Adapted from robbwolf.com.
Serves 3-6, depending on your appetite.
1/2 cup coconut flour
1/4 cup almond flour
1/2 tsp sea salt
1 tsp baking soda
1 Tbsp cold grass-fed butter
6 egg whites
1 pound bulk Italian sausage
2 Tbsp arrowroot powder
1 can full-fat coconut milk, well shaken
1/4 tsp fennel seeds
1 tsp dried, rubbed sage
1/4 tsp cayenne pepper
1/2 tsp pepper
1/4 tsp sea salt
- Preheat oven to 350 degrees F.
- Combine flours (I sift mine), salt, and baking soda in the bowl of a food processor. Pulse to combine.
- Add cold butter and pulse until it forms pea-sized crumbles. Transfer to a small bowl and wipe food processor out with a damp cloth.
- Place egg whites in food processor and pulse until frothy. Add flour mixture back in and pulse to combine. (Alternatively, you can whip the eggs in a separate bowl and add them into flour mixture in the food processor.)
- Scoop batter into 6 muffin tins and press down gently with your fingers. The tins will be about 3/4 full. Bake for 15 minutes or until the tops are lightly browned.
NOTE: The biscuits will not rise.
- Remove from tins and serve warm, topped with gravy.
- Brown sausage in a large skillet over medium-high heat, breaking meat into small chunks. Remove cooked sausage from pan using a slotted spoon. Set aside. Leave about 1 Tbsp sausage grease and all of the stuck-on bits of sausage in the pan; discard any remaining fat. My sausage left no measurable fat in the pan, so I added 1 Tbsp coconut oil.
- Reduce heat to medium. Add arrowroot powder to pan, and whisk together with grease/oil for about 1 minute. The mixture will be very thick, almost dry. Add 1/3 can of coconut milk and continue to whisk until combined. Continue to add remaining coconut milk, 1/3 can at a time, whisking until all milk is incorporated.
- Add fennel, sage, cayenne, salt, and pepper, whisking to incorporate. Add sausage back into gravy and stir to combine. Heat for 1-2 minutes and serve immediately over biscuits. YUM!