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Garlicky Cheddar Biscuits and Gravy
Prep Time: 15 minutes
cook time: 15 minutes
yield: 8 servings biscuits
3 large egg whites
2 cloves garlic, minced
1 cup blanched almond flour, plus extra if needed
1 teaspoon baking powder
¼ teaspoon fine sea salt
2 tablespoons very cold unsalted butter , cut into ¼-inch dice
½ cup sharp cheddar cheese cut into ¼-inch dice gravy
10 ounces bulk meat sausage, crumbled
½ cup minced onions 2 cloves garlic, minced
1 package cream cheese , softened
1 cup beef or chicken bone broth, homemade or store-bought
Fine sea salt and ground black pepper
To make the biscuits, preheat the oven to 400°F. Grease a baking sheet or 8 wells of a standard-size 12-well muffin pan with coconut oil 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. 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 well.
Using a large spoon, dollop the dough onto the greased baking sheet , making 8 biscuits total. Bake for 11 to 15 minutes, until golden brown.
Meanwhile, make the gravy: Place the sausage, onions, and garlic in large skillet over medium heat. Cook for 5 to 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 a plate, then top with about ⅓ 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. If the gravy has become too thick, add a little water when reheating it. tip: When making these biscuits, it’s very important that the butter be very cold; if it’s not, the biscuits won’t turn out.