Inside Out Sausage "Biscuits"

 “Crisp” on the outside and “fluffy” on the inside.

I know it’s rude to talk with your mouth full, and greasy fingers aren’t so great for my keyboard, but I just had to share this delicious recipe with you for inside out sausage biscuits!

It only takes about 10 minutes to whip up and toss in the oven. The “dough” keeps well in the refrigerator if you want to cook a few fresh at a time, but the biscuits keep well too so I tend to cook plenty so I have something to “grab and go” on hand.  And they heat/crisp up nicely in a toaster oven.
You can try different variations or use different cheeses. I’ve tried Cheddar or Colby Jack shredded cheeses (mixed half/half with the Parmesan) in the recipe for example, which was delicious too!

This is considered a “half batch” so you can easily halve it again for a smaller batch, or double it for a larger batch.

As is, this recipe makes 8 biscuits, each about 1.3 net carbs

Ingredients: 

1/2 cup Almond Meal/Flour
2 Large Eggs
1 Tbsp Butter, Melted
8oz raw good quality sausage (half a tube)
6oz bag finely shredded Parmesan cheese

Instructions:

This recipe makes about 10 inside out sausage biscuits.

Note: Now is a good time to preheat your oven to 350 degrees and place parchment paper on a baking sheet. Your hands will be too icky in a second. 

Melt the butter in the microwave

Stir the two eggs together

Combine all of the ingredients in a large bowl.

Mix all the ingredients together with my hands, similar to the way you would make a meatloaf: by kneading all the ingredients through your fingers until the ingredients are evenly mixed. Yes it’s cold and squishy!  Your fingers are your best kitchen utensil.

Patty out the dough into palm sized “biscuits” and place them on a parchment paper lined baking sheet. 

Bake at 350 degrees until done, with a nice browned crisp texture on the outside. They may take 15-20 minutes to cook, or a little longer depending on your oven and how thick you make them.  One thick batch went 45 minutes.

Just keep an eye on them, flip them halfway through to brown on both sides, and take them out when they are browned to your liking.

Cook's Notes:

• Remove from baking sheet when done and place on paper towels to soak up any excess grease.  
• Delicious warm, cold or at room temperature! 
• Works well substituting 1 cup of precooked sausage crumbles.
• Kick them up with a little crushed red pepper.
• Tasty with Italian sausage for that fennel bite.
• Toss in some cheddar cheese and form into balls for a favorite snack bite, sausage balls!