After eating these biscuits and gravy you will never go back to Mama’s southern cooking. There is no need. The tapioca flour ensures these biscuits aren’t too dense. Using real bone broth as opposed to canned chicken stock gives this dish delicious depth.
Preheat the oven to 350°F (180°C).
Place flours, salt, onion powder and garlic powder in a large bowl. Mix with your hands or a fork. Combine until the mixture is a yellowish-white color. In a small bowl whisk the melted butter and eggs to combine. Add the egg mixture to the dry ingredients and whisk until a batter is created. Add the water and stir until well combined. Line a muffin tin with parchment liners and scoop 2 tablespoons (30 g) of the mixture into each cup. Transfer to the oven and bake for 30 minutes. Remove from the oven and let cool.
Remove the Italian sausage from its casing, break it apart, cook thoroughly in a castiron skillet and set it aside.
Melt the ghee in a pot over medium heat and add the onions. Cook for 15 minutes or until the onions begin to turn golden brown. Add the garlic and herbs and sauté for a minute. Add the broth to deglaze the pan and increase the heat to high.
Once the mixture comes to a boil, reduce the heat to a simmer. Cover the pot and cook for 20 to 30 minutes or until the mixture reduces by half. Add salt and pepper to taste.
Place the remaining sauce into a blender. Purée until smooth. Add the cooked sausage to the pot and return the gravy to the pot, mixing well. Top the biscuits with sausage gravy to serve.