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 is a delicious and gluten-free twist on a classic Southern dish. The biscuits are made with almond flour, egg, and seasonings, and are cooked in ramekins in the microwave for a quick and easy breakfast option. The gravy is made with sage pork sausage, butter, almond flour, whole milk, and heavy cream, seasoned with salt, pepper, thyme, and oregano, and simmers on the stove until thickened. The result is a creamy and flavorful gravy that pairs perfectly with the nutty and tender biscuits. This comforting and hearty dish is perfect for a cozy weekend breakfast or brunch.

Ingredients

Biscuits

  • 1 tablespoon unsalted butter
  • Dash of kosher salt
  • 1 large egg
  • 3 tablespoons almond flour
  • 1/2 teaspoon backing powder
  • 1/2 teaspoon dried oregano

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

Instructions

Biscuits

  • For each biscuit, melt 1 tablespoon of unsalted butter in a 4 inch ramekin.
  • Add a dash of kosher salt to the melted butter.
  • Crack 1 egg into butter and whisk by hand.
  • Add 3 tablespoons of almond flour and whisk until smooth.
  • Add 1/2 teaspoon of baking powder and whisk until smooth.
  • Add 1/2 teaspoon of dried oregano to stir in.
  • Heat in microwave for 90 seconds and remove to a cutting board.
  • Slice around the edges with a knife and dump upside down to remove from ramekin. Let cool a few minutes then slice in half.

Gravy

  • Add sage pork sausage to a cold nonstick skillet and turn heat to medium. Cook until it starts to sizzle and brown and then stir and chop using a spatula a few times until no longer pink. Remove pork into a separate bowl on the side.
  • Add butter to skillet and melt. Stir in almond flour and stir. Begin adding milk and heavy cream slowly while stirring, keeping heat at medium.
  • Stir in the salt, pepper, thyme, and oregano.
  • Heat until it comes to a light boil and reduce to med-low to simmer.
  • Add pork back to skillet and stir in. Let simmer about 5 minutes, stirring occasionally until slightly thickened.

Serving

  • Pour gravy over open face biscuits and sprinkle fresh chopped parsley over the top.

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.