Satisfying Eats

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Portable Southern Sausage Biscuits (low-carb/keto)

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These biscuits are amazing. Easy and the perfect portable breakfast!

Breakfast on the GO!

These portable sausage biscuits are a spin-off of my Better than Red Lobster Biscuits that everyone loved!  I added less coconut flour and more cheese. I also made them bigger so that they could easily be popped into your toaster. Using a wide mouth toaster to reheat these biscuits makes them taste like they came out of the oven. Make a double batch and store in the freezer for a lazy morning (I have lots of those)!

These would be great for breakfast, at home or on-the-go.  Also, use these biscuits as buns for a juicy hamburger. Feel free to use a smaller scoop for a smaller biscuit, just be sure to reduce the cooking time. Oh, and be sure to make a double batch and stash some in the freezer.

A few of my FAVORITE Kitchen Tools

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My favorite tools

I love my scoops!  Really, I use them a few times a day. I have a small one (1.5 tbsp) that I use for everything from small cookies to meatballs. My medium scoop is 3 tbsp and I use it for my Better than Red Lobster Biscuits (makes the perfect size), measuring the filling to make my mini cheesecakes, or making a slightly bigger meatball. My large scoop which is 4 tbsp I use to measure the batter for cupcakes, BIG meatballs, salmon patties, hamburgers, buns and anything else I need to scoop!  These are a GREAT investment!

Great deal on 2 seasoned cast iron skillets ($4 coupon today)!

I cooked these in a large cast iron skillet but you could also use a muffin top pan. 

Substitutions

How about Pizza Pockets!?! Substitute chopped pepperoni for the bacon and mozzarella cheese for the cheddar! Yum! (This recipe coming soon.)

Also, feel free to also use bacon, ham or even leftover chicken.  Even add your favorite dried herbs!

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Portable Sausage Biscuits (low-carb/keto)

Makes 6 large biscuits 

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Ingredients
    • 4 tbsp salted butter, softened
    • 3/4 cup blanched almond flour 
    • 2 tbsp coconut flour 
    • 2 tsp baking powder
    • 1/4 tsp Himalayan pink salt
    • 1/3 cup buttermilk (or sour cream)
    • 2 large pastured eggs
    • 4 oz sharp cheddar cheese, grated
    • 1/2 lb breakfast sausage, cooked, crumbled and drained
Instructions

  1. Directions

    Preheat oven to 400 degrees F. Add ALL the butter to large cast iron skillet and place in oven to preheat as well.

    In a medium bowl, add almond flour, coconut flour, baking powder and salt and mix. Then add eggs, buttermilk, cheese and sausage. Stir well. When oven has preheated and butter has melted, stir melted butter into biscuit mix.

    Use large scoop to scoop out dough into cast iron skillet.  Bake for 18-20 minutes or until bisucits start to brown on top. Remove from oven. Allow to cool for 5 minutes before removing from pan with small spatula. Cool on wire rack.

    Store in fridge or freezer. Pop in toaster to reheat (like this wide mouth toaster).

Notes
  1. Nutritional Information: 270 Calories, 23 grams of Fat; 2.5 Net Carbs; 20 grams protein for sausage)
  2. Nutrition information obtained from http://caloriecount.about.com.
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