Check out this amazing new breakfast staple in our household. It is so dang hard to find a gluten free recipe that gets the texture of something just right- but if you follow these recipe recommendations you will not be disappointed! These biscuits were crispy on the outside while being perfectly airy and moist inside.
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 cup Bob’s Red Mill all purpose flour (red color)
1 tbsp baking powder
1/4 tsp salt
Pinch of Garlic Salt
4 large eggs
1/3 cup cream cheese
1/4 cup melted butter or ghee
1/2 lb of breakfast sausage- pan fry and drain
1/2 cup cheddar cheese
2 tbsp green onion (optional)
Preheat the oven to 400 deg. Line a baking sheet with aluminum foil and set aside. Spray the foil with avocado oil or olive oil.
In one large bowl, whisk together the flour mixture, baking powder, salt, and garlic powder. In another large bowl, whisk together eggs, cream cheese, and butter. Combine these two mixtures, and gradually fold in the cooked sausage, cheddar cheese, and green onion. Let dough sit 5-10 minutes.
At this time, I take small scoops and mold them into balls before placing on my baking sheet lined with foil. At this time, you can allow your biscuits to bake 10-12 minutes or until the outside is a golden brown.
Makes approximately 18 biscuits. Last in the fridge for up to a week.