Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

In a medium skillet, heat 1 tablespoon of avocado oil over medium heat. Add minced green onions and Italian chicken sausage. Cook until browned, about 10 minutes.

In a large bowl, combine all-purpose flour, hemp hearts, baking powder, fine sea salt, garlic powder, and fresh thyme.

In another bowl, mix together cottage cheese, eggs, and liquid egg whites. Add cooled sausage mixture, sun-dried tomatoes, and feta cheese.

Create a well in the dry ingredient mixture and pour in the cottage cheese mixture. Gently combine until just mixed.

Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake at 400°F for 5 minutes, then reduce temperature to 350°F and continue baking for 15-17 minutes.

Let the biscuits cool on the baking sheets for a few minutes before transferring to a wire rack.