These satisfying sausage-filled biscuits are super flavorful and perfect as a breakfast, snack or appetizer. They're also gluten-free, Paleo and can be easily made AIP as well.
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.