- 1 1/2 Cups Shredded Mozzarella
- 3/4 Cups Coconut Flour
- 1 egg
- 3 Tbsp Cream cheese
- A little salt to taste.
- 1 lb Sausage
- 3/4 of a quart of Heavy whipping cream
- 1 tbsp Onion powder
- 1 tsp Xanthan gum
- Salt and pepper to taste.
Fun story time! Ever since the first day my Dad taught me how to cook a fried egg sandwich when I was 10, I've loved cooking. It was pretty much just a grilled cheese with an egg in it and it also probably wasn't great that I loved eating two of them for breakfast, but that's another story. As I got older and graduated high school I really wanted to attend cooking school to become a chef. However, I'd never actually done it as a job before. So my super awesome Mom managed to get me a job at her friends small cafe that was just opening at Eureka's Murray field airport. Some of you may remember the good old, Foggy Bay Cafe, I know I won't ever forget it. I learned a lot of things at that place, one of the biggest being that, though I loved cooking, there was no way in hell I wanted to work those long thankless hours over the grill making peoples half egg white omelettes. One of the other great things that I learned there was my LOVE for Biscuits and gravy and how to make them from scratch (thanks to the great Nick LaSalle!). When I made the switch over to a low carb diet years ago it was almost devastating to realize I had to give up some of these favorite breakfasts. Though I'm still working on a better egg sandwich, I've managed to find a way to enjoy my favorite B&G with a throw back to the FBC days. So without further babbling, here's the amazing recipe!
Add the coconut flour, egg, and cream cheese to the mixing bowl while you melt the mozzarella cheese. Yup, that's right, we're going to melt a big glob of cheese and mix in into biscuits. I toss mine into a Pyrex measuring cup and throw it in the already heated oven. Make sure to mix every minute or so. Microwave on a low heat setting should work just as well though too. Once that's melted, toss it in with everything else and really kneed everything together. This is where your hands are gonna come in handy to really make sure it gets a solid mix to it. It should finish up into a nice "dough" ball.
Press or roll your dough out onto a cutting board and use whatever you may choose to cut out your biscuits. This dough won't rise, so however thick you choose will be how they come out. I like to make mine about 1/2 inch thick. Toss them onto a greased cookie sheet (could probably get away without greasing it but I'm a fan of playing it safe) and toss them into the oven at 350F. Check at 5-6 minutes as they may need a flip and let them continue until you get a nice brown on both sides. (10 - 15 minutes total time) (see photo below)
Okay, so maybe I combined all the steps for the gravy into one simple GIF, but this stuff really is THAT easy to make. Toss your sausage into the pot. Stir, smash and cook until you get a nice brown pot full of sausage. Add in your heavy whipping cream, onion powder and xanthan gum. Reduce the heat to low and allow it to simmer for a bit. I let mine go for about 20 minutes, being sure to stir ever couple minutes to check the consistency. Time is key here, it will thicken up, just give it time. Once you get it to your desired viscosity, add your salt and pepper to taste.
Cut your biscuits in half, smother them in gravy, and ENJOY.
**I should also mention, this isn't the most Low Calorie meal, so portion sizes are important.**