Keto Biscuits and Gravy

Nothing says “cozy breakfast” like biscuits and gravy. It’s the kind of meal that feels like a warm hug on a chilly morning. Traditionally, this dish was born in 19th-century Appalachia—a hearty, budget-friendly meal for hardworking folks. Fast forward to today, and it’s a Southern comfort-food staple.

But what if you’re low-carb or keto? Good news: my keto version keeps all the indulgent flavors—tender, cheesy biscuits smothered in creamy, savory sausage gravy—without the extra carbs. It’s comforting, satisfying, and guilt-free!

This recipe came from my love of recreating Southern classics with a keto twist. Whether you’re new to keto or a seasoned pro, you’ll love how easy (and delicious) this dish is.

Quick Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Servings: Makes 6 biscuits with plenty of gravy

Why It’s Perfect:

• Beginner-Friendly: Simple steps for biscuits and gravy—no fuss!
• Make-Ahead Option: Great for meal prep.
• Scalable: Cooking for a crowd? Double or triple the ingredients.

Equipment You’ll Need:

• Mixing bowls
• Baking sheet
• Parchment paper (or grease your pan!)
• Skillet (cast iron works best)
• Measuring cups/spoons

Ingredients

For the Cheddar Biscuits:

• ¼ cup melted butter
• 4 large eggs
• ⅓ cup coconut flour (or 2 cups almond flour)
• ¼ tsp kosher salt
• ¼ tsp baking powder
• 1 cup shredded cheddar cheese

For the Sausage Gravy:

• 1 lb ground sausage
• 1 cup chicken broth
• 1 cup heavy cream
• ½ tsp xanthan gum (optional for thickening)
• Salt and pepper to taste

Substitutions:

• Flour: Use almond flour if you prefer—it’s less absorbent, so you’ll need to adjust!
• Cheese: Try mozzarella or pepper jack for variety.
• Xanthan Gum: Skip it for a thinner gravy or swap with arrowroot powder.

Pro Tip: Choose high-quality sausage with no added sugar. Also, shred your own cheese—pre-shredded often has additives that affect the texture.

How to Make Keto Biscuits and Gravy

Step 1: Baking the Cheddar Biscuits

Start by preheating your oven to 400°F and preparing your baking sheet. You can line it with parchment paper or use a silicone baking mat to ensure easy cleanup. In a large mixing bowl, combine the melted butter and eggs, whisking them together until the mixture is smooth. Next, add the dry ingredients—coconut flour (or almond flour), kosher salt, and baking powder—and fold in the shredded cheddar cheese. Stir the mixture until you form a thick, consistent batter.

Once the batter is ready, scoop out about three tablespoons for each biscuit and place them on your baking sheet. Leave enough space between the biscuits—about two inches—so they don’t stick together while baking. Using wet hands or a spoon, shape the batter into neat mounds. Pop the tray into the oven and bake for 15 minutes, or until the biscuits turn golden brown on top and feel firm to the touch. When done, set the biscuits aside to cool slightly while you work on the gravy.

Step 2: Making the Sausage Gravy

To start, heat your skillet over medium-high heat and crumble the ground sausage directly into the pan. Cook the sausage thoroughly, letting it brown nicely. Stir occasionally to break it into smaller pieces, which helps the flavors develop. If the sausage renders a lot of grease, you can drain some of it, but leave about a tablespoon in the pan for richness.

Once the sausage is browned, pour in the chicken broth and heavy cream. Use a wooden spoon or spatula to scrape up the flavorful browned bits stuck to the bottom of the skillet—this adds incredible depth to your gravy. To thicken the mixture, sprinkle xanthan gum over the top while whisking continuously to prevent clumps. Lower the heat and let the gravy simmer gently for about five minutes. As it cooks, it will thicken to a velvety consistency. Don’t forget to add salt and freshly cracked pepper to taste—this step enhances the flavors beautifully.

Bringing It All Together

When you’re ready to serve, take your cooled biscuits and slice each one in half. Place the biscuit halves on a plate and generously spoon the warm, creamy sausage gravy over the top. The result? A plate of hearty, satisfying comfort food that’s perfect for breakfast, brunch, or even dinner.

If you find that the gravy thickened too much while sitting, simply stir in a splash of chicken broth or cream to loosen it up before serving. Enjoy immediately for the best flavor and texture!

Tips, Tricks & Variations

Make It Your Own:

• Spicy Kick: Add some red pepper flakes or a dash of cayenne to the gravy.
• Extra Flavor: Add fresh herbs like thyme or sage to the mixture.
• Seasonal Additions: Stir in sautéed mushrooms, spinach, or even a handful of cooked kale for extra veggies.

Meal Prep & Storage

Leftovers? No Problem!

• Fridge: Store biscuits and gravy separately in airtight containers for up to 3 days.
• Freezer: Wrap biscuits individually and freeze. Freeze gravy in a container. Thaw in the fridge overnight.

Reheating:

• Biscuits: Warm in the oven at 350°F for 5 minutes for crispy edges.
• Gravy: Reheat in a skillet over low heat, adding a splash of cream to smoothen it out.

Best Ways to Serve

Want to round out your meal? Pair this dish with:

• Soft scrambled eggs
• Roasted asparagus or sautéed greens
• Avocado slices

There you have it—comfort food tailored for keto living! Whether it’s your next weekend brunch or a weekday treat, these biscuits and gravy will hit the spot. You’ll stay on track and satisfy those cravings.

So, what’s stopping you? Let’s get cooking and enjoy every bite!

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