Almond Flour Biscuits

Crumbled, cooked sausage, cheddar cheese, and spinach are baked right into these savory biscuits for a no fuss, no mess breakfast. Bake up a batch on the weekend, and simply reheat in the morning before work. Add a smear of butter if you’re inclined, but that’s totally optional.

I'll admit it. Breakfast is a challenge for me. I just don't eat it very often. The days I do want something, I just don't have time to cook. This is why I'm always on the lookout for easy recipes that I can make ahead and simply reheat. These Savory Gluten-Free Biscuits work perfectly, and they are easy to eat on the go.

You’ll also love that the texture is far from the dry, crumbly texture of many gluten-free baked goods. These sausage biscuits have the denser texture of a drop biscuit, although they do not rise as much.

You’ll love having these sausage and cheese biscuits on hand for those hectic weekday mornings

FAQS:

Can I freeze sausage and cheese biscuits?Absolutely. Simply freeze in an air tight container for up to three months. To reheat sausage biscuits from frozen, allow to thaw overnight in the refrigerator, then microwave or warm in the oven on low heat before serving.

INGREDIENTS FOR SAVORY SAUSAGE BISCUITS:

• Almond flour: Almond flour is naturally gluten-free, and it is low in carbs and high in healthy fats and fiber. Be sure to use finely ground, blanched almond flour. Almond meal won’t give you the same results.
• Baking powder: Make sure it is fresh. If you’re baking gluten-free, ensure that your baking powder is gluten-free.
• Xanthan gum: It acts as an emulsifier and binder in gluten-free cooking. It gives dough both elasticity and viscosity. In other words, it replicates the textures we would find in foods associated with gluten.
• Milk: Adds moisture and fat to the dough.
• Turkey sausage crumbles: Makes these biscuits super savory.
• Cheddar cheese: Because I’m a cheesy lady 😊

HOW TO PREPARE SAVORY ALMOND FLOUR BISCUITS:

• First whisk together all your dry ingredients together in a large bowl.
• Add the cold, diced butter.
• Mash the butter into the dry ingredients with fork tines or pastry cutter. You should end up with a crumbly texture and no large chunks of butter.
• Add the milk and an egg, and stir until well blended.
• Fold in the cheese, spinach, and sausage. Your dough will be a little sticky, but don't worry, it cooks up perfectly.
• Separate the dough into 6 equal portions, and roll into balls. Place each dough ball on a parchment lined baking sheet, and flatten with your fingers.
• Bake for 25 minutes in a 350ºF oven. Serve warm. Allow to cool completely before storing in an airtight container for up to four days in the refrigerator.

SERVING SUGGESTIONS:

• These biscuits are perfect for a grab and go breakfast. Simply heat, add a little butter if you like, wrap it up, and head out the door.
• They’re a great addition to a brunch table for a savory element.
• Slice the biscuit in half, and add egg in between for a delicious egg sandwich.

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INGREDIENT SUBSTITUTIONS:

• Turkey sausage: Use any crumbled sausage you like. You could even use a plant-based sausage substitute to make this recipe vegetarian.
• Cheddar cheese: You can also try Colby or Gouda.
• If you’re looking for alternatives to xanthan gum for baking needs, check out Christine’s article from Zest for Baking: 5 Alternatives to Xanthan Gum in Gluten-free Baking.

RECIPE NOTES:

• Make sure to squeeze as much water out of the thawed spinach as possible.
• I love to use blanched almond flour in many gluten-free recipes. It’s low in carbs and high in healthy fats and fiber.
• Xanthan gum replaces the gluten found in typical wheat flour and provides structure for gluten-free baked goods.

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