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Preheat oven to 375°F and line a baking sheet with parchment paper.
Heat a large pan over medium heat, add avocado oil. Once hot, stir in chicken sausage, broccoli, and onion.
Cook, stirring frequently and breaking up sausage for 7 minutes. Set aside to cool.
Combine almond flour, baking powder, and seasonings in one bowl. In a separate bowl, whisk eggs then stir in HALF of the cheese and all of the almond flour mixture.
Stir the mixture with chicken sausage and veggies until everything is well combined.
Scoop out mixture onto parchment paper (I use a large cookie scoop here), into 10-12 biscuits. Gently shape each biscuit with hands after scooping out the dough, then sprinkle the remaining ½ cup of cheese on top of each.
Bake for 10-11 minutes. Store leftovers in an airtight container in the fridge for up to 4 days.