I was mid-way through making a totally different dinner, prepping some biscuits I had wanted to try for the next day’s breakfast. I made a few tweaks based on the ingredients I had on hand with flavoring (in the recipe below) and with the high oil and fat content, so lightened them up a little bit. Last time I made AIP “rolls” or “biscuits” they were way too greasy.
So finally, my biscuits are ready and I could finish with the rest of my dinner. I couldn’t resist waiting until they were cooled (especially since there’s always a risk they’ll go stale or brick hard the next day anyway). And, oh my goodness. They were so tasty and fluffy! I literally couldn’t believe these weren’t filled with gluten and eggs. Seriously.
Just look at them:
I fed a piece to my test subject/husband. He approved, and I was totally inspired to use them up just in case they hardened the next day and went to waste. They tasted like they were meant to be served with gravy. Seriously. Amazing. I don’t even like biscuits and gravy, and I’m no expert (or snob) on the matter. But, I was determined to make it happen. And sometimes I just like to be a good wife and make tasty, traditional/homestyle things for my husband. Haha.
Ditched the first dinner idea and decided it would be breakfast tomorrow instead. And, I turned to Pinterest again and found a AIP friendly gravy recipe that wasn’t cauliflower or coconut milk based. Found! Grazed and Enthused to the rescue. Instead of coconut milk or cauliflower, this recipe called for white sweet potatoes to make the “gravy.” As any faithful AIP dieter, I have a TON of sweet potatoes in my pantry, and I was sure that these last ones I bought were white sweet potatoes, not orange.
I started peeling and chopping the sweet potatoes and unfortunately they turned out orange, not white. Ugh! I was so bummed. But I was already on dinner two idea, and I couldn’t reasonably turn back now. And, at this point. We’re not eating dairy, gluten or eggs and we’re having biscuits and gravy for dinner. Who really cares if the gravy is orange instead of white!? Onward. And, results were amazing.
AIP-friendly Biscuits & Gravy
Gluten-free, cauliflower-free, coconut-milk free biscuits & gravy. Suitable for AIP, paleo, gluten-free, dairy-free, nut-free, nightshade-free, seed-free diets. And, I’m sure many more diets if there are any others even left!
First, the biscuits!
- 1/2 cup coconut flour (I used a blend of very dry and regular, so amount might vary depending on your coconut flour consistency)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon thyme
- 4 tablespoons gelatin
- 1 cup water
- 4 tablespoons avocado oil
- 2 tablespoons coconut oil
- 1 tablespoon reserved bacon fat
- 1 tablespoon apple cider vinegar
- Preheat oven to 350F.
- I like Amanda’s description of the gelatin, so I’m pulling the whole thing here: Prepare your gelatin for use. First, you will have to “bloom” it, then you will melt it. Add water to a small pot and sprinkle/rain gelatin on top, about 1/2 Tbsp at a time in a single layer. Do NOT let it clump or pour it all in one place. You want to spread it out evenly. If not, clumps may form that are difficult to dissolve and the texture in the final product will be negatively affected. Be patient with this part! I use a whisk and vigorously stir the gelatin after each 1/2 Tbsp has been added and wetted. Once all gelatin has been wetted, heat over medium low for several minutes until all gelatin has melted and you have a translucent liquid. Stir occasionally with your whisk until dissolved.
- After you’ve sorted through the pain of gelatin making, which isn’t so bad once you’ve done it once or twice, add the oils, fats, and vinegar. I did this in the same pot as the gelatin over very low heat.
- Mix the dry ingredients well in a separate bowl. Pour in wet ingredients to the mixed dry ingredients.
- Divide batter into 9 biscuits on cookie sheet lined with parchment paper. I’ve learned to always line any AIP baked goods unless you want them to completely fall apart. Which I’m sure you don’t!
- Bake until golden brown, somewhere between 30-45 minutes. Watch closely!
- 2 small sweet potatoes (white preferred, but if you mess up like me, your gravy will just be orange as pictured)
- 1/2 onion, thinly sliced
- 1 cup warm broth
- 1 tablespoon mixed fresh savory herbs (I used thyme and rosemary)
- A couple pinches of salt
- 1 tablespoon arrowroot starch/powder
- 1/2 onion
- 1 tablespoon bacon fat/lard
- 1/2 pound ground pork
Peel and dice sweet potatoes in a steamer basket over a pot of boiling water. Cover and let cook until soft and easy to poke with a fork.
Meanwhile, cook onions in bacon fat until soft and caramelized in a saucepan on medium until well browned. If you don’t have reserved bacon fat, or you want bacon in your gravy, you could cook bacon, set aside then cook onions in bacon fat. Once onions are caramelized, add pork until well browned.*
Once cooked, add diced sweet potatoes, herbs, and 1/2 of the warm broth into the blender and puree. Add remaining broth and puree until smooth. Add arrowroot starch to thicken and puree again until everything is smooth.
Add mixture in blender to the pan with your ground pork. Cook and stir on low heat until warmed through.
Top 2-3 biscuits (depending on how hungry you are) with “gravy” and serve immediately.
Refrigerate leftovers (if you have any) in an air-tight container.
*Note: My husband said that onions are not usually in gravy, but I like the flavor and texture. If you don’t want onion chunks, add onion mixture to blender with sweet potatoes then cook pork separately