Fine sea salt and ground black pepper
- To make the biscuits, preheat the oven to 400°F.
Grease a baking sheet or 8 wells of a standard-size 12-
well muffin pan with coconut oil spray. - In a medium-sized bowl, whip the egg whites
until very stiff, then gently mix in the garlic. Set aside. - In a separate medium-sized bowl, stir together the
almond flour, baking powder, and salt until well
combined. Cut in the cold diced butter until the butter
pieces are pea-sized or smaller. Gently fold the dry
mixture into the egg whites. Fold in the cheese. If the
dough is too wet to form into mounds, add a few
tablespoons of almond flour until the dough holds
together well. - Using a large spoon, dollop the dough onto the
greased baking sheet (or into the greased muffin cups),
making 8 biscuits total. Bake for 11 to 15 minutes, until
golden brown. - Meanwhile, make the gravy: Place the sausage,
onions, and garlic in large skillet over medium heat.
Cook for 5 to 6 minutes, stirring frequently, until the
sausage is browned. Gradually add the cream cheese
and broth; cook, stirring constantly, until the mixture
comes to a gentle simmer, thickens, and becomes
smooth. Reduce the heat to medium-low and simmer
for 2 minutes to thicken the gravy further, stirring