I knew these biscuits were good when my wife who was a vegetarian most of her life had me make them on a weekly basis. She also shared one with her boss at work and a couple of her friends. I’ve had no fewer than 5 of her girlfriends ask me for the recipe. So I decided to share the deliciousness on my blog for anyone to make and enjoy.

The ingredients are pretty simple. The secret ingredient is cottage cheese. They bring 28 grams of protein and I’m sure they are what make them moist and not hard and dry like most gluten free baked goods.

We get crumbled country sausage from the meat store (Light Hill Meats). It’s our local butcher and the boys call it the meat store. They have a local farm where their cows, pigs and chickens roam freely and are mindfully raised. Both my tastebuds and Soul can tell a difference.

One time I was being “cheap” and bought some baby back ribs that were less expensive at Whole Foods. I was like, let’s see if anyone can taste a difference. I prepared them the exact same way that I always do. I could taste the difference. Without even asking them, Matteo and Owen both said, “why aren’t these as good as usual”. I explained to them why and they said, let’s only buy meat from the meat store from now on. So now that’s what I do. It’s a little more expensive, but it tastes better and is better for us. Not to mention it helps the environment and local economy in a small way. So it’s well worth the extra money in my opinion.

I chop up a handful of Spinach to give it a healthy veggie flair. A couple of eggs and cheese give it more protein and the rest is Gluten Free Flour (with xantham gum) and a couple of other baking items you most likely have in the cupboard.

Here is the official list of ingredients and their measurements.

1. Cook sausage and cool. I prefer the iron skillet 
2. Preheat oven to 400 and line baking sheet with parchment paper 
3. In a food processor or blender, combine cottage cheese, 2 eggs and melted butter or oil.
4. Mix dry ingredients- in a large bowl, whisk together flour, baking powder, baking soda, salt, sugar
5. Add cottage cheese mixture to the dry ingredients and stir until just combined
6. Gently mix in the cooked sausage, cheese and spinach
7. Shape biscuits- using a large spoon or your hands, drop dough onto baking sheet
8. (For extra credit, beat 1 egg with 1 T water and brush tops. This will give the biscuits a golden finish)
9. Bake 15-18 minutes until golden brown and cooked through. Checking with a fork.
10. Add butter if desired, serve and enjoy

They grow quite a bit as they bake, so be mindful of that. I usually make 8-12 with this recipe. Depending on how big I want them. I think they taste better when I make only 8, but they go fast, so if I want more, I make smaller ones and have 12. They taste great heated up the next day too. They are much better warm than cold. Everyone in the family loves these, which always feels like a home run to me.

Here are the pictures of how I did it.

Let me know what you think. Also, if you try any other ingredients, let me know. We’ve done shredded zucchini before and it’s turned out great.

Enjoy

Matt