![]() You could use any type of country style sausage here (that means sausage not in a casing). I added in sage and fennel to make the gravy even more sausage-y and mask the taste of the coconut milk. They remind me of the whole wheat biscuits I used to make back in my weight watchers days: a little dense, but still biscuity enough to be called biscuits. The biscuits are never going to be as light and fluffy as gluten-bombs made with cake flour and shortening, but they are good. The taste and texture overall is pretty darn close to the real thing. It’s also perfect to try out on those Paleo-reluctant family members. All the ingredients are technically Paleo, but I’d use this more as a treat for those lazy Sunday mornings every now and then when you want to hang out in the kitchen and make some true comfort food. ![]() So if you’re one of those people who gets his panties in a wad over the fact that cavemen totally wouldn’t have been making biscuits and gravy, might I remind you of a quote from Andrew Badenoch, “Paleo is a logical framework applied to modern humans, not a historical reenactment.” That there quote applies to this here recipe. I mean he did most of the hard work for me, suggesting coconut milk and arrowroot. And when I saw Trog’s comment, I felt up to the challenge. They aren’t a favorite food that I dearly miss now that I’ve gone Paleo (can we have a moment of silence for pizza, please?) but every now and then they were a nice treat. Last week on the 6 DIY food projects to try in 2011 post, Troglodyte in Training said, “And here I was all excited over mastering sausage-bacon gravy using coconut milk with powdered arrowroot for consistency.” Well, my little Troglodyte, you now get your wish!īiscuits and gravy were definitely on the menu when I was growing up.
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