For the biscuit batter:

2 cups plus 1 tbsp almond flour

¹⁄₂ cup full-fat coconut milk or organic whole milk

2 eggs

¹⁄₄ tsp salt

¹⁄₄ tsp baking powder

For the gravy:

2 tbsp sausage drippings from smoker, or butter

2 chopped shallots

Several sprigs of fresh thyme, rosemary, or sage, leaves only

2 cups chopped cauliflower

2 cups chicken or turkey stock

1 cup chopped smoked sausage, such as Goat Cheese, Fig & Thyme Sausage

¹⁄₂ tsp smoked or regular sea salt

¹⁄₂ tsp smoked or regular freshly ground black pepper

1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. To make the biscuit batter, in a medium bowl, combine all ingredients until uniformly mixed. Using a heaping tablespoon per biscuit, drop batter onto the baking sheet, making 8 to 10 biscuits total.

2. Transfer to the oven and bake for 10 minutes, or until the tops have begun to brown and the biscuits are golden.

3. While the biscuits are baking, make the gravy. In a saucepan, heat the sausage drippings over medium heat. Add the shallots and cook until translucent. Stir in the thyme and cauliflower, and let them begin to brown, about 3 minutes.

4. Add the stock and let simmer for 10 minutes, or until the cauliflower is tender. Once cool enough to safely blend, transfer the gravy mixture to a food processor or blender. Pulse the mixture until the cauliflower is puréed and completely smooth.

5. Transfer the gravy back to the pan and simmer on low, adding more stock if you would like a thinner consistency. Stir the sausage into the mixture and season with salt and pepper. Slice the biscuits in half, and serve with gravy poured on top.

Maximizing leftovers: This biscuit recipe is also great for making turkey sandwiches, ham biscuits, or simply with a pat of butter for breakfast.