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–+ servings

Gluten Free Chorizo, Egg and Sausage Breakfast Biscuits

Published by: Lydia
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 2 cups Bob's Mills Gluten Free Flour 1-to-1 Baking Flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • Dash pepper to taste
  • 1 pound Chorizo sausage browned
  • 4 eggs scrambled
  • ¾ cup milk whole or buttermilk preferred
  • 1/4 cup melted butter
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat oven to 350º.
  • Mix together flour, baking powder, salt and pepper.
  • Add prepared Chorizo and coat in flour mixture thoroughly.
  • Add scrambled eggs, milk and butter. Stir just until moistened.
  • Mix in cheese
  • Spray a large muffin tin with nonstick cooking spray. Drop mixture into muffin pans.
  • Immediately drop by heaping tablespoons (15 biscuits) onto lightly greased or parchment paper/silicone baking sheet lined large cookie sheet.
  • Bake for 18 - 20 minutes, until tops are just lightly browned.
  • Allow to cool and remove from pan with offset spatula or spoon.
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