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
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)

Preparation

  • Lightly grease a 4-inch ramekin with butter.
  • Measure out almond flour, baking powder, and oregano for the biscuits.
  • Chop parsley and set aside for garnish.
  • Crumble sausage so it’s ready for the skillet.

Cooking – Biscuits

  • Melt butter directly in the ramekin (microwave 10–15 seconds).
  • Add a dash of kosher salt and the egg; whisk until smooth.
  • Stir in almond flour, baking powder, and oregano until fully combined.
  • Microwave on high for 90 seconds, until set and firm in the center.
  • Let cool 1–2 minutes, then loosen edges and slice horizontally into halves.

Cooking – Gravy

  • Heat a skillet over medium heat.
  • Add sausage and cook 6–8 minutes, breaking it up, until browned and fully cooked. Remove and set aside.
  • In the same skillet, melt butter.
  • Stir in almond flour and cook 1–2 minutes, whisking to form a light roux.
  • Slowly pour in milk and cream while whisking continuously to prevent lumps.
  • Season with salt, pepper, thyme, and oregano.
  • Simmer 3–5 minutes, stirring, until thick and creamy.
  • Return sausage to the pan and simmer 2–3 minutes to meld flavors.

Serving

  • Place biscuit halves on plates or bowls.
  • Spoon hot sausage gravy generously over the top.
  • Garnish with fresh chopped parsley.
  • Serve immediately while warm and creamy.