These breakfast biscuits are a protein packed, gluten free and low carb meal. Easy to bulk cook, freezes well and perfect for those hectic mornings. Stuffed with sausage, egg and cheese, these biscuits are sure to keep you full until lunch.
2 pounds sausage (see note)
4 tablespoons melted butter (OR sausage fat + 2 tablespoons melted butter)
1 cup coconut flour
1 teaspoon baking powder
1 teaspoon backing soda
2 pounds sharp cheddar cheese (see note)
2 tablespoons parsley, chopped fine
Optional: 2 tablespoons finely chopped chives
Prep: Preheat oven to 375’. Melt butter. Brown sausage.
Mix together eggs and butter.
Combine dry ingredients - flour, baking powder, baking soda - in a bowl. Add to eggs and butter.
Add browned sausage and cheese to bowl. Mix together until evenly combined.
Drop batter onto parchment lined sheet in your choice of shape - small spoonfuls for bite sized poppers, or large handfuls for a patty size.
Bake for about 15 minutes or until tops are golden.
Sausage - I use a combination of sweet and Italian ground sausage. Feel free to use whichever flavors you prefer.
Cheese - feel free to use more cheese to your discretion. I use Red Cheddar and Seaside that I shred from blocks.
For fun - after baking, use cookie cutters to make fun shapes.
For keto - if following keto and looking for more fat in your day, add a few tablespoons of cream cheese and/or sour cream to the batter.