Ingredients

1.

Almond milk
0.5 cup
2.

Cream Heavy Whipping
0.5 cup
3.

Honey
0.25 tsp
4.

Yeast
2 tbsp
5.

Almond flour
1 tbsp
6.

Almond flour
1 tbsp
7.

Salt
0.75 tsp
8.

Garlic powder
0.25 tsp
9.

Butter, unsalted
6 tbsp
10.

Raw egg, yolk
1 large
11.

Raw egg
1 large
12.

Almond flour
1 tbsp
13.

Pork sausage
5 oz
14.

Butter, unsalted
6 tbsp
15.

Tapioca Flour
1 tsp
16.

Cream Heavy Whipping
0.5 cup
17.

Almond milk
0.5 cup
18.

Chicken broth
0.25 cup
19.

Salt
0.75 tsp
20.

Black pepper
0.13 tsp
21.

Onion powder
0.13 tsp
22.

Garlic powder
0.25 tsp
23.

Mustard powder
0.13 tsp
24.

Caraway seed
0.13 tsp
25.

Thyme, dried
0.13 tsp
26.

Raw egg
1 large
27.

Almond milk
0.5 cup
28.

Salt
0.75 tsp
29.

Black pepper
0.13 tsp
30.

Onion powder
0.13 tsp
31.

Cheddar cheese
0.25 cup, shredded

Instructions

1.
Whisk the almond milk, heavy cream, and honey together in a mixing bowl until the honey is broken up. Add the dry yeast and the first amount of almond flour to the bowl. Gently stir the ingredients (don whisk), then set the bowl aside for 5-10 minutes. The yeast is activated when it s fragrant and small air bubbles appear on the surface of the milk.
2.
In a stand mixer fitted with a dough hook attachment combine the second amount of almond flour with salt and garlic powder. Cut cold butter into small cubes and add them to the mixer. Mix the ingredients at medium speed until the butter softens and breaks up into small, pea-sized, flaky pieces (this may take 5 minutes or longer). Next, mix the egg yolk, egg, and liquid yeast mixture with the dough hook until a wet and loose batter forms.
3.
Mix in the third amount of almond flour until a wet and sticky but uniform dough comes together. Transfer the dough to a clean bowl and cover it in plastic wrap. Set the dough aside in a warm place to ferment for at least 1 hour. Although the dough will not rise, you will see some moisture collect on the plastic wrap, the dough will be warm, and you should be able to touch the dough lightly without it sticking to your fingers.
4.
While the dough is fermenting, make the sausage gravy. Break up ground pork in a saute pan, and cook the meat on high heat until it browns. Break up the sausage into crumbly pieces so the gravy is easy to pour later. Next, Reduce the heat to low and melt the butter into the pan. Once the butter is melted, sprinkle tapioca flour over the pan. Stir and cook the pan over medium heat until the flour turns slightly golden.
5.
Pour heavy cream, almond milk, and chicken broth into the pan, and stir the ingredients together. Let the liquid simmer until the flour thickens it. Then, season the gravy with salt, pepper, onion powder, garlic powder, mustard powder, caraway seed, and dried thyme. Continue simmering the pan until the liquid reduces to a gravy with the consistency of chowder. Leave the gravy aside to cool and thicken more until you need to use it later.
6.
When the biscuit dough and gravy are both ready, turn on the oven to preheat to 350 degrees. Spray an 11x7 baking dish liberally with pan spray. Fill the base of the pan with approximately 12, 2-tablespoon portions of biscuit dough. Arrange the dough portions in a 4x3 rectangle to fill the baking dish. Pour about half of the sausage gravy over the biscuit dough portions.
7.
In a clean mixing bowl, whisk together the egg, almond milk, salt, pepper, and onion powder. Carefully pour this mixture into the baking dish, making sure not to fill it too fast and lift the biscuits up. Sprinkle the cheese over the top of the casserole. Cover the dish with aluminum foil and bake it for 20 minutes. Then, remove the foil and pour the remaining gravy over the casserole.
8.
Bake the casserole uncovered for a final 40 minutes, equaling a total of 60 minutes of baking. For doneness, look for a golden top with darker edges. There shouldn be any excess liquid in the bottom of the dish, and some edges may naturally pull away from the dish as well. Let the casserole cool for 5 minutes before slicing into portions for serving.