1
Preheat the oven to 350F degrees.
2
Line a baking sheet with parchment paper.
3
In a large bowl, combine the coconut flour, almond flour, baking
powder, garlic powder, onion powder, and salt. Slowly incorporate
the Cheddar cheese.
4
In the center of the dry ingredients, create a well for adding the wet
ingredients.
5
Into this well, add the melted butter, eggs and sour cream. Fold together until a dough forms.
6
Use a spoon to drop biscuits onto the prepared baking sheet, placing
them 1 inch apart.
7
Bake the biscuits for 20 minutes, or until firm and lightly browned.
To make the sausage gravy
1
Heat a large saucepan over medium-high heat. Add the ground sausage, breaking it up with spoon and browning it on all sides.
2
Once the sausage browns, add the minced garlic. Cook for 1 minute.
3
Once the garlic is fragrant, sprinkle in the almond flour. Reduce the heat to medium-low. Allow the almond flour to incorporate with the grease to develop a light roux, stirring constantly, about 5 minutes.
4
Slowly add the almond milk to the roux, stirring constantly.
5
Add the heavy cream. Increase the temperature to medium-high,
stirring and reducing the mixture for 3 minutes.
6
Reduce the heat to medium-low. Add the pepper and salt. Stir for
1 minute to incorporate.
7
Check the biscuits and remove the baking sheet from the oven when
ready. Cool the biscuits for 5 minutes.
8
Reduce the heat again under the sausage gravy to low. Simmer while the biscuits cool.
9
Once the biscuits are cool, plate 1 biscuit per person and top with 1/3 cup of gravy.