Yields 12 biscuit bites
I think all of us have used the Pillsbury pre-packaged biscuit dough before! These are inspired by a breakfast my sister would make every now and then and they were so tasty, easy, and convenient to make for a crowd!
Here's what you'll need:
Ingredients:
Biscuit base:
1 cup almond flour
1/3 cup coconut flour
1 tablespoon baking powder
3 whole eggs, whisked
3 tablespoons melted butter
1/3 cup sour cream
1/2 teaspoon pink Himalayan salt
1 teaspoon garlic powder
Sausage Filling:
1 pound breakfast sausage of your choice
8 oz cream cheese, softened to room temp.
1/2 teaspoon dried minced onion
1/4 teaspoon garlic powder
Tools Needed:
Muffin/Cupcake tray
Coconut Oil Cooking Spray
Small glass (see below)
Directions:
Preheat oven to 350 degrees Fahrenheit. In a saute pan over medium high heat, cook down the breakfast sausage until it is completely cooked. Drain off the fat, and set it aside in a medium size mixing bowl to cool.
In the meantime, prep your biscuit base. Grease the 12 muffin tins very well with the coconut oil cooking spray. You don't want the biscuit to stick! I sprayed mine 3 times to be sure.
In a large bowl, combine the almond flour,coconut flour, and baking powder. Stir well. Add in the eggs and sour cream and mix. Pour in the melted butter and lastly combine all the seasonings. Mix well. Divide the dough into 12 equal sized balls using the palm of your hand (they will be about 2" in size)
Press down into the muffin tins, and create a little indent. I used a small greased glass juice cup to push down into the dough.
At this point the sausage should be completely cooled. Add the softened cream cheese, minced onion, and garlic powder and mix very well. Scoop out (I used an ice cream scooper) mounds evenly onto the top of the biscuit mix.
Place on the middle rack in the oven and bake for 17 minutes.
Allow them to cool for approximately 8 minutes, and use a large silverware spoon to gently lift them out of the inserts.
Serve and enjoy!
