There’s a special kind of comfort that only biscuits and gravy can deliver — fluffy, golden biscuits torn open and buried under a ladle of peppery sausage gravy. If you’re eating carnivore, you might think that breakfast is off the table for good. It’s not. This carnivore biscuits and gravy recipe captures everything you love about the Southern classic with zero flour and zero carbs.

What makes it work is beautifully simple. Crushed pork rinds give the biscuits real structure and a golden, buttery crumb, while eggs and cream cheese keep them rich and tender. The gravy? Just browned breakfast sausage, cream cheese, and heavy cream simmered into something thick, silky, and downright spoon-lickable.

Why You’ll Love This Recipe

  • 100% carnivore and zero-carb — no flour, no starch, no compromises
  • Ready in about 30 minutes, most of it hands-off oven time
  • One skillet for the gravy, one muffin tin for the biscuits — easy cleanup
  • Tastes like the real deal: buttery biscuits, peppery creamy gravy

Ingredients (US measurements)

For the biscuits (makes 8):

  • 4 large eggs
  • 4 oz cream cheese, softened (1/2 cup)
  • 1 cup crushed pork rinds
  • 2 tbsp butter, melted
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the sausage gravy:

  • 1 lb ground pork breakfast sausage
  • 8 oz cream cheese (1 cup)
  • 1/2 cup heavy cream
  • 1/4 tsp salt
  • 1/4 tsp black pepper

How to Make Carnivore Biscuits and Gravy

  1. Preheat your oven to 375°F and generously grease a standard muffin tin.
  2. In a mixing bowl, whisk the eggs and softened cream cheese until completely smooth.
  3. Fold in the crushed pork rinds, baking powder, and salt. Let the batter rest for 5 minutes so the crumbs hydrate.
  4. Scoop the batter evenly into the muffin cups and bake for 12–14 minutes, until puffed and deeply golden.
  5. While the biscuits bake, brown the breakfast sausage in a skillet over medium-high heat, about 8 minutes, breaking it into crumbles.
  6. Reduce the heat to medium, stir in the cream cheese until melted, then pour in the heavy cream. Simmer 3–4 minutes, stirring, until thick and glossy.
  7. Season with salt and plenty of black pepper.
  8. Split the warm biscuits, spoon the hot gravy over the top, and serve immediately.
Split carnivore biscuit with sausage gravy on a fork

Tips for the Best Results

  • Crush the pork rinds finely — a food processor works best — for the most biscuit-like crumb.
  • Don’t skip the 5-minute rest; it keeps the biscuits from turning out eggy.
  • Want extra peppery gravy? Add another 1/4 tsp of cracked black pepper at the end.
  • Leftovers keep in the fridge for up to 3 days. Reheat the gravy gently with a splash of heavy cream to loosen it.

Frequently Asked Questions

Are carnivore biscuits really zero-carb? Yes — eggs, cream cheese, pork rinds, and butter contain virtually no carbohydrates, so the whole dish fits strict carnivore macros.

Can I make the gravy ahead? Absolutely. Store it separately and warm it low and slow, whisking in a splash of cream if it thickens too much.

What sausage works best? A simple pork breakfast sausage with sage is classic, but any ground pork sausage you like will work.

Give this zero-carb comfort classic a try this weekend — your taste buds won’t believe there’s no flour involved.