These are so easy to make and so filling and savory. Consider adding a little chopped jalapeno for some extra zing.
1 cup Wheat-Free Market All-Purpose Baking Mix
¼ teaspoon salt
¼ cup sour cream
4 tablespoons butter, softened
2 large eggs
½ pound bulk breakfast sausage, cooked, drained and cooled
1 cup shredded sharp cheddar cheese
Preheat oven to 350 degrees F.
In a medium bowl combine baking mix, salt, cream, butter, eggs, sausage and cheese. Mix until blended well.
Using a ¼ cup measurement, scoop out biscuits onto cookie sheet.
Bake for 18-20 minutes or until tops of biscuits start to brown and the bottoms are golden. Transfer to cooling rack.