Low Carb Sausage Biscuits & Gravy
This easy recipe is iconic: Biscuits and gravy have been a southern staple for generations. Wonder what happened that special morning so long ago when the southern housewife forgot to clean out her iron skillet after cooking the breakfast sausage and stirred the gravy in with the sausage instead. Little did she know that she’d just created a new “classic”. Enjoy this easy recipe that takes you back home if you are from the south. If you’re not, this low-carb biscuit and gravy recipe can become a new “Low Carb Classic” in your household.
Choose your prepared biscuits and set aside.
Cook’s Tip: A heavy iron skillet or non stick saucepan reduces sticking and makes clean up a breeze.
Cook the crumbled sausage in large skillet over medium/high heat, stirring frequently for 5-7 minutes, or until sausage is thoroughly cooked. Turn heat to
medium and gradually add in the half & half.
Bring to boil and turn mixture down to low. Sprinkle the Thick-it-Up™ over the mixture and stir it in vigorously. Continue to cook, stirring often for 2 minutes more until gravy is hot and bubbly and thickened some.
Note: Gravy will continue to thicken as it cools down a bit.
Gravy may be thickened or thinned as desired by stirring in slightly more Thick-it-Up™ or water. Store in fridge for up to 4 days. May be frozen for up to a month.
Use Vegetarian breakfast sausage like Morningstar Farms® Patties, Links or Crumbles in place of regular breakfast versions.
Serve plain, cheese or bacon cheese biscuits for versatility.
Biscuits and gravy made with the half & half as shown have 5 net carbs per serving of one biscuit and 1/3 cup gravy. If using half cream and half water the carbs are 3 net carbs per serving.
*Note, biscuits can be made plain, or with the cheese/bacon version shown here. Here's the recipe for low carb bacon/cheese biscuits.