When we found out hubs had to go gluten free, one of the things at the top of the list for me to figure out was biscuits. Now my go-to recipe for gluten free biscuits comes from Gluten Free Cooking School. We like them exactly as they’re listed, but of course I have to play. My original concept was stuffed biscuits, but then I decided that it would be better to just mix the sausage and cheese all THROUGH the biscuit. Like a muffin. But you know, still a biscuit. The end result was a muffin size ball of deliciousness that tastes just like a favorite southern treat: SAUSAGE BALLS. Makes 1 dozen.
- 3/4 c. brown rice flour
- 1 c. corn starch
- 1/4 c. sorghum flour
- 1tsp. baking powder
- 1 tsp. salt
- 3/4 tsp. baking soda
- 1 tsp. xanthan gum
- 1/2 stick of butter (chilled in the freezer)
- 3/4 c. buttermilk
- 1/2 c. water
- 1/2 Tbsp. cider vinegar
- 2 Tbsp egg whites
- 4 oz. cooked crumbled sausage (I used turkey sausage)
- 1 cup shredded smoked cheddar
- Preheat your oven to 350 degrees.
- In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
- Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
- Add the cheese and mix well.
- Add the sausage.
- Add the buttermilk, water, vinegar and egg whites to the flour and stir until the dry and liquid ingredients are combined.
- Spray a couple of muffin tins with cooking spray and scoop the dough in.
- Cook at 350 degrees for 15-20 minutes or until golden brown.
- Remove to cool on wire racks.