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