Who doesn't love biscuits and gravy? That thick, savory, stick-to-your-ribs bowl of comfort on a cold morning. It feels like something you are not supposed to have anymore once you go real food. Except you absolutely can. You just have to rethink two things: the biscuit flour and the roux. Cassava flour solves the biscuit. It behaves closer to all-purpose wheat flour than almost anything else in the paleo pantry. It is starchy, it binds, and it produces a drop biscuit with an actual fluffy interior and a lightly crisped bottom. No gummy texture, no almond-flour density. For the gravy, the classic roux is wheat flour cooked in butter to thicken. I replaced it with arrowroot starch stirred directly into the browned turkey and then loosened with full-fat coconut milk and bone broth. The arrowroot gives you that silky, creamy body without any grain. And ground turkey with fennel and sage tastes like sausage gravy in every way that matters. This is not a consolation prize. This is the real deal, built differently.
Nutritional Benefits
Cassava Flour
- Made from the whole yuca root, cassava flour is grain-free and nut-free, making it one of the most widely tolerated paleo flours.
- It provides resistant starch, which feeds beneficial gut bacteria and supports a healthy microbiome.
- Its mild flavor and fine texture make it uniquely suited to baked goods that need structure without heaviness.
Ground Turkey
- A lean but satisfying protein that delivers around 22 grams of protein per 3-ounce serving to support muscle repair and keep you full through the morning.
- Dark-meat ground turkey provides a richer fat profile than breast-only blends, which contributes to better flavor and absorption of fat-soluble vitamins.
- Turkey is a good source of B vitamins, particularly B3 and B6, which support energy metabolism and brain function.
Arrowroot Starch
- A root-based thickener that is completely grain-free and easy to digest, making it far gentler than cornstarch or wheat flour for those with gut sensitivities.
- Arrowroot has a neutral flavor, so it thickens without altering the taste of your gravy.
- It creates a smooth, glossy consistency at lower temperatures than many other starches, reducing the risk of breaking your sauce.
Full-Fat Coconut Milk
- Provides medium-chain triglycerides (MCTs) that the body can convert to energy quickly, making it a smart swap for heavy cream in a morning meal.
- The fat in coconut milk helps slow glucose absorption, giving you a more stable energy curve rather than a spike and crash.
- Its natural creaminess is what gives this gravy that rich, satisfying mouthfeel without any dairy.
Bone Broth
- Adds collagen and glycine to the gravy, two compounds that support gut lining integrity, joint health, and skin.
- Deepens the savory flavor naturally without the need for added MSG or artificial flavor enhancers.
- Provides trace minerals in a bioavailable form, including calcium, magnesium, and phosphorus.
FAQs
Can I make the biscuits ahead of time?
Yes. Bake the biscuits fully, let them cool completely, and store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat at 325°F for about 8 minutes before serving. Make the gravy fresh for the best texture.
Can I use a different protein in the gravy?
Absolutely. Ground chicken or ground pork both work well here. If you use ground pork, season it the same way and it will taste closest to traditional sausage gravy. Just make sure whatever you use is plain, unprocessed ground meat with no added fillers or sugars.
My gravy got too thick. How do I fix it?
Just add more bone broth or coconut milk, a couple tablespoons at a time, and stir over low heat until you reach the consistency you want. Arrowroot-thickened sauces can thicken aggressively as they cool, so it is normal to need to loosen it slightly before serving.
Is cassava flour the same as tapioca starch?
No, and this distinction matters for this recipe. Cassava flour is made from the whole dried root and has fiber in it. Tapioca starch is just the extracted starch from the root. They are not interchangeable in biscuits. Using tapioca starch will give you a gummy, dense result. Use cassava flour specifically for the biscuits.
Is this recipe Whole30?
Yes, as written it is Whole30 compliant. Just confirm your bone broth and baking powder have no added sugars or non-compliant ingredients, and skip the red pepper flakes if your brand has any additives. The coconut milk should be unsweetened with no guar gum if you are being strict.
Can I freeze these?
The biscuits freeze well on their own. Let them cool completely, wrap individually, and freeze for up to 2 months. The gravy does not freeze as well because arrowroot-thickened sauces can become grainy after freezing and reheating. Make the gravy fresh when you are ready to eat.
If you make this, I genuinely want to see it. Tag me on Instagram so I can share it. And if you have been sitting on the sidelines thinking paleo means giving up everything you love for breakfast, this recipe is my argument against that. Save it, make it this weekend, and let me know what you think in the comments.
Ingredients
Instructions
Nutrition Facts
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