Sausage and Cream Cheese Stuffed Breakfast Biscuits
#breakfast #easycooking #bigfamily
Hi and welcome back to The Kneady Homesteader Channel where today, we are making sausage and cream cheese stuffed breakfast biscuits! This is a basic recipe but feel free to play around with this recipe! you really can't go wrong! These are perfect for large gatherings, big families, the holidays, even breakfast for dinner!
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Keto Cheesy Sausage Biscuits Bake & Freeze for Grab & Go Breakfast
Easy keto sausage ball biscuits. These have a real hearty taste for 4.4 net carbs. Freeze and save for later makes great easy quick grab and go breakfast or travel goods.
Breakfast Casserole - Biscuits Bacon Sausage | Southern Sassy Mama
Biscuits Bacon Sausage and more! This Breakfast Casserole is SO easy and DELICIOUS - your family will be asking for more! 350 degrees Fahrenheit for about 30-35 minutes and breakfast is served. (I made this one for our supper/dinner) You can make this one and fridge it overnight then pop it in the oven the next morning if you prefer. Simple recipe and is so delicious you will want to save this one! CLICK Show More to see the entire description.
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Keto Sausage, Egg & Cheese Biscuits - Easy Keto Breakfast Recipe
Today you got to see Kyle's step mom make one of her favorite keto breakfast recipes. To see the recipe use this link
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How to Make Sausage-Cheese Biscuits...From Scratch!
Your going to love these delicious, savory drop biscuits. They're great for any meal, and so easy to make.
SAUSAGE-CHEESE BISCUITS
1 pound bulk pork sausage
2 cups all purpose flour (can use 1/2 whole wheat, 1/2 white)
5 tablespoons lard (or other solid fat)
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup grated cheddar cheese - mild or sharp
1 cup buttermilk (more or less to make a very sticky dough)
Preheat oven to 375 degrees. Cook sausage in skillet, breaking apart into little pieces, just until barely done. Drain and discard sausage grease. Chill flour and fat if possible. Stir dry ingredients together. Mix fat into flour until it resembles course cornmeal. Add cheese and sausage to flour. Stir in buttermilk, just until all of the dry ingredients are moistened. Drop by heaping tablespoons onto lined or greased baking sheet(s). Bake for approximately 15 minutes or until tops are slightly browned. Remove from oven. Place on a rack to cool, and prevent bottoms from getting soft. Eat immediately or store in an airtight container. Leftover biscuits must be refrigerated or frozen. Enjoy!
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