The Best Keto Cottage Cheese Biscuits and Gravy Recipe | Easy Low-Carb Breakfast!

Hey everyone, Dave here, back in the AI kitchen, and I'm excited about today's recipe because it's biscuits and gravy, but with a twist. It's keto biscuits and gravy. I don't always do keto recipes on this channel, but I do them sometimes and you guys seem to like them and anyone can eat them. So I figure it's good to kind of mix it in some keto, some non-keto, that way everyone can watch the channel. But keto biscuits and gravy sounds really good to me since biscuits and gravy is one of my favorite breakfast-esses. So let's try cooking it. So I asked ChatGPT to come up with a recipe. It did so. We're going to try it and see if it's awesome. We're going to preheat our oven to 400. All right, so we're going to start off with our dry ingredients and mixing them together and that starts with almond flour, which you need a cup and a half of. I will say that I have a lot of almond flour in this box. I was going to see if I had any and I've got like six things of it and a lot of it's expired. Not this. This is a new stuff I bought. Clearly, I need to be more consistent with my almond flour cooking, but it also brings a question. How serious are the expiration dates on almond flour? I don't know. I know with some stuff, you can kind of ignore it. We're putting a cup and a half of almond flour in there. I'm using my quarter cup and my one cup because I can't find my half cup because, you know, this isn't a pro kitchen. I lose stuff all the time. Half the episodes, I can't find the thing I need and into that, we're going to add baking powder. I like this rum-ferred stuff because it doesn't have like the aluminum taste. Some of it tastes like aluminum. You got to be careful with that. A tablespoon of it, so quite a bit because you want your biscuits to rise. I know you're supposed to use this little side thing, you guys. So one tablespoon of baking powder goes in there. There actually was a place in North Carolina called Rise Biscuits that was not that great. It was all hype and maybe it was Rise Donuts. I've been to Rise Donuts. What do I know? Then we're going to add a teaspoon, which this is weird. I'll be honest. This is weird. Garlic powder and onion powder to biscuits. Like generally with biscuits, they're pretty, pretty basic. And this has another really weird ingredient that I still can't decide if I want to put in because it says optional, but keep watching and you'll see what I decide to do because I don't know yet. So that's a teaspoon of garlic powder, teaspoon of onion powder. It is going to be a sausage gravy. You could obviously make a different gravy, but that's what we're making today is sausage gravy. Then we want half a teaspoon of salt. And based on my genius knowledge of baking, that helps it rise because the baking powder and science. And then the final thing that goes in there is a quarter teaspoon of black pepper, like so. And then we just want to stir it up. Now I did, uh, I did want to say I got a couple of funny comments. One of the comments that I get almost every video is that was hard to watch. That was on a different recipe, but basically it's on all the recipes. I think if I ever make merch, I want it to be a t-shirt that said like cooking with Dave. That was hard to watch. I think that would be, that would be the merch for me. And people say that because I'm not very good at this. And it's like watching an episode of the office where it's very awkward and so that's why it's entertaining. I feel like that's the same thing here. It's awkward. How bad I am at cooking. So you watch to laugh at me. I need another bowl for the wet ingredients. I'm going to set that aside. Now this is cottage cheese biscuits. So I'm going to ask chat GPT a question because normally when I've done cottage cheese recipes, it always makes me put it in my little ninja blender and blend it up to make it smooth. And so I'm wondering why it doesn't say that in this and I'm just going to ask it if I should be doing that. But with biscuits, how smooth do you really want them? See that's the question. So I just asked it and it said blending the cottage cheese before incorporating it into the dough can help create a smoother texture. But I kind of like my biscuits to be like not super smooth, so I might not do it. I think it's giving me an optional answer like where it could do it or not do it. I think I'm going to not blend it up, although you could if you want it to be a smoother texture. We need a cup of cottage cheese. So I want to take a cup of cottage cheese. I think that's right. I didn't actually check yet. Cup of cottage cheese. We are using chunky. Now this I would say like, like I just said, but I'm gonna say it again, can chop this up to make it super fine, but I've got small curds are in their cottage cheese. I can't get over the look of it. It's still. We then want to take two eggs and add it in there again. Let me say, I got a lot of really good and useful comments about separating egg yolks from egg whites, and I will definitely be putting those into practice in the future. In one of my recent videos, I believe it was cloud bread, I ended up using like 17 eggs in the pursuit of eight because I kept messing up. You guys gave me some tips that I think will help me avoid that in the future. So no shells. That's why I put it into the bowl first, and I'm going to add it into the cottage cheese mixture. We need melted butter. So I'm going to take some melted butter, we need a quarter cup of it, which is like half a stick. And we're going to melt that in the microwave. The microwave. Okay, so my butter is pretty much melted, dump it in with the rest of this, then mix it up with our handy dandy blender. How fancy is that? No cord. In our last video, I kept having to try to use our KitchenAid, which didn't even have like the whisk mixer, I kept trying to use the paddle mixer and things were much harder that way. This is way nicer because I don't have power over here. So it's really easy to just pull it out. It's battery powered, not sponsored. It's also KitchenAid, actually, didn't realize that. So like, it's like a companion tool, guys, I'll put a link to it, I can put links in the videos, linked products, I'm not sponsored, but I will get affiliate money if you buy one. I like it. Not everyone necessarily needs it, though. I just need it because I'm trying to do these videos. So this is where it gets tricky. I will tell you at the end if I think you should blend the cottage cheese, I'm totally like up in the air about that decision. I'm still thinking maybe I should have done it because I see all these chunks of cottage cheese in there. But I don't know. We'll see. If I get like a bunch of thick chunks in my biscuits, I may recommend the opposite method. Pour wet ingredients into the dry and mix until the dough forms. Hey, you know what? I can use my little mixer thingy again. There's all our dry stuff. Take our handy dandy mixer and spin it away. This is nice. Hopefully I'm not like over mixing. I don't think I am. What's that? She says it sounds like I'm in a funnel. In a funnel or using a funnel? She said in a tunnel, not a funnel. Sorry. I can't fit in a funnel. That's why I was confused because I'm not, you know, tiny ant man. OK, so that's the dough. It's still got big white chunks. Now, this is where it gets tricky. The recipe says to add in cheddar cheese to our biscuit. Optional. Optional cheddar cheese. Tina just laughed. Is that weird? Should I do it? Cheddar cheese? She's laughing at people laughing at me in the comments. I thought she had something to say about the cheese. It says one cup of shredded cheese. I think I'm going to do it because I think we should follow the recipe as designed. It's easier for me to tell you to take it out if it tastes bad than to put it in if I never got to taste it at all. So I can always tell you at the end, yeah, don't do the cheddar cheese. It's terrible. But I don't think it will be. I think it's just going to add flavor and it's going to be good, especially with the gravy and stuff. I think it's going to be delicious. And not everyone likes gravy. So what I'll do is, OK, so you guys all texted me or messaged me and said, Dave, you need to learn how to fold in ingredients. And I looked it up. There's these videos on folding in. And for like cheese, it seems like just what I normally do is fine, this. But the real reason I think everyone was triggered is because the way I was folding in my egg whites to my cloud bread. That is like a science. You have to like add a little egg white and all this other stuff. And next time we do an egg white recipe, I'm going to make sure. Well, first, I want to make sure this is in the shot of the camera so you can see it. I'm going to make sure that I look at one of those videos while I'm doing it so I can try to do it right, because I think that was a big part of my issue with my cloud bread. All right. So that's like the the cheddar cheesy biscuit mix. All right, guys, I'm over here trying to use this stupid parchment paper. No one's giving me any advice as far as I can tell in the comments on how to properly do parchment paper. I'm just sitting here like ripping off pieces, cutting with scissors. How do you do it right? Like, is there some sort of like perfectly sized parchment paper I could buy that I don't have to do all this? Look at this. I think this is one of my best ripping jobs ever. Boom. Parchment paper lined pan. So here's the thing. I have like I would say in my recipes, in my videos, I have like an 80 percent success rate. Eighty percent of the recipes end up being pretty solid, like worth making. And then I've got like 20 percent that are just nightmare fuel, just totally. And I want to tell you about one of my most insanely horrifying nightmare fuel episodes ever, because sometimes like I make a nightmare fuel episode, I'm like, man, I don't want to release this. This is embarrassing. Right. But I do it anyway, because, you know, self-deprecation, deprecation, you know, that's just me. But there's this one episode I recently did with the cloud bread and a lot of people like were loving it. They're like, oh, this is the best episode ever, as I just kept screwing up the whole time I'm screwing up. I finally did get something that tasted pretty good, but I screwed up like half the time. Now, if you liked that, there's a point here. There's a point. You can see what I'm doing. I'm just putting this dough onto a cookie sheet and then kind of flattening it to make it look a little biscuity. But yeah, the point is I made a video, I don't know, maybe two Thanksgiving's ago or one where I tried to make a turkey. And if you want to watch what I would consider the funniest episode of this show ever, I still think it's that. So I'll try to put a link. I'll probably forget. But just look up like either AI Kitchen or Cooking with Dave Turkey, Smatchcock Turkey, and you'll see one of the funniest. They got me holding like a chicken backbone here. I'm like covered in. It's hilarious. You have to go check it out. Break its spirit if we can. I just don't know if I'm going to succeed. So here's six biscuits. I'm going to get another cookie sheet, I guess, because I don't want to grab them. OK, I got my little tiny cookie sheet. I like this cookie sheet, though. It cooks very evenly. This is only going to have like two biscuits on it. So my yield is like eight biscuits. And I'll share with you the the carbs slash net carbs at the end. So stick around for that. You know, we've got to taste it first, see if it's worth making. I have a good feeling about it. The only thing I'm still like a little bit up in the air about is these chunks of cottage cheese. So these are going to go into the oven for 400 degrees for 12 to 15 minutes. And we're going to work on the sausage gravy while these cooks. We're going to move our cameras over there and move on to the exciting next step. Hopefully we can make a good gravy with no flour. Usually I use flour and gravy. OK, so it's gravy time. Gravy, as always, starts the sausage. Except for when it doesn't. Like my friend from Alabama loves chocolate. If you guys like chocolate gravy, comment below and let me know. Is that an Alabama thing or is that an all of the South thing? I mean, I live in the South right now, but I grew up as a New Englander. Yeah, I think it's funny because like New Englanders all like, well, at least me and most of my friends wanted to move down south because it was always so cold up there. And then my kids all want to move up north because it's so hot down here in Florida. So yeah, where's the happy medium? All right. So I'm taking up some sausage, putting it on a skillet. It's on the stovetop. Set the heat to like medium high. Didn't put oil on it. We're just going to brown that up. We're going to let it cook for like five, 10 minutes till it's nice and brown. And we're going to move to the next step. I will say while you're browning your sausage, which I'm still doing, you can get some of the ingredients ready for the next steps. One of those would be two tablespoons of butter, not melted or anything, just standard butter, two tablespoons. Set that near your skillet. So it's ready to go. So let's see. There's one carb in a tablespoon. There's 16 tablespoons. So a cup is 16 tablespoons or a cup of 16 tablespoons. So 16 carbs in the cream. Obviously, you're not going to eat all the cream, you know, with anything. It's low carb unless you eat it all by a 16 pack of protein bars that are one carb each and eat them all. You're going to have 16 carbs. So one cup of heavy cream. I'll give you the total carb count at the end. And I think the way to do it would be to give you the total carb count of all the sausage and gravy and the carb count per biscuit or maybe all the batter. So you kind of do the math depending on your portion sizes. So I've got my one cup of heavy cream set aside for not not for yet, not for now, but in a minute. And I hear my sausage is starting to sizzle. So that's when I'm going to kind of start turning it over. And so we're going to need a fancy dancy ingredient called xanthan gum, xanthan gum, the gluten free baking ingredient for thickening and ideal substitute for gluten in most gluten free cooking. Zero carbs. You're going to end up needing a half a teaspoon of that. So that might be something you just want to buy and keep in the house if you're doing keto. All right. Another thing you'll hear the sausage is starting to really sizzle. Now we need it. We're going to need a half a cup of unsweetened almond milk as well. I'm going to go ahead and get that ready as well. Maybe I won't measure it. I'll just use that same other measuring cup. But here it is. We're going to do a half cup of that in a minute. Not yet. I just think it's good to have it all ready. Right. We're going to do it on the fly. We should have it all ready to go. We're also going to need the garlic powder, the onion powder. So I'm getting to that point where it's really close on the sausage here. You can see like a little pink left. So I'm just kind of stirring it rapidly. All right. So this sausage is pretty much all cooked up at this point. We're going to now move on to the next step. And I'm pretty excited about it. So first thing we're going to do is add that two tablespoons of butter and mix that in. Is it going to melt? Yes. Stir it until it's melted. So that's going to coat the sausage with butter. Butter is no carb, right? It's a keto thing. I think I think it is. Should I be still using this wooden spoon or should I be using like something else? I'm going to keep using a wooden spoon. My butter is all melted. It's like a little ball of fun in there. Melt, butter, melt. Put it right in the middle. That's the hottest part of this thing. All right. It's pretty much melted. So let's mix that all up, integrate it. And then we're going to add our heavy cream. One cup of heavy cream is going to go in. And we're going to put that in right. Should I lower the heat a little? I'm going to lower the heat a little bit. I probably don't need to, but I'm going to down to medium. Add in the heavy cream. Mix it up. And then I'm going to add a half a cup. I'm spilling it. I can't do this one handed. Ah, computer stop timer. OK, so now my biscuits just went off. So they're done. Half a cream of almond milk goes in there. I'm going to stir it up and I'm going to take the biscuits out so they don't burn. Look at that. Look at that multitasking, guys. All right. So that's all in there. I'm going to heat on medium. Let me check. See, look, see, there's still some pink. That's cross contamination, baby. All right. I cleaned my spoon, guys. No worries. No worries. Mix it up a little. Oh, biscuits. Almost forgot. Stand by. Oh, man, they look lame. They don't look very good, guys. They look like pancakes. I'm disappointed. Dang it. What a downer. So I asked chat GPT why my biscuits are flat because they came out flat and I'm a little disappointed. I want to keep stirring this. I don't know how long I'm supposed to stir this. Maybe I should look at the instructions here. Taste might still be good. Hey, we got to add in xanthan gum evenly over the mixture and stir well. So xanthan gum, half a teaspoon goes in because I figured some stuff out that I may have done wrong. Evenly sprinkling xanthan gum all over the mixture. How is my teaspoon xanthan gum? That should be a thickening agent. Hopefully all goes well. I don't know how I should have it, but I've got xanthan gum. It says to let it simmer for five to seven minutes, stirring frequently until it thickens. So, OK, so I asked chat GPT. I said, why are my biscuits flat? It gave me like two primary reasons. Number one, which definitely I could have done something about. It said to shape them thicker. So if I had actually just taken a little more time and made sure I shaped them a little thicker, they would have looked more biscuity. I don't think that's the issue, though. It said, do not overmix. I shouldn't have used my mixer. I should have used my hands. I'm pretty sure that's where I went wrong is using the mixer. Even though I asked it, chat GPT is not great at this, guys. And it said I could use a mixer and should use a mixer. I don't think I should have. I think I should have just taken a fork and just mixed it. And I think it would have came out fluffier. But mindset is 2020. Hopefully they still taste good. They're like a flat biscuit. They're a biscuit pancake. It's all good. It's all good. I believe that if you were to mix it without a mixer, it would come out more biscuit shaped. We're going to see the power of this xanthan gum, xanthan gum and see if it really can thicken it. I'll show you the biscuits in a minute. They're not terrible looking, but I'm a little disappointed, I'll be honest. So it's funny. Sometimes I use artificial intelligence to create the picture for the thumbnail, as you've noticed, I'm sure. Now, being the AI kitchen where I use AI to create the recipes, I think it's kind of fun to also get AI to create some of the images of what in the AI's mind this recipe would look like if I was a good cook. Now, whether or not AI is correct or not, I don't know. But I like to assume that if you cook the recipe correctly, it would look as AI imagines. And so I use a lot of times the AI thumbnail. I'm just telling Tina that it's good I use AI thumbnails sometimes because these biscuits are not going to look very biscuity. They're going to look like pancakes and gravy. This is a biscuit. This is where we're at with the biscuit. So, you know, it's like more of a pancake consistency. It actually does look good. But, you know, even the inside looks pretty good. I wonder, I think they're done. Thickness is just not there. Again, the mixer, I think, was my big mistake. I was all excited because I got a new tool and then I went and screwed everything up. It's definitely thickening up. Give it a couple more minutes. Then we're going to add some some spices. Now, down south, gravy is all about the pepper. So we're definitely going to put quite a bit of pepper in it. We're going to put salt, we're going to put garlic powder, onion powder. Yeah, look at that, guys. It really is thickening up. That's kind of cool. I didn't know if it would without flour, but here we are. Go xanthan gum for the win. Apparently that's used in all types of cooking. Like just the ingredients for things you're already buying have xanthan gum in them. So it's not like a scary thing, supposedly. Half a teaspoon of garlic powder and half a teaspoon of onion powder are going to go in. I'm happy with the thickness. We're going to do, I don't know, a bunch of black pepper, probably like, I don't know, that much. And then a little bit of salt. You're not supposed to do salt to a pan, but, you know, I'm just a crazy boy like that. Mix it up. Looks pretty good. Looks pretty good. I would say it was probably a teaspoon of black pepper and a little more than a half a teaspoon of salt. I like it to be peppery. I almost want to put more pepper in it, but I can always add that later. Yeah. Hey, it looks like gravy, keto gravy. We got keto biscuits ready to try. We're going to switch sides and we're going to try all this and see how it comes out. Really, I'm quite happy with how the gravy came out. That looks really good. That looks like a really good gravy. The biscuits, as I said, they're more like pancakes. You know, they kind of feel biscuity. I don't know. I don't know about the biscuits. Let's try one with butter first. A lot of people, a lot of people who don't like gravy will just do this. So just take the biscuit. I'm just going to take half of it. Throw some butter on it, maybe some jam. But jam obviously isn't keto, so we're not going to do that. And just spread it on there and try it with butter and see how it comes out. That's going to be our first test. Although I kind of like my butter melted, which I might microwave it. Where do I put this? I'm bad at this. Let me just try it. Yeah, it's really tasty. And it does kind of have a biscuity consistency. Again, I think I kind of screwed it up a little bit. But anyways, that happens. Let's try it with gravy on it. That's the real question. And does it really? Listen, here's why the way I look at it, especially with keto, a lot of times people are in keto. They're not necessarily finding a ton of keto options out there. So you have to be creative and get to cook it. And even if you don't have a lot of cooking experience, you want to find keto recipes you can cook. Gravy is really good. I mean, honestly, this is a very good substitute for biscuits and gravy. Like this tastes like when I'm having biscuits and gravy. I'm wondering if there's like a whipped cream that has less carbs because Chachi PT is telling me that it has it should only have like six carbs in a cup and it's got 16 carbs in a cup. That's might have thwarted us here. So I would maybe pay attention when you're buying the heavy cream. Try to find whichever one has the least carbs. I didn't think of that. But I bet there's some that have less carbs and other because this one had 16 carbs in a cup versus six. It's telling me it should have. OK, so it's saying for all of the gravy, it should be 17.6 carbs, net carbs for all of it. So one serving of the gravy, which would be one eighth of it, which is probably about how much I had, I guess. I don't know. It would be 2.2 net carbs. So, yeah, I think that's probably about right. That was probably about an eighth of it. So 2.2 net carbs in the gravy and then the biscuits, 30 net carbs for all of these. So per biscuit is going to be 3.8 net carbs. So if you have one biscuit, again, you know, blend it less hard and shape it higher and make it look more like a biscuit. It's probably going to be a little better, but it's still actually really delicious. Actually, I have zero complaints about the taste of the biscuit. It's actually very, very good. It's just I don't like the way it looks. So, yeah, does appearance really matter in biscuits? It's all about the flavor. So 3.8 net carbs, 2.2 net carbs. That's a grand total of six net carbs per biscuit with gravy on top. It's really not bad. That usually falls within most people's macros. If you like this video, guys, make sure you subscribe. Hit the like button. Come back next time. We're going to do a mix. We're going to do keto recipes. We're going to do normal recipes. And it's all here in the AI day kitchen.