Paleo Sausage Gravy and Biscuits


This freezing cold weather has me craving all sorts of comfort food lately. And today’s recipe just so happens to be the coziest breakfast dish of them all: paleo sausage gravy and biscuits.

Paleo Sausage Gravy and Biscuits

This is the ultimate comfort food breakfast dish: hot biscuits smothered in creamy and delicious sausage gravy.

Not only is this recipe gluten-free, dairy-free, and paleo-friendly, it’s also super simple to make! You can make the gravy in just minutes on the stovetop while the biscuits bake in the oven. And the biscuits are really easy to make too – they’re my popular 4-ingredient biscuits. This is a meal that you can make at the last minute on a weekend morning as long as you’ve got all of the ingredients handy of course.

“Fixed this for brunch for my husband and me today. This was great! The only thing I will do differently next time is to get the biscuits in the oven first then make the gravy. I think those were the best biscuits made with coconut flour I have made!”

Paleo Sausage Gravy and Biscuits

Before we moved to Pittsburgh, Roby and I lived in Morgantown, West Virginia for a few years. There was a diner near our house that we’d go to occasionally, mainly because Roby loved eating their buttermilk biscuits smothered in sausage gravy. Unfortunately, the only thing on their entire menu that I could eat: eggs. And while eggs are good, they don’t really hold a candle to biscuits and gravy.

Now I can eat biscuits and gravy as much as I want to and as often as I’d like. This meal is darn delicious. My husband loves this gravy too – and that’s coming from a guy who has had the real thing many times before.

One thing I will say is to manage your expectations when it comes to my the coconut flour biscuits. They are really tasty but they do not taste like buttermilk biscuits (because they are made out of dried coconut meat…). BUT they are really buttery and crumbly and good. If you’ve been following a paleo diet then you will love the biscuits! If you’ve never tried a coconut flour biscuit before, then well… you may not.

If biscuits aren’t your thing (is not liking biscuits a thing?) then you can serve this sausage gravy over fried potatoes or sweet potatoes – or even a slice of your favorite toasted bread. Think of this gravy as a magic sauce that’ll taste good over pretty much anything.

Paleo Sausage Gravy and Biscuits

I know there’s quite a bit of coconut in this recipe: the biscuits call for coconut flour and the gravy calls for coconut milk. BUT trust me, you won’t be able to taste any coconut.

Make this for a special weekend breakfast or brunch. If you’re wondering what else to make to go along with this, try serving it with my cinnamon coffee cake and buttered chai.

Paleo Sausage Gravy and Biscuits

Paleo Sausage Gravy and Biscuits

Paleo Sausage Gravy and Biscuits

Paleo Sausage Gravy and Biscuits

5 from 6 reviews
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  • 1 pound breakfast sausage
  • 1 14 ounce can full-fat coconut milk
  • 1- 2 tablespoons tapioca flour depending on desired thickness of gravy
  • 1 tablespoon minced fresh sage
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon salt adjust to taste
  • 4-ingredient coconut flour biscuits here is my recipe


  • Add the breakfast sausage to a dutch oven over medium heat and cook until browned, adding a little oil if needed.
  • Once the meat is browned, add the tapioca flour (1 tablespoon at a time) and mix until well combined. You will notice after a minute or so that the mixture has started to thicken.
  • Add the spices, stir, then add the coconut milk and mix until well combined. Cover with a lid and simmer on low heat for 4-5 minutes.
  • Serve the gravy over my coconut flour biscuits or over fried potatoes or a slice of your favorite bread.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Kathy says

    5 stars
    Fixed this for brunch for my husband and me today. This was great! The only thing I will do differently next time is to get the biscuits in the oven first then make the gravy. I think those were the best biscuits made with coconut flour I have made!

  2. SB_Amber says

    5 stars
    Absolutely satisfied the craving and really easy to make. I used half cup almond milk and coconut milk to cut down on some of the richness that sometimes doesn’t agree with my toddlers tummy. I also added mushrooms and diced onion as suggested on another recipe I came across. I served it over scrambled eggs with spinach and gluten free bread. I’ll definitely be making this again, maybe for Christmas morning. Leftovers were just as good, reheated with a little more almond milk.

  3. Wendy Miller says

    5 stars
    We just started Paleo. So glad we did. I was worried that some of our favorites such as biscuits and gravy would not transfer well – but this was amazing. We added curry to complement the coconut and that put is off the charts. Never need dairy milk again – it is all coconut milk! I am super excited to keep trying your recipes.

  4. Susy Britton says

    What’s the serving size on the gravy? Needing to make paleo gravy for about 75 people for a teacher appreciation lunch and was hoping to adapt this recipe!

  5. Theresa says

    5 stars
    Omigosh, this recipe is the bomb!!!!!! I woke up to snow today and decided to make this. I beat the biscuits until they were light and fluffy. I made the gravy in an iron skillet because I wanted my sausage dark brown. My biscuits browned nicely too. Very light and fluffy. I am on an AIP diet and this was such a wonderful treat. All I can say is Wow wow WOW! Thanks for a great recipe.

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