If you miss sausage biscuits these gluten-free sausage cheese biscuits are a must make!
Are you looking for a simple gluten-free breakfast that freezes great? If so these gluten-free sausage cheddar biscuits are for you.
I made a big batch of these last week and they were gone in no time. My family loved them.
What I loved about these biscuits was how easy they were to make ahead for a quick breakfast on busy mornings. These can easily be made a day or two ahead and kept in the refrigerator. Or you can make a large batch and freeze them to take out as needed throughout the week. Either way these are great.
I made these in a square shape to keep them simple, but you could easily make them in a more traditional round biscuit shape as well.
If you are looking for a new gluten free breakfast these are a must try. I think your family will love them.
Gluten Free Sausage Cheese Biscuits
If you miss sausage biscuits these gluten-free sausage cheese biscuits are a must make.
Ingredients
- 2 cups white rice flour
- 1 cup potato starch
- 1/3 cup corn starch
- 1 teaspoon xanthan gum
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter, cut into chunks
- 1 pound breakfast sausage, cooked and drained
- 8 ounces shredded cheddar cheese
- 1 1/3 cups buttermilk
Instructions
- Preheat oven to 425 degrees.
- In a bowl combine rice flour, potato starch, corn starch, xanthan gum, baking powder, baking soda, and salt.
- Add butter and cut in using a fork or pastry blender until small pea-sized chunks form. (You can also place dry ingredients in a food processor and add butter pulsing until small chunks form.)
- Stir in cooked sausage and shredded cheese.
- Add buttermilk and mix just until combined and the dough is formed.
- Turn dough out onto a baking sheet or pan. Using a little rice flour press out dough into a 9x13 or so sized rectangle.
- Cut into 12 squares and spread apart on the pan.
- Bake for 18-20 minutes or until lightly browned.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 422Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 73mgSodium: 904mgCarbohydrates: 35gFiber: 1gSugar: 2gProtein: 15g
Nutritional values are approxomite and aren't always accurate.
Should the baking sheet be greased or ungreased? Is clean-up easy, or should I use parchment paper?
I don’t usually grease my baking sheets with biscuits because the biscuits have quite a bit of fat, but you could easily grease them so that the clean up is a little easier. I don’t use parchment because I don’t think the clean up is that bad, but you could if you want it to be extra easy.
Have you tried using the gluten free measure to measure flour from King Arthur which has most of the dry ingredients already incorporated?
I have used it in other recipes. It is one of my favorite blends, but I have not tried it in this one. I think it would work well though, so I think it is worth trying. I hope that helps.