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.


  1. I made your Sausage biscuits tonight.
    They were easy and delicious!
    I didn’t have any umami so I used oyster sauce. I ate them with a little grainy mustard.

  2. Looking forward to giving it a shot this weekend. Big fan of ACS.

  3. Can not wait for this to finish cooking! It smells wonderful. Is the 1/2 Thyme measurement a football reference?
    All of your recipes sound so good on the show, this is my first one.
    Love you Fake Theresa!

  4. Made it for the first time. Delicious!!!

  5. My daughter has celiac and turned 13 today. I listen to you on ACS religiously. We made the sausage biscuits and they were a huge hit with everyone including grandparents who still think gluten free means eating whole wheat bread instead of white. Thanks for the recipe. It will be in heavy rotation.

  6. Made these last night, the Mrs couldn’t believe how wonderful they were.

    Where’s the mention of a certain Midwest appetizer on rye, just kidding.

    Comments on listing recipes for us novice cooks.
    – List the ingredients in order of their use
    – Refrain from using “all ingredients”, since usually not all.

    Keep up the great work on your recipes/website.

    • Great idea (though I tend to list ingredients from “most substantial to least substantial” bc that’s how I grocery shop for ingredients but i may try your suggestion!) and glad they worked out, Jay!

  7. Christopher D Fraze

    Made these last night and the family all loved them. My only substitutions were ground chicken, Herb de Provence, and garbanzo bean flour instead of almond flour. Made an easy garlic herb butter sauce to put on top and served with a salad. Thanks for the inspiration Gina. (You are hilarious on the Adam Carolla show btw)

    • Sounds wonderful! Thank you for your sweet compliments, Chris, and I’m so glad you enjoyed the food! xoxo, GG

  8. These rock! I made a few batches and the only adjustment I had to make was I needed to cook the mushrooms a lot longer than expected. I needed to get as much moisture out as possible in order to achieve the crispy tops/edges.

    • Glad that worked for you, Chris! (But don’t forget the broiler comes in handy for that as well!) Glad they rocked!! xoxo, GG

  9. So I just made these today. They turned our incredible and as expected. Full of flavor and easy to make and my baking skills are not the best. This patch used ground pork tomorrow I will use breakfast sausage and change the spices a bit and add some Cholula hot sauce to the mix. I like these almond flour recipes as they are easy judge of the final batter has the right consistency and I can always add my own flavors to a solid base recipe like this one. Total time in task 60 minutes but I am OCD in having all the ingredients pre-measured and ready to go. Thanks Gina and GOOD Eating to you all!

  10. Gina, these are amazing!

    Two tablespoons of garlic seemed like a lot for 1 pound of meat, so I cut it in half.

    It just says 1/2 Thyme… I assume that’s 1/2 tsp Thyme?

  11. I tried this for the first time. It is great. I only have one issue is they came out dryer then I thought. I had to sub coconut flour for the almond flour, cause I’m allergic. (Yes I know Adam would rail on me for saying I’m allergic to almonds!)

    • Haha! Sorry the subbing out made them a little dry! You may have to play with the ratios a bit when using different flour but I hope they tasted good nonetheless!! xo,GG

  12. I made these for a Christmas party where a bunch of us are keto, I Used soft goat cheese instead of cream cheese and goat cheddar ( I don’t do cow cheese) they were so popular everyone asked for the recipe. Our kids loved them, they were sneaking them off the filling rack. Glad I head the Podcast where you made them for Adam and the crew! So good Gina! Thanks for the great idea!

  13. These were a huge hit for our Christmas breakfast this morning. Plenty of leftovers in the freezer. Great work as always, GG!

  14. Accidentally forgot the egg but realized it right after i put them on the smoker. Realized at that point i had no temp requirements. The pork was already done. They came out amazing. Trying to think of a dip/sauce that would compliment them🤔

  15. Thanks for the excellent recipe: we’ve made three batches so far, going to see if they freeze well.

    Don’t want to be a point-$h!tter like Bryan (ha ha!), but can I suggest a couple of changes to make preparation go more quickly? We browned the sausage along with the diced onion, mushroom, and spices, then emptied the skillet contents into a bowl already containing the cheeses and egg: the heat from the sausage mixture is just enough to melt the cheeses; then stirred in the almond flour and used a scoop (disher) to get quick and consistent portions.

    Again, just suggestions. Love the show and very much appreciate your contributions there, and here!

  16. These are amazing! You could adapt the seasonings to make these go with just about anything. Keep these recipes coming Gina!

  17. Going to try this recipe but with cremini mushrooms. How about a mustard mayo dipping sauce using both Dijon and whole grain mustard? Love you Gina.

  18. Just made these for about the tenth time – they are soo damn good!

  19. Just made these. Mine came out more biscuit like and round vs flat. They were very delicious. May try a spicier version next time.

  20. Gina Gina! These are great! I just started a low carb diet a week and a half ago and I’ve been craving something gooey and bready. This really hits the spot and you forget it’s low carb while you’re eating it. This is the third of your recipes I’ve tried and my favorite. With your help I’m gonna lose some weight finally!

  21. Made these a couple nights ago. Delicious! Greek chicken tomorrow night, just got them in the marinade.