Grain-Free Biscuits and Bone Broth Gravy

Who knew that gluten-free biscuits could be this flaky?
Grain-Free Biscuits and Bone Broth Gravy

Bonafide Provisions 

Recipe Courtesy of Sharon and Reb Brown, founders of Bonafide Provisions and authors of Healing Bone Broth Recipes

After eating these biscuits and gravy you will never go back to Mama’s southern cooking.  There is no need. The tapioca flour ensures these biscuits aren’t too dense. Using real bone broth as opposed to canned chicken stock gives this dish delicious depth.

6
Servings
602
Calories Per Serving
Deliver Ingredients

Ingredients

For the Biscuits

  • 1 Cup tapioca flour
  • 2 Tablespoons coconut flour
  • 1/2 Teaspoon sea salt
  • 1 Teaspoon garlic powder
  • 1 Teaspoon onion powder
  • 10 Tablespoons unsalted butter, melted
  • 2 Large eggs
  • 1/4 Cup warm water

For the Gravy

  • 1 Pound Italian sausage
  • 2 Tablespoons ghee or butter
  • 2 Large yellow onion, roughly chopped
  • 5 Garlic cloves, minced
  • 1 Tablespoon fresh sage, minced
  • 1 Tablespoon fresh thyme, minced
  • 1 Tablespoon fresh rosemary, minced
  • 1 Teaspoon oregano, dried
  • 4 Cups chicken bone broth
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon black pepper, to taste

Directions

For the Biscuits

Preheat the oven to 350°F (180°C).

Place flours, salt, onion powder and garlic powder in a large bowl. Mix with your hands or a fork. Combine until the mixture is a yellowish-white color. In a small bowl whisk the melted butter and eggs to combine. Add the egg mixture to the dry ingredients and whisk until a batter is created. Add the water and stir until well combined. Line a muffin tin with parchment liners and scoop 2 tablespoons (30 g) of the mixture into each cup. Transfer to the oven and bake for 30 minutes. Remove from the oven and let cool.

For the Gravy

Remove the Italian sausage from its casing, break it apart, cook thoroughly in a castiron skillet and set it aside.

Melt the ghee in a pot over medium heat and add the onions. Cook for 15 minutes or until the onions begin to turn golden brown. Add the garlic and herbs and sauté for a minute. Add the broth to deglaze the pan and increase the heat to high.

Once the mixture comes to a boil, reduce the heat to a simmer. Cover the pot and cook for 20 to 30 minutes or until the mixture reduces by half. Add salt and pepper to taste.

Place the remaining sauce into a blender. Purée until smooth. Add the cooked sausage to the pot and return the gravy to the pot, mixing well. Top the biscuits with sausage gravy to serve.

Nutritional Facts

Total Fat
49g
76%
Sugar
3g
N/A
Saturated Fat
24g
100%
Cholesterol
181mg
60%
Protein
15g
29%
Carbs
26g
9%
Vitamin A
237µg
26%
Vitamin B12
0.9µg
14.6%
Vitamin B6
0.4mg
20.3%
Vitamin C
9mg
15%
Vitamin D
0.8µg
0.2%
Vitamin E
1mg
5%
Vitamin K
29µg
36%
Calcium
85mg
8%
Fiber
3g
11%
Folate (food)
30µg
N/A
Folate equivalent (total)
30µg
8%
Iron
2mg
13%
Magnesium
30mg
8%
Monounsaturated
18g
N/A
Niacin (B3)
3mg
13%
Phosphorus
172mg
25%
Polyunsaturated
4g
N/A
Potassium
350mg
10%
Riboflavin (B2)
0.2mg
14.3%
Sodium
838mg
35%
Thiamin (B1)
0.5mg
32.1%
Trans
0.8g
N/A
Zinc
2mg
12%