Paleo Biscuits and Bone Broth Gravy
By Sharon and Rob Brown, Bonifide Provisions
While we are always encouraging everyone to reduce carbohydrate intake, there are just occasions when exceptions make good sense. This biscuit should always be paired with healthy protein and fat and enjoyed as a special occasion rather than consumed routinely. This is a richly nutritiously dense meal, perfect for cold winter days.
- 1 cup tapioca flour
- 2 tablespoons coconut flour
- ½ teaspoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 10 tablespoons unsalted grass-fed butter, melted
- 2 large eggs
- ¼ cup warm water
- 1 pound Italian or breakfast sausage
- 2 tablespoons ghee or grass-fed butter
- 2 large yellow onions, roughly chopped
- 5 garlic cloves, minced
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 1 teaspoon dried orgegano
- 4 cups chicken bone broth (we recommend Bonafide Provisions available at HEB and Whole Foods)
- ½ teaspoon sea salt, to taste
- ½ teaspoon black pepper, to taste
Preheat oven to 350°.
Place flours, salt, onion powder and garlic powder into a large bowl. Mix with your hands or a fork, combining until the mixture is a yellowish white color.
In a small bowl, whisk the melted butter and eggs to combine and 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 two tablespoons of the mixture into each cup and transfer to the oven and bake for 30 minutes. Remove from the oven and cool.
In the meantime, remove the Italian sausage from the casing or sausage from the package and break it apart, cooking thoroughly in a cast iron skillet and set aside.
Melt the ghee in a pot over medium heat and add the onions. Cook for 15 minutes until 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 heat to a simmer and cover the pot, cooking for 20-30 minutes or until the mixture reduces to half.
Add salt and pepper to taste
Place the mixture/sauce into a blender and puree until smooth.
Return the gravy to the pot and add the sausage and mix well.
Place two biscuits on a plate and top with the gravy and serve.