Paleo Biscuits and AIP Sausage Gravy
Bring a pot of water to boil
Boil or steam the frozen cauliflower until it is fork tender.
Brown the ground pork in a skillet.
Add the salt, oregano, rosemary, and nutritional yeast. Add generous pepper if you're not making it AIP
Make sure the pork has some color on it because the color of the pork will provide the gravy with a deep flavor.
When the pork is brown dissolve 2 tsp of arrowroot in 1 cup of water. Add the mixture to the pork and stir to scrape up any brown bits from the bottom of the pan. Turn the pan to medium low and let the sausage and water simmer for a bit. (This is when I made my biscuits.)
When the cauliflower is fork tender drain it well and place it in a blender with 2 TBSP of leftover bacon fat from previously cooked bacon. (I keep a mason jar of bacon fat in my refrigerator.) If you don't have bacon fat you can use water or grass fed butter.
Add the pureed cauliflower to the pork and stir until combined. I like thick gravy but you can thin it out with water if needed.
Adjust seasoning
In a bowl whisk together 3 egg yolks, 2 TBPS of bacon fat or lard, and 3/4 cup of water.
In another bowl combine the arrowroot, coconut flour, salt, baking soda, and pepper (optional)
In a mixer beat the egg whites 2-3 minutes or until firm peaks form.
While the whites are mixing, combine the egg yolk mixture with the dry ingredient mixture.
When the whites are done put 1/4 into the mixture above and GENTLY fold the whites into the mixture.
Continue to gently fold in the egg whites 1/4 at a time.
When everything is combined drop large spoonfuls of the biscuit mixture onto a silicone baking mat or a parchment lined baking tray. I used a 3 TBSP sized ratcheting scoop and I combined 2 scoops together to make 1 large biscuit. 6 large biscuits total
Gently shape the biscuits with your fingers making sure they are at least an inch tall.
Bake in a 375F oven for 20 minutes