Turnip Hashbrowns with Biscuits & Sausage Gravy

Tonight is the start of our ultra comforting Breakfast for Dinner week.  Tonight was such a long and rainy day…I couldn’t wait to come home and just do nothing.  Unfortunately, a run was calling my name and dinner wasn’t going to make itself.  It’s not even 7pm yet, and I have got it all done.  Wow.  We’re going to do the opposite tonight…we’re going to eat breakfast and then go to bed.  Yay!

When individuals start a Paleo lifestyle one of the first things I hear is, “what am I supposed to eat for breakfast?”  I don’t know that I truly understand this obstacle.  Pre-Paleo days even I enjoyed my oatmeal and my honey almond flax cereal.  For some it is really difficult to have a lot of protein, veggies, and fat in the morning instead of baked goods.  Somehow or another baked goods and refined sugars have made themselves at home for breakfast.  Well, if you can’t wrap your mind around eating salmon and brussels sprouts for breakfast (yes, I have done this) then you can fall back on Paleo-approved biscuits and gravy!

I got this biscuit recipe from one of my favorite books Paleo Comfort Foods.  They really are great biscuits and not only are they great with homemade gravy but some pastured butter and a drizzle of honey can make these a real treat.

Even if you do not consider yourself following a Paleo / Primal lifestyle you should still try these biscuits.  They have ingredients that anyone can get, and they’re higher in protein and lower in carbohydrates than your regular biscuit recipes.


Ingredients for Biscuits

  • 1/4 c. coconut flour
  • 3/4 c. almond meal
  • 1 tsp. baking powder
  • 1/2 tsp. garlic powder
  • dash of salt
  • 2 tbsp. pastured butter
  • 6 egg whites



  1. Preheat oven to 400 degrees.
  2. Whisk egg whites in a bowl until they are very frothy.
  3. In a larger bowl – combine flours, baking powder and spices.
  4. With a knife or fork cut your cold butter into the flour mixture.  It will take a few minutes but you want it to resemble a crumbly mixture.  Place this bowl in the refrigerator and let it sit 25-30 minutes.
  5. Gently fold egg whites into cold flour mixture.
  6. With a 1/4 cup scoop measure out dough and place on a parchment lined baking sheet.
  7. Bake 15-20 minutes or until biscuits are golden.

While you have the flour/butter mixture in the refrigerator you can get your sausage gravy started.  As I have mentioned before – I like to use Mulay’s Breakfast Sausage.  This sausage is amazing and it is super clean.  The only problem is that when I went to the store for groceries this week…they were out of my breakfast sausage!!  So, I had to do the next best thing: make my own.  Making your own breakfast sausage is so incredibly easy.  There are certain spices that are characteristic of breakfast sausage and adding them to freshly ground pork will make it taste just like the store-bought stuff.  Spices I like to use are: garlic, paprika, sage, rosemary, fennel seeds, cayenne pepper, salt, and black pepper.

See if you can find some sausage at the store, if not — you can add these spices at your liking.  Brown your ground pork with these spices until it is cooked through.  Remove meat from skillet and leave your drippings behind for the gravy.


Ingredients for Gravy

  • 1 tbsp. almond meal
  • 1 tbsp. arrowroot powder
  • 1 can of coconut milk, 14 oz.
  • 1 tsp. rubbed sage
  • 1 tsp. paprika
  • salt and pepper to taste
  • chicken broth, if needed



  1. Add almond meal and arrowroot powder to your sausage drippings.  With your heat on medium-low whisk mixture until you develop a paste.
  2. Pour in about 1/4 c. of coconut milk along with spices.  Continue whisking until well blended and increase heat to medium.  Let it come to a simmer.
  3. Add sausage back in, stir frequently, until gravy is your desired consistency.
  4. The chicken broth is not necessary, but if you find that you’ve stepped away and your gravy has thickened too much you can add some to thin it back down.


Serve your sausage gravy ladled over warm biscuits.  Gosh, these are amazing!!  We ate ours with a side of turnip hashbrowns.  Hashbrowns are another classic breakfast favorite, and turnips play the role well.  I have blogged about my turnip hashbrowns before.  The biscuits and sausage gravy are a meal all on their own, but you can always add some fried eggs on the side if you wanted.

Hope ya’ll have enjoyed our first Breakfast for Dinner entry!!  It’s only going to get better than this!


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