Name: Biscuits ’N’ Gravy
Ingredients: 1 tsp fresh lemon juice; ⅓ cup 80 ml full-fat coconut milk; 1 cup 133 g plus 2 tbsp (16 g) cassava flour, divided, plus additional as needed; 2 tsp 8 g baking powder; ½ tsp salt; ¼ cup 57 g grass-fed butter, cut into ½” (1.3-cm) pieces; 1 large egg; 1 large egg for wash (optional); 2 tbsp 30 ml water; 1 tbsp 15 ml avocado oil or melted ghee; ½ cup 80 g diced sweet onion; ¾ cup 130 g cooked sausage, crumbled; ¾ tsp fine sea salt; ¼ tsp garlic powder; 2 tbsp 16 g cassava flour; 1¾ cups 420 ml almond milk; 1 tbsp 15 ml fresh lemon juice; ⅛ tsp fish sauce; 1 tbsp 3 g finely chopped fresh chives (optional); Black pepper (as needed)

To make the biscuits, line a medium baking sheet with parchment paper or a silicone baking mat.
In a small bowl, combine the lemon juice and coconut milk.
Stir to combine them and set the bowl aside.
This mixture will turn into “buttermilk.
”
In a medium bowl, use a fork to combine 1 cup (133 g) of the cassava flour, baking powder and salt.
Add the butter and cut it into the dry ingredients with a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir the buttermilk.
Whisk in 1 of the eggs to combine it with the buttermilk.
Make a well in the center of the flour mixture, then pour the buttermilk-egg mixture into the flour mixture.
Stir the two until they are combined and the dough comes together.
Lay a medium piece of parchment paper on a flat work surface and lightly dust it with additional cassava flour.
Shape the dough into a square and, with your hands, flatten it until it is approximately 1 inch (2.
5 cm) thick.
Put the remaining 2 tablespoons (16 g) of cassava flour in a small bowl and dip the edge of a 2-inch (5-cm) biscuit or cookie cutter into the flour to coat it.
Press the biscuit cutter straight down into the dough—do not twist the cutter.
Tap the cutter in your hand to remove the biscuit, and then place it on the prepared baking sheet.
Repeat this process with the remaining dough, reshaping the dough and cutting out the biscuits until you use all the dough.
You should get six to seven 2-inch (5-cm) biscuits.
Place 2 tablespoons (30 ml) of water in a small bowl.
Dip your finger into the water and slowly wipe the water over the top of each biscuit until its surface is smooth.
A little water is all you need; more is not better in this case.
Take your time during this process.
Place the baking sheet in the refrigerator for 15 minutes.
Preheat the oven to 450°F (232°C) while the biscuits chill.
Remove the biscuits from the fridge.
If using the optional egg wash, add the remaining egg to a small cup; whisk until combined.
Then, brush the top of each biscuit with the egg wash.
Bake the biscuits for 12 to 15 minutes, until they are golden brown on top.
Remove the biscuits from the oven and let them cool slightly before serving them.
Use your fingers or a fork to separate them.
They are best the day you make them but can be frozen.
To make the sausage gravy, heat a 10-inch (25-cm) cast-iron skillet over medium heat.
Add the avocado oil.
Stir in the onion and sauté it over medium heat until it is soft and slightly golden.
Add the sausage, salt and garlic powder, stirring the ingredients to combine them.
Sprinkle the cassava flour over the mixture and stir to coat the ingredients.
Pour in the almond milk and whisk the mixture for 5 to 6 minutes, until it has thickened.
Stir in the lemon juice, fish sauce, chives (if using) and black pepper.
Serve the gravy on each half of the split biscuits.

Biscuits ’N’ Gravy

Ingredients

yield: 6 biscuits

biscuits

sausage gravy

Instructions

————————————————————————————————–