breakfast sausage biscuits

My mother used to make sausage biscuits for special occasions.  She'd make the dough and crumble the sausage, roll them up, and freeze the sausage biscuit roll.  Then when she'd need them she would simply pull them out of the freeze, slice, and bake.

I loved her sausage biscuits.  We all did.  They were always warm, buttery, and the combination of dough to salty sausage was heavenly.

Although dear mom's recipe called for Bisquick I've come up with an awesome, healthier alternative for the biscuit dough.  You'll be amazed at how yummy these taste being gluten-free, grain-free, high protein, low carbohydrate, and of so cheesy...

This inventive, flavorful dough recipe is not my own.  It was a recipe from a blog, Up Late Anyway, I was intrigued by some time ago and tried as the dough for her stromboli.  Then as the base for her cheese danishes.  Then for many other recipes that called for standard gluten dough and the results, every time, were amazingly soft like dough and more flavorful than dough because of one of the base ingredients.  Mozzarella cheese.  Trust me.

Now let's make some breakfast sausage biscuits!

Make dough and roll out.  Crumble sausage and roll up.

Slice.

Bake.  These are absolutely awesome.  And all of my family love them.  I like making these to bake up in the early morning before we head out for an all day outing.  And they work great for car trips.  I pass out napkins and everyone grabs a handful of sausage biscuits.  These biscuits fill you up much better then a grain biscuit does and in a more more satisfying and healthy way.