KETO Sheet Pan Cheddar Sausage Biscuits

Servings: 12

• 2 ½ cups Blanched Almond Flour
• 2 tbsp. Purecane Baking Sweetener
• 2 tsp. Baking Powder
• ½ tsp. Baking Soda
• ¼ tsp. Salt
• 4 tbsp. Unsalted Butter, cold and cubed
• 2 large Eggs, lightly beaten
• ¼ cup Buttermilk
• ½ cup Shredded Cheddar Cheese
• ½ lb. Ground Sausage
• 1 tbsp. Olive Oil
• ¼ cup Chives or Parsley, chopped

1. Preheat oven to 425F. Line a 10x15” (or thereabouts) rimmed sheet pan with parchment paper.
2. Add the olive oil to a skillet over medium high heat. Add the ground sausage and cook until browned. Set aside to cool.
3. In a large bowl, mix the almond flour, baking sweetener, baking powder, baking soda, and salt together. Add the cubed butter and use your fingers to mix until crumb-like texture.
4. Add the beaten eggs, buttermilk, shredded cheddar, browned sausage, and chopped herbs. Mix just until combined.  
5. Add the biscuit batter to the prepared pan and lightly pat it down to an even layer.
6. Use a knife to slice individual square biscuits. Keep in mind, you are not separating the biscuits but mainly scoring them.
7. Brush with more olive oil and bake for 12-15 minutes, until golden brown on top and a toothpick inserted into the center comes out clean.