Low Carb Biscuits and Sausage Gravy

If you know any Brit, you know we love gravy. So I have no clue how, growing up, I had never heard of the southern delicacy Biscuits and Gravy, a meal based entirely around my favorite savory sauce. AND my favorite breakfast meat (sorry, bacon, but if I had a choice, it's sausage all the way).  A dream too good to be true. Since this adulthood discovery it's become one of my favorite meals to order if I see it on the menu for breakfast, brunch, lunch or dinner.

I had leftover sausages from yesterday's dinner, and leftover "keto dough" mix from Saturday's pizzas, so turned my kitchen into a laboratory to find out if I can make (low carb) biscuits with sausage gravy all on my own.

Low Carb Biscuits and Sausage Gravy (makes 2 servings)

• For the biscuits:
  • 1 T parmesan cheese, grated
  • 1 egg, whisked
  • 3/4 c shredded mozzarella
  • 1/4 t garlic powder
  • Dash of salt
• For the sausage gravy
  • 2 sweet Italian sausages, casing removed + crumbled
  • 2 T cream cheese
  • 1/4 c cream
  • Salt and pepper

To make the biscuits, preheat the oven to 350*. Grease 2 cups of a cupcake pan.

In a bowl, mix together the biscuit ingredients. Divide the batter into the 2 greased cups. Bake for 20 minutes, or until firm and golden on top.

While the biscuits are baking, make the sausages. In a non-stick pan, add the crumbled sausages over medium heat until they are brown and cooked through. Add the cream, cream cheese, salt and pepper and cook for a couple of minutes until the sauce has thickened.

Serve half of the sausage gravy with 1 biscuit.