Sausage Breakfast Biscuits- Gluten, Nut, and Peanut-Free

I’m always looking for new allergy-friendly recipes to make for the family…especially ones that yield a lot of servings and freeze well.  (That allergy-friendly freezer food is a Godsend when mom is sick and the family still has to eat!)

A good friend of mine was kind enough to share this recipe for Sausage Breakfast Biscuits.  The recipe she gave me has been tweaked just a bit to make it safe.  These are filling, yield close to 24 biscuits, and freeze beautifully!  It was a hit with my family and I hope yours enjoys it too!

Sausage Breakfast Biscuits

Sausage Breakfast Biscuits

*As you can tell from my picture, these make for a great desk-side breakfast for the office!   :)

Ingredients:

  • 1 package (think Jimmy Dean cylinder size) ground sausage
  • 3 cups Gluten-Free Bisquick
  • 4 cups shredded cheddar cheese
  • 1 cup water  (may add additional water if mixture is still crumbling)

Directions:  In a skillet, cook and crumble sausage until no longer pink; drain.  In a bowl, combine biscuit mix and cheese.  Stir in sausage.  Add water and toss with a fork until moistened.  Shape into 1-1 1/2 in balls.  Place two inches apart on ungreased baking sheets.  Bake at 400 degrees for 12-15 minutes or until puffed and golden brown.  Baked puffs may be frozen and warmed up in the microwave or oven as needed.

Happy baking!

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5 thoughts on “Sausage Breakfast Biscuits- Gluten, Nut, and Peanut-Free

  1. On the box in my fridge, it does not list soy flour as an ingredient. With that said, there is the following cautionary statement, “May contain soy ingredients.” :( Hope this answers your question.

  2. Pingback: Buttermilk Biscuits with Sausage Gravy | tammyehoney

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