Gluten Free Sausage and Cheddar Biscuits

Gluten Free Sausage and Cheddar Biscuits

OK, let’s just say it. These biscuits are soooo awesome! Sausage and sharp cheddar cheese seasoned with lots of green onions and freshly ground black pepper. And of course, with Chēbē the texture is so non-gluten-free-like (is that a real phrase?) that no one will know these are sans gluten.  Southern comfort food… Chēbē style!

  

  

  

  

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Gluten Free Sausage and Cheddar Biscuits
Prep Time
40 mins
Cook Time
23 mins
Total Time
1 hrs 3 mins
 
Course: Breakfast
Servings: 12 biscuits
Ingredients
  • 8 oz breakfast sausage, fresh uncooked
  • 1 package (7.5 oz) Chebe Original or All Purpose Bread Mix
  • ¼ cup (1 oz) millet or almond flour
  • 1 tsp baking powder (fresh is best!)
  • ½ tsp black pepper, freshly ground
  • 3 scallions chopped
  • 1 cup sharp cheddar cheese, shredded (may use dairy-free cheese)
  • 2 large eggs or aquafaba*
  • 4 Tbsp milk or milk substitute
  • 2 Tbsp softened butter or oil
  • Milk, melted butter or oil for brushing the tops
Instructions
  1. On medium heat, brown the sausage in a skillet until thoroughly cooked. Crumble it while frying. Spread the cooked sausage onto paper towels and pat the top with more towels to soak up as much fat as possible. Set aside.
  2. Preheat the oven to 375F.
  3. In a mixing bowl and using a fork, blend the Chebe mix with the millet flour, baking powder, and pepper.
  4. Blend in the scallions and cheddar cheese. Then continue blending in the sausage, then the egg, milk and butter.

  5. When the dough is thoroughly blended, separate it into 12 equal pieces and place each loosely into an non-greased 12-cup muffin pan. (You may use a flat baking sheet if no muffin pan is available.)

  6. Brush the tops of each piece of dough with milk, then sprinkle on a little of the cheddar cheese.

  7. Bake for 23 minutes. Remove from the oven and let rest in the muffin pan for another 10 minutes.
  8. Serve ‘em up warm… this is Southern comfort food, Chebe-style!
Recipe Notes

*For an egg-free version, use 6 Tbsp aquafaba.

 

Use your favorite sausage or try it with fried and crumbled bacon!

 

Want your biscuits on a week day? These freeze well, so you can make a batch on the weekend and enjoy them on a busy morning! When cooled, store the biscuits in an airtight bag and place them in the freezer until you’re ready to serve. Just reheat in a hot oven or toaster oven for 5 or 10 minutes.

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