dry mixture into the egg whites. Fold in the cheese. If the dough is too wet to form into mounds, add a few tablespoons of almond flour until the dough holds together.
1 lb. pork sausage
2 cloves garlic, minced
1 (8 oz.) pkg. cream cheese
1 cup beef bone broth
sea salt and ground black pepper, to taste
Place sausage, onions, and garlic in a large skillet over medium heat. Cook for 5-6 minutes, stirring frequently, until the sausage is browned. Gradually add the cream cheese and broth; cook stirring constantly, until the mixture comes to a gentle simmer, thickens, and becomes smooth. Reduce the heat to medium-low and simmer for 2 minutes to thicken the gravy further, stirring constantly. Season to taste with salt and pepper.
To serve, split the biscuits in half. Place 2 halves on plate, then top with about 1/3 cup of the sausage gravy. Repeat with the rest of the biscuits and gravy.
Store extras in separate airtight containers in the refrigerator for up to 3 days. Reheat the biscuits on a baking sheet in a preheated 350˚F oven for 5 minutes or until warmed through. Reheat the gravy in a saucepan over medium-low heat until warmed, stirring constantly. Add a little broth to thin, if gravy had become too thick.
1 year ago: The Season of Eating
3 years ago: United Way Auction and Alaskan Cranberry Shortbread
5 years ago: Bonding with the New Sewing Machine and Ice Breaker DOTW
November 15, 2017 Sunrise 9:24 am Sunset 3:45 pm Temp. H 6/ L 1˚F