While biscuits are cooling, add the breakfast sausage to the pan and cook until you no longer see any pink, breaking up the sausage as it cooks.
Once meat is cooked through, remove with slotted spoon and place in a bowl.
Leave the rendered fat in the pan and add your coconut flour to the hot pan teaspoon by teaspoon while constantly whisking.
Once you get a thickened mixture, add coconut milk to the pan, whisk then add the parsley, garlic powder, sage, smoked paprika and salt and pepper. Mix well.
When the flavors meld, add breakfast sausage back in. Taste and salt and pepper as needed.
Pour on top of biscuits. Or eat with a spoon. Or drink. Whatever you need.