Step 1.  Pre-heat oven to 400 degrees F and liberally grease 6 wells of a muffin pan.

Step 2.  Melt biscuit butter and set aside to cool.

Step 3.  Mix coconut flour and baking powder in a medium-sized bowl

Step 4.  Lightly beat eggs and mix with melted butter in a small bowl.  Add the mixture into the bowl of dry ingredients and mix well.

Step 5.  Mix in the cheese.

Step 6.  Divide the batter into 6 portions and roll them into balls with your hands.  Add a ball of biscuit dough to each of the 6 greased wells of the muffin pan.

Step 7.  Bake for 14-16 minutes until lightly browned.

Step 8.  Cool in the pan for 10 minutes and then carefully remove from the pan and move to a cooling rack.

Step 9.  Add 1 tablespoon butter to a large skillet and melt over Medium-High heat.

Step 10.  Add sausage and brown, breaking it into bits, 5 minutes.

Step 11.  Add heavy whipping cream and 1/4 cup water to the pan and bring to a simmer.  Simmer for 8 minutes.  

Step 12.  Dissolve arrowroot in 1/4 cup water.  Add arrowroot mixture to the pan and return to a simmer.

Step 13. Simmer until thickened, 1 minute.

Step 14.  Cut biscuits in half and pour 1/6 of the low carb sausage gravy on top of each one.