Homemade Paleo Biscuits and Gravy

• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 1 Onion, medium
  • 1 tsp Oregano

• Refrigerated

  • 1/4 cup Almond milk
  • 5 Egg whites

• Canned Goods

  • 1 1/2 cups Chicken broth

• Baking & Spices

  • 1 1/8 cup Almond flour
  • 1 1/2 tbsp Arrowroot powder
  • 1 tsp Baking powder
  • 1/3 cup Coconut flour
  • 1/4 tsp Salt
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 1 tbsp Olive oil, Extra Virgin

Found on paleogrubs.com

Description

Ingredients

• 2/3 cup almond flour
• 1/3 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup almond milk
• 2 tbsp coconut oil, softened
• 5 egg whites
• 1 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 6 tbsp almond flour
• 1 1/2 tbsp arrowroot powder
• 1 1/2 cups chicken broth
• 1 tsp oregano
• 1/2 tsp garlic powder
• Salt and freshly ground pepper, to taste

Directions

• To start the gravy, heat the olive oil in a large skillet over medium-low heat. Add the onions and cook for 20-25 minutes, until mostly caramelized. Meanwhile, make the biscuits. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the almond milk and coconut oil. In a separate bowl, beat the egg whites until stiff peaks form. Fold into the flour mixture until combined. Scoop about 1/4 cup of dough onto the baking sheet to form approximately 8 biscuits. Bake for 12-15 minutes, or until golden. Remove from the oven and set aside. Once the onions are caramelized, add the almond flour and arrowroot to the pan and stir. Cook for one minute, and then stir in the chicken broth, oregano, and garlic powder. Simmer until thickened. Season to taste with salt and pepper. If desired, blend the gravy in a food processor until smooth. Serve warm drizzled over the biscuits.