Ingredients

1.

Buttermilk
0.25 cup
2.

Raw egg
1 large
3.

Yeast
1 tbsp
4.

Almond flour
0.75 cup
5.

Coconut flour
1 tbsp
6.

Tapioca Flour
2 tsp
7.

Baking powder
1 tsp
8.

Salt
0.13 tsp
9.

Butter, unsalted
3 tbsp
10.

Butter, unsalted
3 tbsp
11.

Garlic
1 tsp, chopped
12.

Tapioca Flour
2 tsp
13.

Beef broth
0.5 cup
14.

Salt
0.13 tsp
15.

Black pepper
0.13 tsp
16.

Onion powder
0.13 tsp
17.

Rosemary, dried
0.13 tsp
18.

Thyme, dried
0.13 tsp

Instructions

1.
Add buttermilk and egg to a bowl, and whisk the ingredients together. Then, briefly stir dry yeast into the milk and set the bowl aside. Let the yeast ferment in the buttermilk for at least 5 minutes. You ll know the yeast has activated when it becomes more fragrant and small bubbles appear on the surface of the liquid. Next, add almond flour, coconut flour, tapioca flour, baking powder, and salt to a stand mixer fitted with a dough hook attachment.
2.
Quickly mix the dry ingredients together in the mixer with the dough hook. Then, cut the first amount of butter into small cubes and blend them into the flour mixture. The butter needs to be blended until it warm and broken up into small, flaky pieces. This may take several minutes to achieve. Once the butter is in small flakes, add the yeast-buttermilk mixture to the mixer.
3.
Blend the ingredients with the dough hook until a very sticky dough comes together. You ll still see small pieces of butter flecked throughout the dough. Transfer the dough to a clean bowl and cover it with plastic wrap. Leave the dough somewhere warm to ferment for 1 hour. Although the dough will not rise, the yeast will grow and the dough will become less sticky.
4.
Once the dough has fermented, turn on an oven to preheat to 350 degrees. Spray a muffin tray liberally with pan spray. Scoop 4-tablespoon portions of dough into the muffin tray until all the dough is used. Gently press the dough below the edges of the muffin tray, then bake the biscuits for 35 minutes or until done. The biscuits will be golden all over and lightly spring back when you press them in the center.
5.
While the biscuits cool, make the gravy. Melt the second amount of butter in a small pot over low heat. Add minced garlic and cook it in the butter for about 30 seconds. Next, stir tapioca flour into the butter, and continue stirring over low heat until a roux is created. Making a roux takes several minutes of continually stirring over low to medium heat until the flour cooks, thickens in the butter, and reduces to a creamy golden brown base for your gravy. The roux is ready when the garlic is golden and there is a strong nutty smell coming from the butter and toasted flour.
6.
Pour beef broth into the pot, then season it with salt, pepper, onion powder, dried rosemary, and dried thyme. Continue heating the gravy over medium heat as it simmers and reduces to a gravy consistency. Stir the gravy occasionally as it thickens in the pot. Let the gravy rest for a few minutes before serving with warm buttermilk biscuits.