Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

In a bowl, whisk together almond flour, baking powder, and salt. Cut in cold butter until pea-sized crumbs form.

In a separate bowl, whisk eggs and sour cream, then fold into the dry mixture until just combined.

Scoop dough into 6 biscuit mounds on the baking sheet. Bake 18–20 minutes, until golden. Cool slightly.

Meanwhile, brown sausage in a skillet over medium heat, breaking it apart as it cooks, about 6–7 minutes. Remove excess grease, leaving about 2 tbsp.

Add butter and cream cheese to the skillet, stirring until melted and smooth.

Pour in heavy cream and broth, whisking to combine. Simmer 5–6 minutes until thickened, seasoning generously with black pepper and cayenne.

Split warm biscuits and ladle gravy generously over top.