Southern Breakfast to Make my Grandma Proud

I come from a long line of REALLY good cooks. Included in the extended family is Paula Deen. That should be enough for you to know the style of cooking that runs through my veins.

If there was one food that my family would be known for it would be biscuits….usually topped with lots of sausage gravy. And, the best biscuits in the world were made by my Grandma (my mom’s are right up there too!! – the cooking gene is in the family).
Grandma always said that the secret to good biscuits was to work the dough as little as possible, and her recipe was never really written down because she would tell you to add milk until it feels right. The truth must be told that I had several failed attempts at ‘the right feel’ before I successfully made her biscuits. Then, I went gluten free. . .

Check out how cute my grandparents were while they were courting. (when my Papa came home from the war).  And, this picture always makes me laugh to think of Grandma hitting punching bag. Maybe that’s where she learned ‘the feel’ for biscuits. 🙂
Being gluten free I had perfected a decent coconut/ almond flour recipe (dense but good taste and great with soup), but going AIP I pretty much decided that biscuits would be impossible. Could it be done? 
So, on a rare day off I decided to try my hand at a complete Southern Breakfast – all AIP. I needed biscuits and sausage of some sort and grits must be on the plate. You do know that ‘grits’ stands for girls raised in the south. 😉  I may not have been raised in the south, but my breakfast palate is 100% southern. 
Southern Breakfast – -Pumpkin Fry Bread
Apple Sage Sausage and Cauliflower ‘Grits’
Apple Sage Sausage
Makes 12 patties
– 1/2 kg or 1 pound of ground pork
– 3 T dried sage
– 2 t cinnamon
– 1 large apple (I used gala- whatever you like)
– preheat oven to 400F / 200C
– grate apple – this is most easily done using a food processor
– mix apple, sage, cinnamon & salt until well combined
– add ground pork and work apples and spices through the meat
– form into small patties (1 1/2- 2 inches) and place in baking dish. I made 12 patties
– bake 20-22 minutes until cooked through
– alternately you can fry them 3 minutes on each side (or crumble and brown. . . hmm gravy. . .)
Cauliflower Grits
Serves – 2
– 2 cups riced cauliflower (the easiest way to do this is put florets in a food processor and pulse ’til the size/texture resembles grits…a little more fine than you would want for rice)
– 120 ml or 1/2 cup coconut milk
– 1/2 t sea salt
– 1/4 t ground garlic
– 1 T gelatinous broth
– place cauliflower, coconut milk, salt & garlic in a small saucepan and bring to a boil
– simmer over a low/ medium heat until liquid has all (or most) been absorbed
– add broth and stir to incorporate, simmering another 3-5 minutes
Pumpkin Fry Bread
Makes 6 pieces
– 1 cup pumpkin puree (I used canned)
– 2 1/2 T coconut flour
– 1/2 t baking soda
– 1/4 t sea salt
– 1 T fat (I used lamb fat, but bacon would be great I’m sure) – softened or slightly melted
– preheat oven to 400F/ 200C
– mix all ingredients in a bowl
– line your baking dish with parchment paper
– use an ice cream scoop to get about 1/4 cup of the mixture and gently form it into a ‘biscuit’ in your hands and place in the pan
– bake for 20 minutes – this helps to cook the coconut flour and give it more of a ‘bread’ texture
– they will still be soft on the top at this point
– let them cool in the pan for a few minutes
– very carefully transfer them top side down into a frying pan with a little bit of grease and toast/ fry for 1-2 minutes just to harden the top side
– the result will be ‘biscuits’ that are very light, but tend to fall apart if not treated carefully
This recipe is shared on this week’s AIP Recipe Rountable over at Phoenix Helix. Check it out for more yummy AIP goodies!

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