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.



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)


Prepare the Biscuits: In a 4-inch ramekin, melt 1 tablespoon of butter. Add a dash of kosher salt to the melted butter. Whisk in the egg until combined. Add almond flour, baking powder, and dried oregano to the ramekin. Whisk until smooth. Microwave the mixture for 90 seconds. Carefully remove the biscuit from the ramekin by running a knife around the edges and turning it out onto a cutting board. Allow to cool slightly, then slice in half.

Prepare the Gravy: In a nonstick skillet, brown the sage pork sausage over medium heat. Once cooked through, transfer to a bowl and set aside. In the same skillet, melt the butter. Stir in the almond flour until well combined. Gradually pour in the milk and heavy cream, stirring continuously. Add salt, black pepper, dried thyme, and dried oregano. Bring to a gentle boil, then reduce heat to a simmer. Return the cooked sausage to the skillet, stirring to combine. Let simmer for about 5 minutes, or until the gravy thickens.

Serve: Lay out the biscuit halves on plates, open-faced. Pour the sausage gravy over the biscuits. Garnish with freshly chopped Italian 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.