PROTEIN SAUSAGE BISCUITS (GF)
Recipe adapted from Mary’s Whole Life
Makes 20 small biscuits
Macros (Per Biscuit):
Calories: ~95 kcal
Protein: ~7g
Carbohydrates: ~5g
Fiber: ~0.5g
Fat: ~5g
INDREDIENTS:
1 lb lean ground chicken or turkey sausage, mild/hot Italian
1.5 cups gluten free flour, I used King Arthur Baking
1.5 tsp baking powder, gluten free if needed
Salt and Pepper
1 tsp dried rosemary
4 eggs
½ cup lowfat cottage cheese (If your cottage cheese is runny or thin, make sure to add 1-2 extra tbsp of gluten free flour to your batter.)
½ cup shredded cheddar cheese
½ cup milk of choice, I used whole milk
1 tsp apple cider vinegar
EGG WASH:
1 egg
1 tbsp water
DIRECTIONS:
1. Preheat oven to 450 degrees. Sauté sausage in a skillet over medium heat until cooked through. Making sure to crumble thoroughly.
2.In a large bowl, combine flour, baking powder, salt, pepper, rosemary. Stir to combine. Add eggs, cottage cheese, shredded cheddar, milk, and apple cider vinegar. Stir until well-combined. Don’t over stir.
3. Fold in sausage (make sure to drain any liquid before adding).
4. Lay parchment paper on a large sheet pan. Use a cookie scoop or spoon to make approximately 20 sausage balls.
5. Combine egg and water. Use a brush and brush top of biscuits with egg wash.
6. Bake for 10-15 minutes or until edges are slightly brown and biscuits have puffed slightly.
*to make lower fat, sub lite cheese and reduced fat milk
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