I grew up eating Biscuits and Gravy (also called SOS, don’t ask what it stands for!) which is essentially a combination of a white sausage gravy and buttery drop biscuits. Yum!
When I went keto in 2016 I had largely forgotten about it until recently it had, for some reason unknown, popped into my head again.* I looked through a few recipes but couldn’t quite find one that suited my preferences for ingredients, flavor, and simplicity so I decided to make my own.
Please note that none of the links in this post are affiliate links. I only mention brands when I particularly like something of my own free will. I am not sponsored by anyone listed here or in general. I just like good quality stuff.
* Upon some brief reflection I’m pretty sure it’s because I had breakfast sausage in the fridge and was trying to think of some ways to use it!
Biscuits
I use a modified version of the Diet Doctor English Muffin recipe (archive). I already knew I loved this recipe for eggs benedict so I started there. I modified it just a little bit.
2 tablespoons coconut flour
2 tablespoons pork rind flour (I use Pork King Good unseasoned)
1 teaspoon baking powder
2.5 tablespoons of room temperature butter (I use Kerrygold, but use the one you like the flavor of the best)
2 large eggs
To make the biscuits
Mix the dry ingredients and then add 1.5 tablespoons of room temperature butter until well combined. It should be a bit clumpy — I usually just use a fork. Then add the two eggs, and mix. It will not be smooth, but just make sure the eggs and other ingredients are evenly mixed together.
Let it sit for a few minutes while you heat up a cast iron pan* on medium heat — this is important! The flours used will absorb some of the liquid and it will create a lumpy batter texture instead of liquidy. It should have the texture of polenta or cooked oatmeal.
When your cast iron pan is hot throw in the remaining tablespoon of butter.
When the butter is melted and spread evenly across the bottom of the pan, divide your biscuit batter into 4 and put them in the pan, flattening them a little. They’ll puff up slightly as the bake, and you’ll know when to flip them because the bottom will be browned and easy to flip all as one piece. Takes about 3-5 minutes or so.
Cook after flipping another 3-5 minutes until both sides are browned evenly and the biscuit is cooked through. Put on plate to cool.
* Why use a cast iron pan? Honestly, I’m just lazy and don’t want to preheat the oven or find a baking sheet. How is pre-heating a pan different from pre-heating the oven to my brain? Don’t ask me, I don’t know. I’m sure you could also bake them, but I find the butter in the biscuits plus cooking them in hot butter in the pan makes them taste better. Maybe things made in cast iron pans just taste better? Feel free to experiment.
The Gravy
1/2 lb to 3/4 lb of good quality pork breakfast sausage (I use Acorn Bluff Farms, which is pasture raised mangalitsa, but use whatever you feel like) either as patties or remove the casing. The amount of sausage depends on how meaty you want your gravy. I use a 1/2 lb per batch.
1/2 cup heavy cream
1/2 cup chicken broth (or homemade bone broth – yum!)
2 oz full fat cream cheese (Philadelphia reigns supreme imo – or make your own!)
Salt and pepper to taste*
1 tablespoon freeze fried onion (or equivalent fresh) **
2 teaspoons freeze dried garlic (or equivalent fresh) **
* In my opinion, good biscuits and gravy should have LOTS of pepper in the gravy. Like add as much as you think you need, then add about the same amount again. The worst thing ever is bland gravy. Ugh! Add lots of pepper. Trust me.
** I found that I do not go through fresh garlic and onion fast enough to rely on fresh much unless I need a bunch for a specific recipe or recipes that week. See also: lazy. I found freeze dried minced garlic and onion and found they work great for this recipe, especially rehydrated in sausage fat. See also: yum.
To make the gravy
If using fresh garlic and onion, put a tablespoon of butter in your pan first and cook them until soft and onions slightly transparent!
Remove the casings off of your breakfast sausage if using links. Pinch off pieces of the patties or sausage meat to create bite sized chunks and throw in a pan on medium heat. I use a ceramic pan, but you can also use stainless steel. You will be making your gravy in this pan, so use something appropriate to that purpose.
Brown the sausage in the pan and if using freeze dried garlic and onion throw them in the pan while the sausage cooks to rehydrate them in the sausage fat.
Once the sausage is browned on all sides, add your cream, broth, cream cheese (I cut into small cubes and distribute about the pan so it can melt quicker), salt, and pepper. Turn down heat until it is just simmering (usually med-lo for me) but NOT boiling (it will separate and you will be sad!)
Simmer while stirring occasionally until the gravy is thick enough to coat the back of a spoon. The other test I do is sliding the wooden/silicone spoon I’m using to stir across the bottom of the pan, the gravy should take a second to cover the bare bottom of the pan when it is thick enough.
Please note that the cream cheese will take a while to fully dissolve into the gravy. Don’t worry! That is normal. Just keep simmering and stirring occasionally and you will have beautiful thickened gravy in no time.
Servings and stuff
I find that this gravy recipe makes about 4 servings. The biscuits should make 1.25 servings. What do I mean by that? The perfect amount of gravy:biscuit ratio is about 3 of the 4 biscuits made along with 1/4 the gravy recipe. As such, I serve up 1/4 of the gravy plus 3 biscuits and reserve the last biscuit to eat plain with my next meal, or sometimes with sugar free jam my grandpa made me and a cup of coffee. They are delicious either way!
Portioned up this way the 3 biscuits plus 1/4 of the gravy should be about 800 calories in total. I prefer dinner be my largest meal, so this works out for me, but I’m sure there are ways to alter the recipe for a lower calorie version if you prefer.
Some back of the napkin calculations tells me it is about 71g of fat, 29g of protein, and 11g of carbs. Please note these macros are estimations don’t take them as the gospel truth!!!! Most of the carbs are from coconut flour and onion. These macros are perfect for me because I follow a therapeutic ketogenic diet, and my other meals tend to be completely carb free, but you could up the protein with a leaner sausage, bake the biscuits instead of cooking them in butter, or other changes to bring the protein up if you wanted.
I usually make a fresh batch of biscuits for every serving so they are fresh and warm. They only take about 15 minutes total, so it is worth doing. I’m not sure if they keep well after they’re made – they have not lasted long enough for me to check.
I’m sorry I don’t have pictures for this recipe yet. I keep intending to take some and then the batch I just made is gone because I got too excited and ate it. Commenter pictures of their recipes, if you make any, are welcome in lieu of my own.
I may come back and add some of my own later. I am not a food blogger, nor do I endeavor to be one, I’m afraid.
I hope you enjoy. If you try the recipe please do let me know.
-S















