Allergy Kitchen

Sausage Biscuits

breakfast, recipes, sides | August 15, 2015 | By

Sausage Biscuits
Great for breakfast and as an appetizer. Make these ahead and freeze for convenience later.
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  1. 2 cups flour
  2. 4 teaspoons baking powder
  3. Half teaspoon salt
  4. 1 cup rice milk
  5. 4 tablespoons olive oil
  6. 1 pound sausage (Jimmy Dean natural or see homemade Breakfast Sausage recipe)
  1. Combined dry ingredients.
  2. Add rice milk and olive oil to make a soft though.
  3. Roll out quarter inch thick.
  4. Spread sausage thinly on dough.
  5. Rollup like a jellyroll and slice about 1/2 inch thick.
Adapted from Frances Sawyer
Adapted from Frances Sawyer
Allergy Kitchen


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