When Matt mentioned that he wanted to make sausage biscuits this weekend, my heart smiled. As I’ve gravitated more towards whole, natural foods, I stopped enjoying those corn syrup-laden, processed breakfast sausages that are available in the stores. (I know, I know, I could make my own, and I probably will some day, but corners have to be cut somewhere, sometimes!) But since I discovered Truth Hill Farm and their natural hot breakfast sausage, with no corn syrup, nitrites, or MSG, I’m in love with sausage once again. I was glad Matt chose this breakfast option!
We made the biscuit recipe I’ve posted previously, subbing Pamela’s Pancake and Baking Mix for the gluten-free flours and of course, omitting the chives. We also used some lovely raw, whole milk from Lucky Layla farms – I am so glad to have raw milk available to me! I wish it was more widely available (like most of the States, it is only legal to sell raw milk on the farm property), but I am fortunate that the farm is only a brief detour on my way home from the office. Over the years, I’ve become less and less of a milk drinker. It just didn’t taste all that good to me, and while I’m not lactose intolerant, it just never made me feel “good”. But this stuff? It’s like liquid gold – creamy, sweet, and satisfying – and it is nourishing. (If you’re interested in finding a source of raw milk near you, and also learning more about the benefits of raw milk, check out realmilk.com.)
Anyway, back to the sausage and biscuits. I did make one minor error – I did not reduce the baking powder to compensate for leavening already in the Pamela’s mix. Whoops. They expanded and spread a bit more than we wanted, so a sausage biscuit sandwich wasn’t attainable. No matter – they still tasted light and flaky, and we still enjoyed them just the same! (I do need to nail down something besides a drop biscuit for sandwich-type situations, though.)
Check out the recipe for the biscuits here. Serve with your favorite sausage, and wash it all down with a glass of milk.