I love biscuits and gravy, but gluten-free versions are rare at restaurants, so I make my own. Sometimes I want a twist on the classic, like Biscuits & Gravy Pizza or a Biscuits & Gravy Casserole — both are winners for a cozy weekend. It warmed up to 40 degrees here in Colorado recently, which for me signals hibernation: pile on the blankets, queue up the tear-inducing movies, and eat all the biscuits-and-gravy variations I can find.
Fall mornings make me appreciate sleep more. When it’s dark I’m suddenly not a morning person — my body refuses to get up before 6am even though I used to wake at 4am for years while coaching CrossFit. I stopped using alarms because the sound just makes me feel worse, but I still often wake early naturally. These darker mornings, though, are a different story: I sleep later, and I’m fine with it.
Have you watched One Strange Rock on Netflix? Every episode blows my mind. The show makes me feel connected to the planet in a way I didn’t expect—small and humbled, but in the best sense. If you enjoy science and a little existential awe, watch it. Will Smith narrates, and his voice is just right for it.
While we’re on the topic of shows, what are you watching right now? I always rewatch The Office, and I love New Girl, Shameless, Planet Earth, Working Moms, Wentworth, and The Great British Baking Show. I recently started Unbelievable and enjoy crime shows in general. Share any recommendations that will make my brain melt — I’m always open to new things.
Breakfast Gravy Fries
- Author: juli
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
- 1/2 pound gold potatoes, cubed (cut small and even)
- 1 jalapeño, diced (pieces should be large enough not to fall through an air fryer basket)
- 3 tablespoons avocado oil
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
For the sausage gravy
- 1 pound breakfast sausage
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1 teaspoon fennel seed
- 2 tablespoons tapioca flour
- 2 tablespoons almond flour
- 2 1/2 cup cashew milk
- lots of salt and pepper
- 4 eggs, for topping (one per person)
- fresh chives, roughly chopped
Instructions
- Cube the potatoes into small, even pieces so they cook quickly and uniformly.
- Toss the potatoes and jalapeño with avocado oil, then add salt and garlic powder and mix to coat.
- Place the potatoes and jalapeño evenly in an air fryer basket. Air fry at 390°F for up to 25 minutes, pausing every 5 minutes to toss so they brown evenly.
- While the potatoes cook, heat a large sauté pan over medium. Add the breakfast sausage, breaking it into small pieces. Cook until browned, then remove with a slotted spoon and drain on paper towel.
- In the same pan, keep about 3–4 tablespoons of fat; if necessary, add oil. Add sage, rosemary and fennel and cook 1–2 minutes until fragrant. Whisk in the tapioca flour, then stir in almond flour. Gradually whisk in the cashew milk until smooth. Return the sausage to the pan, season generously with salt and pepper, and simmer on low for about 5 minutes to thicken and meld flavors. Taste and adjust seasoning.
- Meanwhile, cook eggs in a nonstick skillet over medium-low heat with a little grease. Cook low and slow so whites set while yolks stay runny.
- When potatoes are done, transfer to bowls, top with a generous spoonful of gravy, add an egg, and finish with chopped chives.
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Fry It Up, Baby!
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