Almond Flour Biscuits with Sage Sausage Gravy

Almond flour biscuits with sage pork sausage country white gravy for a comforting and hearty dish perfect for a cozy weekend brunch.

This recipe for Almond Flour Biscuits with Sage Sausage Gravy offers a gluten-free twist on a Southern classic. The almond flour biscuits, made with egg and seasonings, are cooked in ramekins in the microwave for a quick breakfast option. The creamy gravy, prepared with sage pork sausage, butter, almond flour, whole milk, and heavy cream, is seasoned with salt, pepper, thyme, and oregano, simmering to a rich thickness. Together, the nutty, tender biscuits and savory gravy make a comforting and hearty meal, perfect for a cozy weekend breakfast or brunch.

Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

For the Biscuits (per biscuit)
1 tablespoon unsalted butter
Dash of kosher salt
1 large egg
3 tablespoons almond flour
1/2 teaspoon baking powder
1/2 teaspoon dried oregano

For the Gravy
1/2 pound sage pork sausage
2 tablespoons butter
1/4 cup almond flour
1 cup whole milk
1/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons fresh chopped Italian parsley (for garnish)

Preparing the Biscuit Batter (Per Biscuit)
Preheat your oven to 375°F. In a microwave-safe bowl, melt 1 tablespoon unsalted butter, then stir in a dash of kosher salt. Add 1 large egg and whisk until fully combined. Mix in 3 tablespoons almond flour, ½ teaspoon baking powder, and ½ teaspoon dried oregano, stirring until a thick, smooth batter forms. The batter should be slightly dense but spoonable.

Baking the Biscuits
Transfer the batter into a small greased ramekin or shape it gently on a lined baking sheet into a round about biscuit size. Bake for 10–12 minutes, or until the biscuits are set and lightly golden on top.

Cooking the Sausage Gravy
In a skillet over medium heat, cook ½ pound sage pork sausage, breaking it apart as it browns. Once fully cooked, add 2 tablespoons butter and let it melt into the sausage. Sprinkle in ¼ cup almond flour and stir well to coat, cooking for about 1–2 minutes to lightly toast the flour. Gradually pour in 1 cup whole milk and ¼ cup heavy cream, stirring continuously to create a smooth gravy. Let it simmer until thickened to your desired consistency. Season with ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon dried thyme, and ½ teaspoon dried oregano, adjusting to taste.

Assembling and Serving
Split the warm biscuits in half and spoon the sausage gravy generously over the top. Finish with a sprinkle of 2 tablespoons fresh chopped Italian parsley for a fresh contrast, and serve immediately while hot for the best texture and flavor.