Preheat and prep: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Cook the sausage: Brown the ground sausage in a skillet over medium heat, breaking it up into small crumbles. Season lightly with pepper and a pinch of garlic powder. Drain excess grease and let it cool slightly.

Make the “fathead-style” dough base: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Heat in 20–30 second bursts, stirring between each, until melted and smooth.

Combine dry ingredients: In a separate bowl, whisk almond flour, coconut flour, baking powder, salt, pepper, garlic powder, and onion powder. Coconut flour is potent; a little goes a long way to add structure.

Bring the dough together: Add the dry mixture to the melted cheese blend. Stir in eggs and melted butter. Mix until a soft dough forms. If sticky, let it rest for 2–3 minutes so the flours hydrate.

Portion the dough: Divide the dough into 8–10 equal pieces. Roll each into a ball, then flatten into a disc about 3–4 inches wide.

Fill with sausage: Add a spoonful of cooked sausage to the center of each disc. If you want extra richness, sprinkle a bit of shredded cheese over the sausage.

Seal and shape: Fold the edges of the dough over the filling and pinch to seal. Gently turn seam-side down and shape into a neat biscuit. Place on the lined baking sheet.

Brush and bake: Brush tops lightly with melted butter. Bake for 17–22 minutes, or until golden brown and set. The tops should feel firm and lightly springy.

Rest and serve: Let biscuits cool for 5 minutes. This helps the structure set so they don’t crumble when you bite in.