Nothing says comfort like a freshly baked biscuit loaded with savory gravy. Now you can enjoy that comfort the NuTrail way! Our keto-friendly biscuits make the perfect bed for a cheesy twist on a classic southern breakfast gravy.
This keto-friendly recipe is easy to make and great for a crowd. First, you’ll mix and bake our NuTrail Keto Biscuit Mix. While the biscuits puff in the oven, you’ll simmer a creamy gravy loaded with ground breakfast pork and cheddar. Top it all with fresh chopped scallions and you’ll be in breakfast bliss.
The trick to infusing the gravy with maximum flavor is to get a deep brown on the meat. Once browned, you’ll notice small brown bits on the bottom of the pan. That’s where all the flavor is hiding. Scrape these bits up when you add the butter, cream, broth and sour cream. This will incorporate it into the gravy. Be sure to use a wooden spoon to protect your pan. This process is called deglazing the pan.
This recipe can be made to suit whatever you have on hand in your refrigerator. You can use any ground meat, or even chopped mushrooms. The same applies for shredded cheese and herbs — try some different combinations like gouda and tarragon or mozzarella and parsley.
Gravy means something different according to where you live, so you may find you want a thicker or thinner consistency.
TIP: To achieve a thicker gravy, add more cheddar cheese and less chicken broth. You can also increase cook time, as a longer cook time leads to a thicker gravy.
Just keep an eye on the gravy to keep it from burning. For a thinner gravy, add more chicken broth and less cheddar cheese or simply simmer it for a shorter time.
This gravy keeps great in the refrigerator for 3–5 days. Simply let it cool then pack it in an airtight container. You can heat it in the microwave or on the stove. You may need to add a bit of water or broth to loosen it up. Try preparing a big batch at the beginning of the week for a quick go-to breakfast.
1 batch NuTrail Keto Biscuit Mix
1 lb breakfast sausage
2 Tbsp butter
1 ½ cups heavy cream
½ cup chicken broth
¼ cup full-fat sour cream
¾ cup shredded cheddar cheese
¼ cup scallions, chopped
- Prepare biscuits according to package directions.
- In a saute pan, cook sausage 5–7 minutes over medium-high, until brown, stirring to break into small pieces.
- Reduce heat to medium. Add butter, heavy cream, chicken broth, and sour cream. Stir to combine. Simmer for 4–5 minutes, until slightly thickened, stirring often.
- Add cheddar cheese and stir until completely melted.
- Place two biscuits on a plate. Spoon gravy over top and garnish with chopped scallions.
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