1 cup almond flour
¼ tsp sea salt
1 tsp baking powder
4 egg whites
2 tbsp very cold ghee or coconut oil
1 tsp garlic powder or other seasoning (optional)
1 tsp coconut oil spray
Preheat the oven to 400°F .
Grease a cookie sheet or muffin pan with coconut oil spray.
Beat the egg whites until very fluffy and firm.
In a separate medium bowl, mix the baking powder into the almond flour.
Cut in COLD ghee and salt (if the butter isn’t chilled, the biscuits won’t be flakey).
Gently fold in the dry mixture into the egg whites.
Spoon a dollop of the dough onto the cookie sheet (or muffin tin) and bake for 11-15 minutes.
1 package Applegate Organic Chicken Sausage crumbled fresh sausage,
1 cup Kite Hill cream cheese
1 cup Organic chicken broth
Salt and pepper
Cook sausage in a large skillet over medium heat for 5-6 minutes or until thoroughly heated, and then crumble into small pieces with spoon.
Gradually add cream cheese and broth; cook until mixture comes to a soft simmer and thickens, stirring constantly until smooth.
Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
Split biscuits in half. Place 2 halves on each of plates; top with about ⅓ cup gravy.