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–+ servings

Bacon Herb Biscuits + Sausage Gravy {AIP + Whole30}

A full southern-style breakfast made over with real food ingredients. Serve alongside some greens for company, or prepare sandwiches as part of your weekly meal prep.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Main Course, Main Dish, Sides
Cuisine American, Breakfast
Servings 6 -8

Ingredients
  

Biscuits

Herb Pork Sausage

  • 1 tablespoon reserved bacon fat or cooking fat of choice
  • 1 pound pasture-raised ground pork
  • 1 tablespoon maple or coconut sugar
  • 1/2 teaspoon sea salt
  • 2 teaspoons each fresh thyme oregano, chives, and sage, chopped, or a 1 teaspoon each dried
  • 1 teaspoon chopped fresh fennel fronds
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder

Gravy

  • 1/2 recipe trilogy purée see notes for tips
  • Dash of sea salt to taste
  • 1 tablespoon bacon fat or fat of choice
  • 1/4 cup bone broth if needed
  • 2/3 herb pork sausage recipe follows

Optional Toppings

  • Raw honey for drizzling
  • 1 teaspoon each fresh thyme chives, and sage, chopped

Instructions
 

Biscuits

  • Preheat oven to 375 degrees, and line a baking sheet with parchment paper or a Silpat.
    Set aside.
  • In a large sauté pan, cook bacon over medium heat until browned and crispy. Flip occasionally to prevent burning, and remove to a plate once done. Reserve 1 tablespoon bacon fat in the pan, and pour off the rest into a small bowl.
  • Reduce heat to medium-low, and add minced garlic and fresh herbs. Cook, stirring constantly, until lightly softened and fragrant, about one minute. Remove from heat, crumble bacon pieces on top, and set aside to cool.
  • In a large mixing bowl add both flours, sea salt, baking soda, and gelatin, then whisk to combine.
  • In a separate small bowl whisk together avocado oil and coconut milk. Add to your dry ingredients.
    Work mixture into a smooth dough, then stir in reserved garlic-herb-bacon mixture.
  • Finally, add apple cider vinegar. Mix gently until just combined. Dough will be thick and sticky, and should hold together easily when squeezed between your fingers. If it feels too dry, add a splash of warm water.
  • Split dough into 8 even portions, then using the palms of your hands, work each portion into a biscuit shaped disk. I use one palm to flatten one side, and cup my other palm to create a rounded top. Place biscuit on your sheet pan, and repeat with remaining dough, setting biscuits a couple inches apart.
  • Bake biscuits for about 10 minutes, until set and lightly golden. Set aside to cool.
  • While the biscuits bake, prepare your sausage.

Herb Pork Sausage

  • Heat bacon fat over medium-high heat. Once hot, add ground pork, sugar, and all spices. Mix to combine.
  • Cook, stirring every so often, until cooked through, about 8-10 minutes. We like to let ours sit several minutes to get it nice and caramelized. Remove from heat and let cool.
  • While sausage is cooking, prepare gravy.

Gravy

  • Prepare Trilogy Purée. Reserve half the puree and store for later use. Blend other half of purée with herbs and additional salt to taste. From here, the consistency is really a personal preference. If you want a thinner gravy, add bone broth, a couple tablespoons at a time, until your desired texture is reached.
  • Finally, take 2/3 the sausage mixture and pulse into the gravy until combined.

Assembly

  • Slice cooled biscuits in half (make sure they are cool so they can be easily cut), and top with warm sausage herb gravy.

Notes

  • To break up the prep time, you can easily make this meal in stages. All components freeze very well, so you can even batch cook each.
  • We like to prepare the Trilogy Puree 1-2 days in advance and enjoy it as a side with dinner, then reserve half for the gravy. Or, save half the recipe for meals throughout the week.
  • Biscuits can be made weeks in advance and frozen until ready to use. Let them cool completely, slice in half, place a parchment piece between each half, then wrap well and freeze. Defrost in the refrigerator over night, and reheat in a 325 degree oven until warm.
  • Sausage can be prepared 1-2 days in advance, or prepared and frozen until ready to use.
Keyword AIP, Breakfast, Brunch, Freezer Friendly, Make ahead, Paleo, Whole30
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