1/3 cup almond flour
¾ cup grated mozzarella cheese
1 Tbsp coconut flour
½ tsp baking powder
½ tsp xanthan gum
2 ½ Tbsp melted butter
Pre-heat oven to 350.
Mix all ingredients together in small bowl. I use a fork for easy mixing.
Shape into 4 evenly-sized balls and place on parchment-lined baking pan.
Bake for 10-12 minutes. Watch bottoms carefully – the bottoms will brown much faster than tops; tops will NOT brown much at all & will still be done.
¼ – ½ pound sugar-free sausage (or leftover steak, chicken, or chops from a recent supper – my fave)
2 Tbsp. grass-fed butter (optional)
½ cup heavy cream
Black pepper to taste
While biscuits bake:
Brown ¼ – ½ pound of sugar-free sausage in skillet and remove from pan. Do NOT drain fats off.
If using leftover meat, you will need the butter for heating/browning it.
In same skillet as above, and after removing cooked meat, add 3 Tbsp grass-fed butter & allow to melt over low or medium-low heat. Butter should NOT sizzle, but just melt.
Pour ½ cup heavy cream into melted butter; using whisk, stir pretty constantly. Add pepper to taste. Simmer and stir for about 3-5 minutes, until cream just begins to thicken.
Add the previously cooked/heated meat and stir in.
Serve over open baked biscuits.