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Yes, dairy-free white gravy! Studded with tons of breakfast sausage and accompanied by flaky bacon fat biscuits

Serves 4


For the Bacon Fat Biscuits:

2-1/2c flour

2tbsp baking powder

1tsp salt

1/4c cold bacon grease, in pieces

1/4c cold coconut oil, in pieces

2tbsp maple syrup

1c almond milk, less 1tbsp


For the Sausage Gravy:

1lb breakfast sausage (I get spicy)

1/4c flour

1-1/2c almond milk (unflavored!)


Preheat oven to 425 degrees. Add first three ingredients to a food processor & pulse to combine. Add in the bacon grease and coconut oil & pulse a few times until the consistency of breadcrumbs. Transfer to a medium bowl & stir in the syrup & almond milk.


Dump dough out onto a floured work surface & gently pat into a rectangle about 1” thick. Work quickly to keep it from getting soft. Fold one side into the center, than the other, like a letter. Pat down to 1” rectangle again & repeat twice, to make layers. Cut into 8 squares & place on ungreased baking sheet. Bake 12-15min until golden brown.


While the biscuits are baking, start the gravy. Heat a large skillet over medium & brown the sausage until completely cooked. Stir in the flour & cook 1min. Add in the almond milk, a half cup at a time, and stir until thickened. Season and keep warm while biscuits finish up.


To serve, halve biscuits and cover with gravy.



Don’t do it with the gravy. Freeze the biscuits in a single layer until solid & transfer to a tupperware for up to two weeks.