prep time: 15 minutes

cook time: 15 minutes

yield: 8 servings

BISCUITS

INGREDIENTS 

• 3 large egg whites
• 2 cloves garlic, minced
• 1 cup blanched almond flour, plus extra if needed
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 2 tablespoons very cold unsalted butter (or lard if dairy-free), cut into ¼-inch dice
• ½ cup sharp cheddar cheese cut into ¼-inch dice (omit for dairy-free)

INSTRUCTIONS 

1. Preheat the oven to 400°F. Grease a baking sheet or 8 wells of a standard-size 12-well muffin pan with coconut oil spray.
2. In a medium-sized bowl, whip the egg whites until very stiff, then gently mix in the garlic. Set aside.
3. In a separate medium-sized bowl, stir together the almond flour, baking powder, and salt until well combined. Cut in the cold diced butter until the butter pieces are pea-sized or smaller. Gently fold the dry mixture into the egg whites. Fold in the cheese. If the dough is too wet to form into mounds, add a few tablespoons of almond flour until the dough holds together well.
4. Using a large spoon, dollop the dough onto the greased baking sheet (or into the greased muffin cups), making 8 biscuits total. Bake for 11 to 15 minutes, until golden brown.

GRAVY

INGREDIENTS 

• 10 ounces bulk pork sausage, crumbled
• ¼ cup minced onions
• 2 cloves garlic, minced
• 1 (8-ounce) package cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
• 1 cup beef or chicken bone broth, homemade (here) or store-bought
• Fine sea salt and ground black pepper

INSTRUCTIONS 

1. Place the sausage, onions, and garlic in large skillet over medium heat. Cook for 5 to 6 minutes, stirring frequently, until the sausage is browned.
2. Gradually add the cream cheese and broth; cook, stirring constantly, until the mixture comes to a gentle simmer, thickens, and becomes smooth.
3. Reduce the heat to medium-low and simmer for 2 minutes to thicken the gravy further, stirring constantly. Season to taste with salt and pepper.
4. To serve, split the biscuits in half. Place 2 halves on a plate, then top with about ⅓ cup of the sausage gravy. Repeat with the rest of the biscuits and gravy.
5. Store extras in separate airtight containers in the refrigerator for up to 3 days. Reheat the biscuits on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Reheat the gravy in a saucepan over medium-low heat until warmed, stirring constantly. If the gravy has become too thick, add a little water when reheating it.