Fluffy biscuits made with cheese and almond flour for a low carb keto breakfast option.
Preheat oven to 350°F.
In a large bowl, combine all dry ingredients and whisk together until well incorporated.
In a medium bowl, whisk together butter, cream, and eggs.
Make a well into the dry ingredients and pour in the wet batter. Add cheese and green onions. Mix until thoroughly incorporated.
On a baking sheet lined with parchment paper, scoop dough using large spring release scoop.
Bake for 20-23 minutes. Remove from oven and let cool slightly on wire rack. Serve with or without gravy.
Make the gravy while the biscuits are baking.
In a large saucepan, cook ground breakfast sausage until browned. Drain the fat.
Add mushrooms and cook until just soft.
Add the bone broth and bring to a slight boil.
Add cream cheese, heavy cream, and black pepper. Stir frequently. Gravy is done and ready to serve once the cream cheese has completely melted and is fully incorporated.
You can omit either the sausage or mushrooms if you'd prefer a meat only or veggie only option, but use at least one of them to get a good flavor. If you omit the sausage, briefly sautee the mushrooms in 1 tbsp of butter.