Mix the carbquik and water together.Separate into 8 biscuits onto baking sheet.
Bake biscuits for 10-12 minutes, until golden brown.
Cook sausage, drain and set aside.
Combine almond milk, water, heavy cream, cream cheese, chicken bouillion, salt and pepper in a medium sauce pan.Cook over medium high heat.
Once combined add xanthan gum.I recommend using a handheld immersion blender to mix in the xanthan gum and mix until thickened like gravy.You can also use a whisk.Add more xanthan gum if you want it thicker.
Stir in sausage and maple syrup.Serve over biscuits.