Keto Paleo Sausage Biscuits (Low Carb, Gluten-free, GAPS)

Nothing compares to a rich biscuit with sausage for a hearty, healthy, high protein breakfast (or snack), lunch (or dinner) with "comfort food" written all over it!

Course Breakfast, DInner, lunch, Main Course, Snack

Cuisine American

Keyword biscuits, gaps diet, gluten-free, keto, low carb, paleo, sausage

Prep Time 20

Cook Time 30

Total Time 50

Servings biscuits

Calories 265kcal

Author Megan

Cost $6

Equipment

baking sheet
pastry cutter and bowl OR food processor
oven

Ingredients

3/4 pound ground meat pork, turkey, chorizo for spicy, or even beef or lamb, if preferred (If using turkey, see Notes section below recipe for how-to.)
2-1/2 cups almond flour , blanched (this one is best)
1 large egg room temperature (or 2 egg whites for VAD)
1/4 cup milk almond, coconut (or oat for Gluten-free, VAD)
3 Tablespoons butter unsalted and chopped, cold, but soft; for dairy-free, use leaf lard or palm oil like this (not Spectrum)
2 teaspoons baking powder
1 teaspoon dried herb sage, thyme or powdered rosemary + ¼ teaspoon white or black pepper (omit pepper for VAD, use rosemary option for VAD)
¾ teaspoon sea salt (omit for pre-seasoned meats like chorizo)
1/2 teaspoon baking soda sifted
Optional: 1/4 cup cheddar cheese grated (I make mine dairy-free for our family, or sometimes with cheese for guests. For Paleo & VAD, omit cheese.)

Instructions

Heat large skillet over medium-high heat. Add pork sausage (or ground turkey thigh), sage, thyme or rosemary and 3/4 teaspoon sea salt. Cook, breaking up meat with a spatula, until all pink is gone, about 8 to 10 minutes. Remove meat with a slotted spoon to a bowl to fully cool.
Preheat the oven to 350 Fahrenheit. Line a large cookie sheet with parchment paper and set aside.
In a large mixing bowl, mix together almond flour, baking soda, baking powder and sea salt.
Add chopped butter and using a pastry cutter or 2 knives, blend butter into the flour mixture, until a crumbly texture remains. Alternately, use a food processor to cut the butter in (see photo). Add milk, egg and optional cheese, and mix until just combined.
Dump half of the dough out onto parchment lined cookie sheet. Loosely form into a ¾-inch thick (about) rough square or rectangle. Do not pat it down more than needed to shape it. Add cooled meat, spreading out pieces evenly. Dump second half of dough on top of meat. Use wetted fingers to spread out top biscuit dough evenly. (See process photos below.) Variation 1: If you'd like and eat dairy, you may add grated or sliced cheese on top of the meat before adding the top layer of biscuit dough.
Use a sharp, long knife dipped in flour to cut straight down into dough. (This dough will make 6 biscuits if you create a rectangle of dough, or 9 smaller biscuits if you make a square.) Dip knife in flour after each cut, until you have all biscuits cut. Spread out biscuits just slightly from each other, so they have room to cook and expand slightly. Variation 2: You may also sprinkle cheese on top of the biscuits if you'd like, either now if you like it browned and crispy, or 10 minutes before they're done baking.
Bake in preheated oven 20 minutes.
After pulling biscuits from the oven, brush each with extra melted butter on top. (I just hold and then run the stick of butter over each biscuit and the heat of the pastry melts the butter as I run it over the surface; saves time.)

Notes

Variation: How to use ground turkey in this recipe

The main difference when cooking up ground turkey is we add two tablespoons of fat to the pan: one tablespoon facilitates the cooking of the turkey and the second tablespoon gets added at the end to add moistness.

Heat pan. Use 1 Tablespoon fat to cook turkey (with herb and sea salt). (Use bacon fat, lard or avocado oil, for example.)
After cooking ground turkey (follow Step 1 above in the main recipe), add 1 additional Tablespoon solid fat of choice, to the pan, and stir it in well. The meat will absorb this additional fat, creating a perfect and moist outcome.

Nutrition