Carnivore biscuits and gravy is a hearty, low-carb twist on the classic Southern comfort food. Using meat-based ingredients instead of traditional flour and grains, this recipe delivers rich, savory flavors while keeping carbs minimal—perfect for those following a carnivore or ketogenic diet.
Ingredients
- 1 lb ground pork sausage (preferably high-fat, no fillers)
- 4 large eggs
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp cream cheese, softened
- 1/4 cup pork rinds, finely crushed (optional, for biscuit texture)
- 1 tsp baking powder (optional, if tolerating)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream
- 1/4 cup bone broth or water
- 1 tbsp butter
- 1/4 tsp xanthan gum (optional, for thickening gravy)
Instructions
- Prepare the carnivore biscuits: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the eggs, shredded cheese, cream cheese, crushed pork rinds, baking powder (if using), garlic powder, onion powder, salt, and pepper. Mix until you get a thick batter-like consistency.
- Shape and bake biscuits: Spoon the mixture onto a parchment-lined baking sheet, forming 6-8 biscuit rounds about 2-3 inches wide. Bake for 15-18 minutes, or until golden brown and set. Remove and let cool slightly.
- Cook the sausage gravy base: While the biscuits bake, heat a large skillet over medium heat. Add the ground pork sausage and cook, breaking it apart with a spatula until browned and cooked through, about 7-10 minutes. Remove excess grease if necessary, leaving about 1-2 tablespoons for flavor.
- Make the gravy: Reduce heat to low. Add butter to the skillet and let it melt. Slowly pour in the heavy cream and bone broth, stirring constantly. Sprinkle in xanthan gum gradually, whisking to avoid lumps, until the gravy thickens to your desired consistency (about 3-5 minutes). Season with salt and pepper to taste.
- Combine and serve: Return the cooked sausage to the gravy and stir well. Spoon the hot sausage gravy over the carnivore biscuits and serve immediately.
Tips
- Substitutions: If you don’t have pork sausage, ground beef or lamb seasoned with salt and pepper works well. For cheese, use any hard cheese you prefer or have on hand.
- For grain-free biscuits: Pork rinds add texture, but you can omit them for a softer biscuit. Baking powder is optional and can be skipped if you want a denser, more carnivore-pure biscuit.
- Storage: Keep biscuits and gravy separate in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to preserve texture.
- Common mistakes: Adding xanthan gum too quickly can cause clumps. Sprinkle it slowly while whisking. Also, avoid overcooking the biscuits as they can dry out.
Serving Suggestions
This carnivore biscuits and gravy pairs beautifully with a side of crispy bacon or eggs cooked to your preference for an ultra-satisfying breakfast. A small serving of fermented pickles or sauerkraut can add a tangy contrast without adding carbs. For a brunch crowd, serve with fresh herbs like chives or parsley sprinkled over the gravy for a pop of color and flavor.
Variations
To keep things interesting, try swapping the pork sausage for spicy chorizo or breakfast sausage seasoned with sage and fennel. For a dairy-free version, replace heavy cream and cheese with coconut cream and omit the cheese in the biscuits, adding extra pork rinds for texture. You can also experiment with adding a splash of bone broth or rendered beef tallow into the gravy for a deeper meaty flavor.
Storage and Reheating
Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days. Biscuits can be wrapped individually in plastic wrap to maintain moisture. To reheat, warm the sausage gravy gently in a saucepan over low heat, stirring occasionally. Reheat biscuits in a toaster oven or oven at 300°F (150°C) for 5-7 minutes to restore some crispness without drying them out. Avoid microwaving biscuits directly as they can become rubbery.
Frequently Asked Questions
Can I make this recipe completely dairy-free?
Yes, you can omit the cheese and cream and substitute with coconut cream or a mix of bone broth and coconut milk. The texture of the biscuits will be different, so adding extra pork rinds or ground nuts can help maintain structure.
Is this recipe suitable for strict carnivore diets?
This recipe leans toward carnivore-friendly but includes optional ingredients like baking powder and pork rinds, which some strict carnivores avoid. Omitting those and keeping only meat, eggs, and cheese keeps it closer to strict carnivore guidelines.
How do I thicken the gravy without flour or starch?
Xanthan gum is an excellent low-carb thickener used sparingly to avoid clumping. Alternatively, reducing the gravy by simmering longer also thickens it naturally.
What if I don’t have pork rinds for the biscuits?
You can skip pork rinds entirely or substitute with finely ground almond meal or crushed freeze-dried meat snacks for a similar texture. The biscuits will be softer without them.
Can I freeze the biscuits and gravy?
Yes, freeze biscuits and gravy separately in airtight containers for up to 1 month. Thaw overnight in the fridge and reheat gently. Freezing may slightly alter the biscuit texture, so warming in an oven rather than microwave is recommended.
What is the best sausage to use for this recipe?
Choose a high-fat ground pork sausage without fillers, sugars, or preservatives for best flavor and texture. Breakfast sausage or bulk sausage from a trusted butcher works well.
This carnivore biscuits and gravy recipe brings comfort and richness to a low-carb or carnivore lifestyle, making it a perfect weekend brunch or hearty breakfast option that satisfies cravings without breaking dietary goals.
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