These gluten-free sausage stuffed biscuits are fluffy, moist and bursting with flavor. They are super easy and make the perfect snack, appetizer or even a quick breakfast. They’re made with Beth Blends grain-free flour blend (the pink bag). The taste of the biscuits themselves is almost like a Thanksgiving stuffing. My son ate 4 of them before I finished taking pictures.
For other recipes using Beth Blends, check out AIP Pizza Crust, AIP Pineapple Upside Down Cake, AIP Orange Pumpkin Cookies, and Mint Chocolate Chip Cookie Bars.
Ingredients
- Beth Blends Flour (pink bag)
- Sea Salt
- Onion Powder
- Italian Seasoning
- Palm Shortening -If you don’t have palm shortening, lard can be used as a substitute. It doesn’t necessarily need to be cold. Mine is room temp when I make it.
- Full Fat Coconut Milk- Coconut milk adds some creaminess to the biscuits but if you can’t tolerate it or don’t have it, cold water will likely work in its place. This also doesn’t have to be cold.
- Honey- Or maple syrup
- Apple Cider Vinegar
- Ground Pork Sausage- Butcher Box and White Oak Pastures have good sausage. If you’re doing strict AIP, it’s tough to find a sausage that’s compliant so you will likely need to make your own. Luckily, it’s not super difficult.
Step by Step Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a cupcake pan by greasing it or placing cupcake liners in it.
- Combine the first 4 ingredients. Try not to pack the flour down too much when measuring.
- Work the palm shortening into the dry ingredient mixture with a fork or pastry cutter until well-blended.
- Add the coconut milk, honey, and apple cider vinegar. Mix until well-combined.
- Spoon about 1-1 1/2 tablespoons of dough into the bottom of each cupcake liner. Don't worry about spreading the dough out.
- With a spoon or your hands, grab about 1/2 tbsp of sausage, roll it into a ball, and press it into the center of a piece of dough in the cupcake pan. Continue this with the remaining 11 biscuits.
- Spoon an additional 1 1/2-2 tablespoons of dough onto the top of each sausage ball and press it down gently around the edges to cover it. It should almost reach the top of the cupcake liner (for reference-I used 2.5 inch liners).
- Bake on the middle rack for about 15 minutes or until lightly browned- rotate the pan half way through for more even cooking. Allow to cool at least 10 minutes then, serve.
Tips
Use cupcake liners for easier cleanup. I use 2.5 inch cupcake liners. If you don’t have liners, just grease the pan really well.
Storage
Fridge: Store in an airtight container in the fridge for up to 5 days
Freezing: These will freeze well for at least 3 months, probably longer. You can defrost them in the fridge, then reheat in microwave. Or just heat in the microwave from frozen- for about 30 seconds (for one biscuit).
Conclusion
I hope you love the recipe! Leave me a comment below if you tried it.
Sausage Stuffed Biscuits
Ingredients
- 2 cups Beth Blends Flour (pink bag)
- 1 tsp sea salt
- 1 tbsp onion powder
- 1 tsp Italian seasoning
- 1/2 cup palm shortening
- 1 cup full fat coconut milk
- 2 tbsp honey
- 3 tbsp apple cider vinegar
- 4-5 oz ground pork sausage
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a cupcake pan by greasing it or placing cupcake liners in it.
- Combine the first 4 ingredients. Try not to pack the flour down too much when measuring.
- Work the palm shortening into the dry ingredient mixture with a fork or pastry cutter until well-blended.
- Add the coconut milk, honey, and apple cider vinegar. Mix until well-combined.
- Spoon about 1-1 1/2 tablespoons of dough into the bottom of each cupcake liner. Don't worry about spreading the dough out.
- With a spoon or your hands, grab about 1/2 tbsp of sausage, roll it into a ball, and press it into the center of a piece of dough in the cupcake pan. Continue this with the remaining 11 biscuits.
- Spoon an additional 1 1/2-2 tablespoons of dough onto the top of each sausage ball and press it down gently around the edges to cover it. It should almost reach the top of the cupcake liner (for reference-I used 2.5 inch liners)
- Bake on the middle rack for about 15 minutes or until lightly browned- rotate the pan half way through for more even cooking. Allow to cool at least 10 minutes then, serve.
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