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Savory Sausage Biscuits

This delicious recipe was originally my grandmother’s, and when I make it, I can’t help but always think of her. I know this recipe by heart because I’ve made these biscuits so many times over the years for holidays, special mornings, get-togethers, or just because we’re craving them! They are so easy to make and quite addictive - you can’t just pop one in your mouth and be done.

What’s also great about these biscuits is that you can serve them for breakfast or use them as an appetizer. You can make them ahead of time, freeze them, and then heat them in the microwave, and they still taste delicious. I often make them for parties, and they are always one of the first foods to go.

When Lauren’s diet changed, I decided to tweak the recipe to remove gluten, dairy, and high FODMAPS. Even with the substitutions, these biscuits still deliver on taste, texture, and comfort. We actually haven’t made the traditional recipe in years. When I took them recently to a New Year’s Eve party, everyone raved about these biscuits. They were shocked to know that they were allergy-friendly.

I dedicate this recipe to my grandma, who loved to prepare delicious meals and desserts for her family, was the best cook I have ever known, and who gave priceless nutritional wisdom and cooking knowledge to me while she was on this earth.

Savory Sausage Biscuits


  • 1 pound of turkey sausage - check ingredients to make sure there are no high-FODMAP, dairy, or gluten ingredients

  • 1 Tbsp dried sage

  • 2 cups vegan cheddar cheese - can also use full-dairy cheese

  • 2 cups gluten free measure for measure flour - we like King Arthur or Bob’s Red Mill

  • 1 tsp baking powder

  • 1 tsp salt

  • 1 package rapid rise yeast

  • 1/4 cup warm water

  • 1 tsp sugar


  1. Preheat oven to 325 degrees F.

  2. Mix yeast with sugar and warm water (110F) until yeast has doubled in size.

  3. Combine the rest of the dry ingredients with yeast mixture in a large bowl and mix well with a hand mixer.

  4. Scoop out dough mixture into balls - we usually use a 1.5-inch cookie scoop.

  5. Bake at 325 degrees F for 20 minutes.

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