Paleo Biscuits and Gravy

20 Jul

I may have been born and raised in New England, but there are some southern foods I absolutely LOVE!  Biscuits and gravy?  Yes, please!  Now the normal version is not good for you.  Tastes great, not healthy.  Here’s an updated paleo version to keep your taste buds happy and your body healthy.  Now biscuits are usually served with a sawmill gravy that uses breakfast sausage.  I hate breakfast sausage  so my gravy is a BACON gravy!  Who doesn’t love bacon?  Come on now 🙂  I sent John to work with a container of paleo biscuits and gravy for breakfast and got the following text: “I don’t know what I just ate but that biscuit with gravy thing was delicious!!!!”  Yes, 4 exclamation points.  This is definitely a winner.  Give it a try!

Paleo biscuits and gravy

Paleo biscuits and gravy


Biscuits (10-12)

1.5 pounds sweet potato

3 large eggs

3 tbl. bacon fat

1 large jalapeño pepper, diced

1 tsp. baking powder

¾ tsp. kosher salt

¾ cup almond meal/flour

¼ cup coconut flour


10 oz. bacon, diced (I use uncured, nitrate free)

¼ cup arrowroot powder

2 cups unsweetened coconut milk beverage

Salt and pepper to taste


Bake sweet potato at 425°F until fork tender, 45-60 minutes.  Cool completely.  Cook bacon in a skillet over medium-medium high heat until crisp.  Move bacon to paper towels to drain and set aside 3 tbl. of the bacon fat to add to your biscuit batter.  To the remaining bacon fat in your skillet whisk in 1/4 cup arrowroot powder.  Now whisk in coconut milk beverage.  Season with salt and pepper, return cooked bacon to the skillet.

Remove the cool baked sweet potato from its skin.  In your stand mixer blend together sweet potato and eggs.  Add bacon fat, jalapeño  3/4 tsp. kosher salt, and baking powder.  Add almond meal and sift in coconut flour.  I used an ice cream scoop to dollop biscuit size sections of dough onto a baking sheet lined with parchment paper.  Bake biscuits at 375°F until they begin to turn golden, 25-30 minutes.




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