Ingredients

The following ingredients have 4 Servings
  • 6 Shrimp and Jalapeño Sweet Potato Biscuits
  • 1 (14 ounce) can of coconut milk
  • 1 pound Pork Breakfast Sausage
  • 3 teaspoons Coconut Flour (or arrowroot powder)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon smoke paprika
  • salt and pepper, to taste

Instruction

  • Make your biscuits!!
  • While biscuits are cooling, add the breakfast sausage to the pan and cook until you no longer see any pink, breaking up the sausage as it cooks.
  • Once meat is cooked through, remove with slotted spoon and place in a bowl.
  • Leave the rendered fat in the pan and add your coconut flour to the hot pan teaspoon by teaspoon while constantly whisking.
  • Once you get a thickened mixture, add coconut milk to the pan, whisk then add the parsley, garlic powder, sage, smoked paprika and salt and pepper. Mix well.
  • When the flavors meld, add breakfast sausage back in. Taste and salt and pepper as needed.
  • Pour on top of biscuits. Or eat with a spoon. Or drink. Whatever you need.