Keto Sausage Biscuits

This recipe makes 12 Keto Sausage and Biscuits. Each low carb breakfast sandwich comes to 3.9 net carbs.

The page we’re copying today has some serious frustrations, compounded by the fact that nothing being stated is explicitly false. We’ll address this set of issues, but first…

Keto Sausage and Biscuits

Ingredients Needed for Keto Sausage and Biscuits

• Ingredients

  For the Keto Almond Flour Biscuits

  • 3 ounces cream cheese, SOFTENED

  • 1 cup shredded cheddar cheese

  • 2 eggs

  • 2 cups almond flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 cup heavy cream (scrape the measuring cup out since it is thick, make sure you get ALL of the liquid)

  • 1 tablespoon melted butter

  Sausage Patties

  • 1 1/2 pounds breakfast sausage, formed into 12 patties

How to Make Almond Flour Biscuits with Sausage

1. Preheat the oven to 350 degrees.

2. In a mixing bowl combine the softened cream cheese, cheddar cheese and eggs. Stir until cream cheese is smooth with no clumps.

3. Add almond flour, baking powder, salt, heavy cream and melted butter.

4. Stir until combined. Do not overmix or biscuits will be tough.

5. Chill the dough for 10-15 minutes.

6. Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Pat the biscuits to about 1/2 inch thick and use a biscuit cutter, or the top of a mason jar, to cut out your biscuits.

7. Place the biscuits onto a greased or silicone lined baking sheet.

8. Bake 15-18 minutes until golden.

9. Cook the sausage patties in a skillet over medium heat, until cooked through.

10. To assemble slice the warm biscuits in half and add the cooked sausage patty.

Any flour works for this recipe, and the nutritional value will be almost identical. Maybe Keto is supposed to be gluten-free? I don’t honestly know anything about Keto, but here’s a link to Keto books you can buy.

Nothing special is going on with these biscuits, besides using a non-wheat flour. If you’re bored or stoned you could make like six sets of biscuits with different flours and compare them.

To streamline the process, I’m pretty sure Pilsbury makes biscuits in a tube and you just like, poop them out onto a sprayed tray. Or some margarine if you don’t have spray. I’d specifically recommend against using butter for the purpose of a medium between the tray and biscuit, but you do you.

Here’s the real issue - there is practically no attention given to the sausage. Seems kind of backwards. Let’s get all worked up over the biscuits, but just “meh whatever, who cares about the sausage, meat is meat”. Maybe so, but that meat is also like 80% of the cost of the thing.

Alright, so odds are you just bought some pre-made patties and slapped those bad boys onto the least dirty piece of metal you have to set on top of a heat source. But what if you’re stoned and unemployed? You’ll probably want to make your own ground meat patties. Here’s the first recipe I found.

• 1 ¼ teaspoons salt

• 1 ½ teaspoons fennel seeds

• ¾ teaspoon ground black pepper

• ½ teaspoon garlic granules

• ½ teaspoon Italian seasoning

• ¼ teaspoon dried minced onion

• 1 pinch crushed red pepper flakes (Optional)

• 1 pound ground pork

• olive oil

• 1 ¾ teaspoons dried parsley

So let’s talk about this recipe. This is a great time to use that $150 food processor you have and never use. Or a blender….just make sure you clean it really well before someone makes their next smoothie. Otherwise you’re going to be working the meat by hand. Not a big deal, really, since you probably bought ground meat.

You can grind your own meat down, which if you have a lot of meat scraps can be an excellent way to make kickass sausage,. My personal recommendation would be a mix of lamb and venison, if you have the means.

Next, the seasonings. I don’t measure anything. I just use the ratios of as a guideline. I like to keep my salt/pepper/garlic ratios constant (so if I double the salt I’ll double the pepper and garlic), but the Italian seasoning is kinda meh so I wouldn’t even bother scaling it. That’s just me, though.

On Italian seasoning, that’s kind of ambiguous. The one labelled “Italian Seasoning” is just whatever. Italian dressing seasoning packets, however, are A-1. What I was thinking, though, was just like basil, oregano, marjoram, sage. None of that rosemary or bay leaf nonsense.

Those herbs are actually pretty good, too. Cajun and rosemary with a touch of coriander works nicely, as well.

Honestly, the seasoning is only ever going to be like, 3 unique ingredients. I personally put salt, pepper, garlic, and onion in just about everything. Parsley I don’t bother with unless it’s fresh. Dried it has practically no flavor, and my 3 year old Great Value parsley has virtually no color left.

The olive oil doesn’t have an amount because you don’t need much. Eggs and/or bread crumbs can also go into the mixture.

The oil helps distribute the flavor through the meat (supposedly) while cooking.

Eggs would act like a binder, supposedly. It might be helpful if you’re a wimp and can’t handle forming firm patties by hand.

Bread crumbs on their own would be filler, unless combined with egg. That will produce appreciable visual results, but still mostly taste the same.

You could just skip the biscuits, mix in a bunch of eggs and seasoned bread crumbs with ground pork Then fold in the almond flour biscuit batter and make a loaf of sausage.