This is a great, simple and fast recipe you can use to make biscuits for dinner or for a party. They work great for breakfast, too, just cut them in half and put an egg in between.
I have made these biscuits a lot of different ways. I’ve used maple sausage and served them for breakfast. I’ve used hot, spicy sausage. I’ve even used ground beef seasoned with taco seasoning and a nice rich cheddar and served these with black beans and rice and sour cream. I’ve also used Italian flavored sausage and dipped the biscuits in Ranch flavored dressing.
The options are endless.
If you’re a vegetarian, you can use cheese and mushrooms. I’m sure you could put curry in the flavoring and serve them with plum sauce. Oh, my goodness. That is a great idea.
Savory Gluten Free Sausage & Cheese Biscuits
Ingredients
- 2 1/4 cups King Arthur Flour Gluten Free All Purpose Baking Mix
- 2 eggs beaten
- 1 cup heavy whipping cream
- 2 cups shredded cheese just about any kind of cheese or cheese blend
- 1 1/2 cups cooked crumbled sausage (Hot, maple, italian or whatever else you like)
Instructions
- Preheat oven to 375 degrees.
- Brown the sausage in a pan. While the sausage is cooking, you can start mixing the dough.
- Mix the King Arthur Gluten Free all purpose baking mix with one cup of grated blend cheese. In a separate bowl, beat the eggs and then add the heavy whipping cream and stir until well mixed. Then add the liquid to the flour and cheese blend and stir, stir, stir until it is mixed up and looking like biscuit dough. Set aside.
- When the sausage is browned and cooked all the way through, drain any grease and pour it out on a paper towel to further get any grease off the sausage. It doesn't have to be completely dry, but you don't want clumps of grease in your biscuit dough.
- Let the sausage sit for a few minutes to cool just a bit. If it's too hot when you put it in the dough, it can start the melt the cheese and that makes everything a little more difficult.
- When the sausage is cooler, pour it in the biscuit dough and mix. Sprinkle a little King Aurthur Gluten Free baking mix on a cutting board and spread out the biscuit dough until it's about 1/2 inch thick. Use a biscuit cutter an cut out as many as you can. Place them on a greased cookie sheet about an inch apart. When you've cut all the biscuits you can, reform the dough again and cut some more.
- I can usually get 12 biscuits out of a batch of dough.
- Once you have your biscuits on the cookie sheet, the final touch is a finger full of the your cheese blend on the top of each biscuit. Don't worry if the cheese gets all over, you've oiled the sheet so it won't stick. Place the cookie sheet in the oven and cook for 13-16 minutes.
- The cheese will be melted and it will smell so good. When it's done, remove the pan from the oven and let stand for 5-10 minutes before eating.