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Gluten-Free Sausage-n-Cheddar Bialy Biscuits

There are many advantages to living gluten free. If you’re reading this blog, you already know what the life-changing ones are, especially if you’ve been searching for months or even years for answers to why you weren’t feeling well. What a difference a diagnosis makes.

But did you also know that baking without gluten has advantages, too? After years of owning a gluten-full Italian bakery, writing gluten-full recipes for magazines or baking off loaf after loaf of gluten-full bread, believe me, the advantages have been liberating. It took me months to realize that gluten-free baked goods meant I didn’t have to worry about over-mixing or letting dough rest so it wouldn’t play tug-of-war with me. No more patience was needed to pull off the perfect texture.

“It took me months to re-train my brain, but it was worth every second. No gluten = huge timesaver.”

For these biscuits, I didn’t have to worry about developing gluten to yield a buttery, flaky biscuit. Before I would have folded and rolled the dough, let it rest, folded and rolled the dough again, let it rest again and finally cut it into rounds or squares before baking. Not anymore. All I needed to do was freeze the butter, then process it with my fingertips or a food processor into coarse crumbs so that the bits of butter would evenly distribute throughout the dough, resulting in pockets of buttery flakiness.

My friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally. What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. This month’s assignment: biscuits. Thanks, Gretchen, from Kumquat, for being our host! Please check Gretchen’s site (or below) for the complete list of bloggers with links to their biscuit recipes.

Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. It’s easy to remember, too. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.

3.25 parts flour
2 parts liquid
1 part fat

Gluten-Free Sausage-n-Cheddar Bialy Biscuits

Check out more great gluten-free biscuit recipes from my blogger friends:
Amanda from Gluten Free Maui made Classic Biscuits and Gravy
Amie Valpone from The Healthy Apple made Gluten-Free Wasabi Parsley Biscuits
Caleigh from Gluten Free[k] made American Style Biscuits
Caneel from Mama Me Gluten Free made Whole Grain Pecan Drop Biscuits
Charissa from Zest Bakery made Eggnog Biscuits with Grated Nutmeg
Erin Swing from The Sensitive Epicure Scallion made Biscuits with Sausage Gravy
gretchen from kumquat made sweet buttermilk biscuits
Heather from Discovering the Extraordinary made Almond Coconut Tea Biscuits
Jean from Gluten-Free Doctor Recipes made Jammers
Jonathan from The Canary Files made Vegan Sesame Shiso Biscuits
Karen from Cooking Gluten Free! Biscuit Template with Dairy Free Substitutions
Lisa from Gluten Free Canteen made Fluffy Biscuits, Gluten Free
Mary Fran from FrannyCakes Gluten-Free Espresso Orange Biscuits
Mrs. R from Honey From Flinty Rocks made Turkey Pot Pie with Biscuit Topping – Gobbler Cobbler lol
Rachel from The Crispy Cook made Hummus in a Biscuit
Silvana Nardone from Silvana’s Kitchen made Gluten-Free Sausage-n-Cheddar Bialy Biscuits
TR from No Ones Likes Crumbley made Cookies Lemon Basil Biscuits

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Makes: Six 3-inch biscuits
Prep Time:
15 min
Cook Time:
25 min


7 tablespoons frozen unsalted butter or buttery sticks, frozen and cut into ¼-inch pieces 
(87g for the 6 tablespoons in the biscuits)
½ onion, chopped
1 tablespoon poppy seeds
Salt
2 cups Silvana’s Gluten-Free All-Purpose Flour Blend (page 15 of Cooking for Isaiah) or
 your favorite gluten-free flour blend (280g)
1 tablespoon baking powder
¾ cup milk or nondairy milk, plus more for brushing
 (165g)
4 breakfast sausage links, such as Jones—chopped, cooked and cooled
½ cup shredded cheddar cheese or cheddar-style cheese, such as Daiya

The unbaked biscuits can be frozen in a single layer, then placed in a resealable plastic bag for up to 1 month. Just thaw before baking.

1. In a medium skillet, heat 1 tablespoon butter over medium-low heat. Add the onion and cook, stirring occasionally, until golden, about 12 minutes. Stir in the poppy seeds and a pinch of salt and let cool.
2. Meanwhile, preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, whisk together the flour blend, baking powder and 1 teaspoon salt. Cut in the remaining 6 tablespoons butter until coarse crumbs form. Add the cooled onion mixture, sausage and cheese; stir to coat with the flour mixture. Stir in the milk and combine with a wooden spoon or your hands.
3. Turn the dough onto a lightly floured piece of parchment paper. Lightly flour the top and using your fingertips or a rolling pin, press the dough out until about ¾-inch thick; cut into rounds or squares. Place the biscuits on the prepared baking sheet and bake until golden and puffed, 20 to 25 minutes. Serve warm or at room temperature.


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26 Comments: Gluten-Free Sausage-n-Cheddar Bialy Biscuits

Amanda Said:

These look like some serious savory goodness. :) They look perfect for a brunch or breakfast on the run.

Rachel @ The Crispy Cook Said:

Terrific post. I love how these biscuits are like a full breakfast in one item.

Lisa @ GF Canteen Said:

delicious, Silvana! love the idea of a Bialys in a biscuit.

charissa (zest bakery) Said:

I had to look elsewhere to see what the heck bialys are! Regardless these do look wonderful and I don’t think that I would even need to add anything since the flavors are baked right in! Sounds wonderful.

Jenn Said:

Sausage and cheddar sound like an awesome combination for biscuits, and they look like they turned out great!

gretchen Said:

delicious… what a perfect grab and go breakfast. thanks for sharing!

Erin Swing Said:

These look so delicious! I feel the same way about baking GF – no gluten to worry about having to relax.

EA-The Spicy RD Said:

These sound amazing! I hadn’t thought of bialy’s is a really long time! Your recipe brings back memories of a pre-gluten-free diet favorite of mine. Can’t wait to make these!

Caneel Said:

These look SO incredible, Silvana! I also appreciate not having to wait around for gluten – huge timesaver in recipes I’ve already figured out!

Karen Robertson Said:

A great way to get it all together for a breakfast that fits nicely in one hand while walking out the door.

Jonathan Said:

Perfect for all the multi-tasking energizer bunnies out there! These truly look beautiful, Silvana. Thank you for sharing. :)

Kathy Said:

Thank you for all your posting! I have these in the oven, and was wondering, about the extra milk for brushing, yet I didn’t see it in the directions. I would love to see a segment on Rachel Ray with gluten free. So many life changes for those on gf. Life changing stories. Would love to see it. Thanks again for all your efforts.
Kathy

Tessa Said:

I just made these biscuits and they are PHENOMENAL!!! I subbed bacon (because I didnt have any sausage on hand) and also used a bean flour combo for all purpose because my son is allergic to rice. These are SOOOOO good. Thank you for the recipe! 5 stars!

kathy Said:

Thank you again for all your efforts and posting recipes. I know substituting can make it hard to get the same results. I made these, and my boys liked the flavor , so that is a huge bonus. THey were not flaky, hard on the outside. I would love to hear from anyone who tired these with the earth balance, gf, df, soy free. It is sold in the red container. I have a child who can’t have any dairy or soy, gluten. Which makes baking a challenge. I wonder if I used shortening if it would have a different outcome. Love to read suggestions. Again, the tasted was wonderful. We froze some as well. Thank you again.
Kathy

Silvana Said:

Hi Kathy,

Thanks for writing. I’ve never used the soy-free Earth Balance, but I do know when I was playing around with Spectrum shortening and Crisco (which has soy) for my first cookbook, there was a noticeable difference in baked goods. I’m working on my second cookbook and will continue to play around with this issue some more.

Talk soon,
Silvana

Angie Halten Said:

Slice the biscuit, put a poached egg and some cheese in it, and voila! Breakfast is served! Can’t wait to try it.

Jo Thompson Said:

These are wonderful. I used her all purpose flour mix, but I took out ALL the goodies she added in and added about 1 tbs of sugar to the mix. These are perfect! My 3 mini critics gave me 2 thumbs up. Thank you so much!

Angie Said:

I was going to ask…to make these plain, do you do what Jo Thompson said – to add sugar and leave out goodies? I’d like to do plain biscuits for biscuits and gravy. Thank you!

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Silvana's Gluten-Free and Dairy-Free Kitchen

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