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

Ingredients

For the Biscuits

  • 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)

Instructions

Prepare the Biscuits

Melt 1 tbsp butter in a 4-inch ramekin, add a dash of kosher salt. Whisk in 1 egg, then stir in almond flour, baking powder, and oregano. Microwave for 90 seconds, remove, and slice in half.

Prepare the Gravy

Brown sage pork sausage in a skillet, set aside. In the same skillet, melt butter, stir in almond flour. Gradually add milk and heavy cream, stirring continuously. Season with salt, pepper, thyme, and oregano; simmer until thickened. Stir sausage back into the gravy, simmer for 5 minutes.

Serve

Place biscuit halves on plates, pour sausage gravy over. Garnish with chopped parsley.

Prepare pork sausage, butter, milk, heavy cream, salt, pepper, thyme, oregano.

Add sausage to a cold skillet and turn heat to medium.

Heat until sausage is sizzling and browning and stir and chop with a spatula.

Cook sausage until no longer pink, then remove from skillet to a separate bowl.

Add butter to skillet to melt.

Stir in almond flour to melted butter and then begin adding the milk and cream.

Slowly add milk and cream and stir while keeping heat at medium.

Add salt, pepper, thyme, and oregano.

Add pork back to skillet and reduce heat to medium-low.

Add pork back to skillet and reduce heat to medium-low.

Simmer, stirring occasionally, for about 5 minutes until sauce thickens.

Pour the gravy over open face cut biscuits and sprinkle fresh parsley on top.