How To Make A Keto-Friendly Gravy And Biscuit Casserole

Ingredients

– Heavy cream

– Chicken broth

– Butter

– Cream cheese

– shredded cheddar cheese

– Salt and pepper

– Biscuit mix (such as Bisquick)

For the Gravy

For the Gravy:

Ingredients:

• 2 tablespoons butter
• 2 tablespoons minced shallot
• 2 tablespoons minced garlic
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• Salt and pepper to taste

Instructions:

1. Melt the butter in a medium saucepan over medium warmth.
2. Add the shallot and garlic and prepare dinner until softened, about 2 minutes.
3. Whisk in the chicken broth and heavy cream.
4. Bring to a simmer and cook till the gravy has thickened, about 5 minutes.
5. Remove from the warmth and stir within the Parmesan cheese, thyme, sage, salt, and pepper.
6. Serve immediately.

1/4 cup butter

¼ cup butter

1/4 cup almond flour

1/4 cup almond flour

2 cups chicken broth

To make a keto-friendly gravy and biscuit casserole, you will need the following ingredients:

For the gravy:

• 2 cups rooster broth
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• 1 tablespoon almond flour
• Salt and pepper to taste

For the biscuits:

• 1 cup almond flour
• 1/2 cup shredded cheddar cheese
• 1/4 cup butter, cold and cut into small cubes
• 1/4 cup heavy cream
• 1 teaspoon baking powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. To make the gravy, whisk together the rooster broth, heavy cream, Parmesan cheese, butter, almond flour, salt, and pepper in a small saucepan.
3. Bring to a simmer over medium warmth and cook, stirring constantly, till thickened, about 5 minutes.
4. To make the biscuits, mix the almond flour, cheddar cheese, butter, heavy cream, baking powder, salt, and pepper in a big bowl.
5. Use your fingers to work the components collectively till a dough types.
6. Roll out the dough on a lightly floured surface to a thickness of half of inch.
7. Cut out biscuits using a 2-inch biscuit cutter.
8. Place the biscuits on a baking sheet lined with parchment paper.
9. Bake for 12-15 minutes, or until golden brown.
10. Serve the gravy over the biscuits.

1/2 teaspoon salt

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon black pepper

For the Biscuits

Ingredients:

Biscuits:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup chilly unsalted butter, cut into cubes
• 1 massive egg, whisked
• 1/4 cup milk of your choice (almond milk, coconut milk, or dairy milk)

Gravy:

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup almond flour
• 2 cups rooster broth
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions:

Biscuits:

1. Preheat oven to four hundred degrees F (200 degrees C).
2. In a big bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. Using your fingers, work within the butter until the mixture resembles coarse crumbs.
4. Add the egg and milk and blend until simply combined.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. On a flippantly floured floor, roll out the dough to a thickness of 1/2 inch.
7. Cut out biscuits utilizing a 2-inch biscuit cutter.
8. Place the biscuits on a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes, or until golden brown.

Gravy:

1. Heat the olive oil in a large skillet over medium warmth.
2. Add the onion and garlic and cook until softened.
3. Stir within the almond flour and cook for 1 minute.
4. Gradually whisk in the hen broth till easy.
5. Bring to a boil, then scale back warmth and simmer for 5 minutes, or till thickened.
6. Stir within the heavy cream, salt, and pepper to taste.

To Assemble the Casserole:

1. Spread the gravy evenly over the bottom of a 9×13 inch baking dish.
2. Top with the biscuits.
3. Bake for a further 15-20 minutes, or until the biscuits are heated through.

Serve scorching and enjoy!

1/2 cup almond flour

Ingredients:

1/2 cup almond flour

1/4 cup coconut flour

Coconut flour is a fine flour made from dried coconut meat that has been ground right into a powder. It is high in fiber and low in carbohydrates, making it a good selection for individuals on a ketogenic diet.

When measuring coconut flour, it is necessary to use a measuring spoon and degree it off with a knife or straight edge. Do not pack the flour into the measuring spoon, as this will result in an excessive quantity of flour being used.

1/4 cup of coconut flour is equal to:

• 28 grams
• 1 ounce
• 2 tablespoons
• 4 teaspoons

1/4 cup baking powder

1/4 cup baking powder

1/4 teaspoon salt

1/4 teaspoon salt

1/4 cup butter, cold and reduce into small cubes

1/4 cup (1/2 stick) unsalted butter, chilly and cut into small cubes

1/2 cup heavy cream

1/2 cup heavy cream

Instructions

Ingredients:

• 3 cups cooked rooster, shredded
• 4 tablespoons butter, divided
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup hen broth
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1/2 cup almond flour
• 1/4 teaspoon baking powder
• 1 egg
• 1 tablespoon minced contemporary parsley

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. In a big skillet, melt 2 tablespoons butter over medium heat. Add onion and prepare dinner until softened, about 5 minutes.
3. Add garlic and cook for 1 minute extra.
4. Stir in heavy cream, hen broth, salt, and pepper. Bring to a simmer and cook dinner till thickened, about 5 minutes.
5. Stir in rooster and cheese. Set aside.
6. In a medium bowl, combine almond flour, baking powder, and egg. Stir in remaining 2 tablespoons melted butter and parsley.
7. Spread hen combination into a greased 8×8-inch baking dish. Top with biscuit topping.
8. Bake for 20-25 minutes, or till topping is golden brown.
9. Let cool for a couple of minutes before serving.

To Make the Gravy

To Make the Gravy

1. In a large skillet, melt the butter over medium warmth.

2. Add the onion and sauté until softened, about 5 minutes.

3. Add the garlic and cook for 1 minute.

4. Stir in the flour and cook for 1 minute.

5. Gradually whisk within the broth until clean.

6. Bring to a boil, then cut back warmth and simmer for five minutes, or until thickened.

7. Season with salt and pepper, to taste.

Melt butter in a saucepan over medium warmth.

1. In a saucepan over medium heat, soften the butter.

Whisk in almond flour and cook for 1 minute.

Whisk in almond flour and cook for 1 minute.

Gradually whisk in hen broth until easy.

Gradually whisk in hen broth until smooth.

Bring to a simmer and cook till thickened, about 5 minutes.

Bring the gravy to a simmer over medium heat.

Continue to simmer the gravy, stirring often, until it has thickened, about 5 minutes.

Season with salt and pepper to taste.

1. Taste the dish and determine if it needs extra salt or pepper.

2. Add a small amount of salt or pepper at a time, and taste the dish again to see if it needs more.

3. Continue to add salt or pepper till the dish reaches the specified flavor.

4. Remember that you can at all times add more salt or pepper but you can not take it away.

5. So it is best to begin with a small amount and add extra as needed.

To Make the Biscuits

Ingredients for the Biscuits:

• 1 half cups blanched almond flour
• 1 cup shredded cheddar cheese
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 massive egg
• 1/4 cup heavy cream
• 1 tablespoon melted unsalted butter

Instructions for the Biscuits:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk collectively the almond flour, cheddar cheese, baking powder, and salt.
3. In a separate bowl, whisk collectively the egg, heavy cream, and melted butter.
4. Add the wet components to the dry ingredients and mix till just combined.
5. Form the dough into 6-8 biscuits and place on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes, or till golden brown.
7. Remove from oven and let cool slightly before serving.

Preheat oven to 425°F (220°C).

– Preheat oven to 425°F (220°C).

In a big bowl, whisk together almond flour, coconut flour, baking powder, and salt.

In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.

Use your fingers to work in cold butter till the combination resembles coarse crumbs.

Dip your fingers right into a bowl of chilly butter, then rub the butter into the flour combination till it resembles coarse crumbs. This process is recognized as “slicing in” the butter.

Gradually add heavy cream, mixing till a dough forms.

Once the butter has melted, gradually add heavy cream, mixing till a dough types.

1. Pour half of cup of heavy cream into the melted butter and blend until combined.

2. Add one other half of cup of heavy cream and blend until mixed.

3. Continue adding heavy cream, 1/2 cup at a time, till a dough forms.

4. The dough shall be sticky and slightly crumbly, but it should come together in a ball.

Turn dough out onto a frivolously floured surface and knead gently till it comes together.

Bring the water and butter simply to a boil in a medium saucepan.

Remove the pan from the warmth. Add the almond flour, salt, and sweetener. Stir until the mixture resembles a clean paste.

Return the pan over medium-low warmth. Cook the combination while stirring continuously. Cook for five to eight minutes, or till the combination thickens to a gravy-like consistency.

Taste the gravy and modify the seasonings to your desire. Remove the pan from the warmth and set aside.

Turn dough out onto a lightly floured surface and knead gently till it comes together. Roll out the dough to a 12×12 inch square.

Cut the dough into 12 equal squares.

Place the reduce biscuits right into a single layer on a lined baking sheet.

Bake at 425°F (218°C ) for 10-15 minutes, or till golden brown and baked via.

Let cool for 5 minutes.

Serve warm and topped with gravy.

Roll out dough to a thickness of 1/2 inch and minimize into biscuits.

Roll out dough to a thickness of 1/2 inch and reduce into biscuits.

Place biscuits on a greased baking sheet and bake for 1012 minutes, or till golden brown.

Preheat oven to 450 degrees F (230 degrees C).

Place biscuits on a greased baking sheet and bake for 10-12 minutes, or till golden brown.

To Assemble the Casserole

To Assemble the Casserole:

• In a 9×13 inch baking dish, evenly spread the chicken gravy over the underside.
• Top with the biscuit combination (evenly distributing it over the gravy).
• Pour the remaining 1 half cups of chicken broth over the biscuit mixture.
• Bake at 375 levels Fahrenheit (190 degrees Celsius) for 25-30 minutes, until the biscuits are golden brown on high and a toothpick inserted into the middle comes out clear.
• Let cool for a couple of minutes before serving.

Spread gravy within the backside of a 9×13 inch baking dish.

Spread gravy within the bottom of a 9×13 inch baking dish.

Arrange biscuits on top of the gravy.

Place the biscuits on a baking sheet and bake at 400 levels Fahrenheit for 10-12 minutes, or until golden brown.

Carefully pour the recent gravy over the biscuits, making sure every biscuit is properly coated.

Serve instantly and enjoy!

Bake for 20 minutes, or till biscuits are cooked by way of.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.

In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.

In a separate bowl, whisk collectively the eggs, butter, and cream. Add the moist elements to the dry ingredients and stir until just combined.

Drop the dough by spoonfuls onto the prepared baking sheet. Bake for 20 minutes, or till biscuits are cooked via.

Serve instantly.

For the gravy:

Whisk the rooster broth, cream, and Dijon mustard collectively in a medium saucepan over medium heat. Bring to a simmer and prepare dinner until thickened, about 5 minutes.

Season with salt and pepper to style.

For the biscuits:

Preheat the oven to 350 degrees F (175 levels C). Grease a 9×13-inch baking dish.

In a large bowl, mix the almond flour, baking powder, and salt. Add the butter and use your fingers to work it into the flour mixture till it resembles coarse crumbs.

Add the buttermilk and stir until the dough just comes together. Do not overmix.

Turn the dough out onto a floured floor and knead for a couple of seconds till it is clean and elastic.

Roll out the dough to a 12×12-inch sq.. Cut into 12 biscuits.

Place the biscuits within the prepared baking dish and bake for 15-20 minutes, or until golden brown.

Serve immediately.