For the biscuits, combine the almond flour, salt, and baking powder in a bowl then place it into a food processor.

Place the mozzarella and cream cheese into a wide, shallow mixing bowl and heat in the microwave for 90 seconds.

Pour the melted cheese into the food processor and blitz well.

Add the whisked egg and blitz well until it forms a dough. Place the dough in the fridge for at least 1 hour.

To bake, preheat the oven to 355°F.

Form 4 balls of dough and place onto a baking sheet lined with parchment paper, compressing down to form flatter ‘patty-like’ shapes, as pictured.

Bake in the oven for 10 minutes, then reduce to 285°F, baking for an additional 5 minutes. Set aside to keep warm.

For the sausage gravy, combine the ground pork, sage, oregano, and a pinch of ground cloves.

Season with salt and ground white pepper and mix well to combine.

Heat the olive oil in a large non-stick pan and cook the onions and garlic until softened.

Add the beef stock and cook until the stock completely evaporates.

Pour in the cream, sour cream, and grated cheddar and mix well to combine and warm through.

Season with salt and freshly ground black pepper and serve with the biscuits.