Heat large skillet over medium-high heat. Add pork sausage (or ground turkey thigh), sage, thyme or rosemary and 3/4 teaspoon sea salt. Cook, breaking up meat with a spatula, until all pink is gone, about 8 to 10 minutes. Remove meat with a slotted spoon to a bowl to fully cool.
Preheat the oven to 350 Fahrenheit. Line a large cookie sheet with parchment paper and set aside.
In a large mixing bowl, mix together almond flour, baking soda, baking powder and sea salt.
Add chopped butter and using a pastry cutter or 2 knives, blend butter into the flour mixture, until a crumbly texture remains. Alternately, use a food processor to cut the butter in (see photo). Add milk, egg and optional cheese, and mix until just combined.
Dump half of the dough out onto parchment lined cookie sheet. Loosely form into a ¾-inch thick (about) rough square or rectangle. Do not pat it down more than needed to shape it. Add cooled meat, spreading out pieces evenly. Dump second half of dough on top of meat. Use wetted fingers to spread out top biscuit dough evenly. (See process photos below.) Variation 1: If you'd like and eat dairy, you may add grated or sliced cheese on top of the meat before adding the top layer of biscuit dough.
Use a sharp, long knife dipped in flour to cut straight down into dough. (This dough will make 6 biscuits if you create a rectangle of dough, or 9 smaller biscuits if you make a square.) Dip knife in flour after each cut, until you have all biscuits cut. Spread out biscuits just slightly from each other, so they have room to cook and expand slightly. Variation 2: You may also sprinkle cheese on top of the biscuits if you'd like, either now if you like it browned and crispy, or 10 minutes before they're done baking.
Bake in preheated oven 20 minutes.
After pulling biscuits from the oven, brush each with extra melted butter on top. (I just hold and then run the stick of butter over each biscuit and the heat of the pastry melts the butter as I run it over the surface; saves time.)