Servings: 12 biscuits servings Prep: 15 min Cook: 20 min

These Gluten Free Chorizo, Egg and Cheese Biscuits are a perfect holiday breakfast and can even be frozen if you want to save some for Christmas morning. Every bite is like the best of all of your favorite breakfast recipes in one! Recipe courtesy of Lydia Nordhoff from Lydi Out Loud.

Ingredients

2 cups Gluten Free 1-to-1 Baking Flour
1 Tbsp Baking Powder
3/4 tsp Salt
Pepper to taste
1 lb Chorizo Sausage browned
4 Eggs large, scrambled
3/4 cup Milk whole milk or buttermilk
1/4 cup Butter melted
1 cup Sharp Cheddar Cheese shredded

Instructions

Preheat oven to 350ºF.
Mix together flour, baking powder, salt and pepper.
Add browned chorizo and coat in flour mixture thoroughly.
Add scrambled eggs, milk and butter. Stir just until moistened.
Mix in cheese.
Spray a large muffin tin with nonstick cooking spray. Place mixture in muffin pans. Or, if preferred, immediately drop by heaping tablespoons (15 biscuits) onto lightly greased or parchment paper/silicone baking sheet lined large cookie sheet.
Bake for 18-20 minutes, until tops are just lightly browned.
Allow to cool and remove from pan with offset spatula or spoon.