Ingredients
2cupsalmond flour
1tbspbaking powder
salt
½cupgreek yogurt,plain
2large eggs
2tbsphoney
oil,of choice, for cooking
1lblean sausage,or ground turkey
¼cupalmond flour
¼tspcayenne
¼tsppaprika
½tbspfresh rosemary,chopped
½tbspfresh sage,chopped
salt and pepper,to taste
2cupsmilk,of choice
Preparation
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, add the almond flour, baking powder, and salt. Whisk to combine.
In a separate large bowl, add the Greek yogurt, eggs, and honey. Whisk to combine.
Sift the dry ingredients through a fine-mesh sieve into the wet ingredients. Mix to combine until fluffy. Do not overmix.
Using a large ice cream scoop or a large spoon, scoop the dough onto the lined baking sheet, spacing evenly. There should be about 6 biscuits. (If the oven is not ready, keep the biscuits in the refrigerator so that they do not spread out and flatten.)
Bake for 15 to 20 minutes, or until golden brown.
Drizzle a bit of oil in a large skillet over medium-high heat, then add the sausage and cook for 7 to 10 minutes, or until browned.
Reduce the heat to medium-low and add ¼ cup of the almond flour, cayenne, paprika, rosemary, sage, salt, and pepper. Stir to combine, then add the milk.
Simmer the gravy until it reaches the desired consistency, stirring occasionally.
Serve the gravy hot, poured over a warm biscuit.
Enjoy!
