In a large bowl, whisk together the almond flour, baking powder, and xanthan gum listed in biscuit ingredient list.

Grate the frozen (or very cold) butter. Alternately, if no grater is available, dice it into small cubes. Mix into the flour mixture with a fork until it resembles coarse crumbs. Set aside.

In a separate medium-sized bowl, beat the egg whites to stiff peaks.

Gently fold the egg whites into the flour mixture with a rubber spatula until just combined.

Chill the biscuit mixture in the refrigerator while making the gravy.

In a large skillet, brown the sausage over medium heat, stirring often to scramble the meat.

Remove the sausage to a paper towel lined plate to drain the excess grease, reserving most of the fat left in the skillet.

Turn the heat to medium-low and sprinkle the xanthan gum from the gravy ingredient list into the grease, whisking constantly.

Cook the xanthan gum for about a minute until lightly browned.

Whisk in the chicken stock, onion powder and black pepper. Bring to a simmer and allow the gravy to thicken, about 5 minutes.

Whisk in the half and half and continue to simmer until the gravy is thick and creamy, about another 3 minutes. Taste at this time and add salt if needed.

Stir the cooked sausage into gravy and remove from the heat.

Preheat the oven to 375F. Pour the sausage gravy into a casserole dish. Drop the biscuit mixture on top of the gravy in small spoonfuls, distributing as evenly as possible. The mixture will be thick.

Bake for 18-20 minutes until hot, bubbly, and the biscuits are baked and browned.