White Cheddar, Sausage Breakfast Biscuits – Low Carb, Gluten Free
Try this White Cheddar, Sausage Breakfast Biscuits – Low Carb, Gluten Free recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup water
- 1/2 tsp sea salt
- 1/4 cup heavy cream
- 2 large cloves garlic minced
- 4 oz cream cheese softened
- 1 large pastured egg
- 1 cup sharp white cheddar cheese shredded (can also use regular sharp cheddar cheese)
- 1 tbsp chopped chives
- 1/2 tsp italian seasoning (get it here)
- 1 1/2 cups almond flour (get it here)
- 6 oz sausage cooked and grease drained (i like to use l
- Carbohydrate 1.1561284202172 g
- Cholesterol 38.0119252114916 mg
- Fat 11.7039633564732 g
- Fiber 0.0251249992847443 g
- Protein 5.08526023501214 g
- Saturated Fat 7.07249249931735 g
- Serving Size 1 1 biscuit (64g)
- Sodium 258.820984577551 mg
- Sugar 1.13100342093246 g
- Trans Fat 1.04918133750091 g
- Calories 129 calories
Preheat the oven to 350°F In a medium bowl, using a hand mixer on low speed, whip the cream cheese and egg together. Add the garlic, chives, sea salt, and Italian seasoning. Mix the seasonings into the cream cheese mixture. Add the almond flour, cheddar cheese, heavy cream and water. Mix until all the ingredients are well incorporated. Using a rubber spatula, fold the sausage into the mixture. Drop the dough in heaping mounds into 8 wells of a lightly greased muffin top pan. Bake for 25 minutes. Let the biscuits cool in the pan before removing.
