Grain-Free Sausage Biscuits

With the holidays upon us, I am more focused than usual on appetizers. Tis the season to whip up something wonderful and watch it disappear before your eyes at your holiday get-together.

But with so many delicious recipes, where do you even start?

Drum roll please…

Sausage biscuites!

There is no way to tell you how incredible these savory little hors d’oeuvres are so you’re just going to have to trust me (and Adam Carolla, who went NUTS for them on The Adam Carolla Show!)

That being said, do yourself a favor and make double since they will disappear FAST and everyone will be sad when they’re gone! (This recipe makes roughly 2 dozen.)

Because of the baking powder, they really do end up biscuit-like but grain free and gluten free – I kid you not! (My fiancé likens them to “meaty Cheddar Bay biscuits” and there’s nothing wrong with that!)

I want to thank for some really key guidelines for this recipe, but of course I had to give it my own spin!


  • 1 lb ground pork

  • 8 oz of softened cream cheese

  • 1 cup almond flour

  • 1 egg

  • 1/4 cup onion, diced

  • 1/4 cup white mushrooms, diced

  • 1 cup cheddar cheese, hand grated

  • 1/4 cup parmesan

  • 1 tsp baking powder

  • 2 tbs minced garlic

  • 1 tbs Italian seasoning

  • 1/4 tsp ground black pepper

  • 1/2 tsp umami seasoning (optional)

  • 1/2 tsp sage

  • 1/2 tsp thyme

  • 1/2 tsp kosher salt

  • Parsley to garnish (dried or fresh)


  1. Preheat oven to 400 degrees.

  2. Heat olive oil in large skillet or heavy-bottom pan.

  3. Sauté diced onion until caramel-colored.

  4. Add in diced mushrooms and garlic and cook until soft and fragrant (about 3-4 minutes).

  5. Remove from pan and set aside.

  6. Add ground pork and seasonings and cook until fully browned.

  7. Use saucepan or microwave to melt cheddar, cream cheese and parmesan.

  8. Combine all ingredients (including egg and flour) into one large mixing bowl and stir until everything is combined. (Use a mixer or combine by hand).

  9. Hand roll about 2 dozen balls to roughly the size of a golf ball and place on parchment paper or Silpat-lined baking sheet.

  10. Check after about 20 minutes and bake until golden brown with an internal temp of 160 degrees.

  11. If the biscuits don’t have a crispy top, place in the broiler, checking them about every 20-30 seconds.

  12. Let cool for 5-10 minutes, sprinkle parsley over the top and serve!


  • Not a ground pork person? Give ground turkey a try!
  • You’re also welcome to mix up the cheeses if cheddar doesn’t do it for you (though I promise you the cheddar is completely mouth-watering). Just make sure you don’t sub out the cream cheese, as it’s pretty integral to the structural integrity of the puff!
  • The onions and mushrooms make the puffs a little more substantial and thus don’t keep the ball shape while they’re baking like a traditional sausage ball might…so don’t worry if they flatten a bit in the oven. They’re perfect the way they are!
  • You can use Italian sausage or make your own Italian seasoning so you always have it on hand.
  • To make these puffs a touch more “biscuit-y,” add a pinch more baking powder before you mix the ingredients together.


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