I don’t know about you, but most mornings I feel like a spastic Snow White trying to feed Sleepy, Grumpy, and Hungry — all while the clock is tick-tick-ticking away. Now, throw in all of my kids’ different food allergies and weird food aversions and, just like that, I turn into the Wicked Witch. If only I could just give them all an apple in the morning and call it good. (Non-poisonous of course!)
My ideal breakfast would be something like honey Greek yogurt topped with a nutty granola, fresh fruit, and maybe a soft-boiled egg on the side. Unfortunately, serving that to my kids would result in an eczema rash, a tummy ache, a celiac flare-up, and at least one EpiPen shot. I know! It’s quite impressive how we managed to hit all of the major food groups in our vast array of dietary restrictions and allergies.
I’m learning to roll with it, though. It just means a lot of food prepping and planning on my part: planning for dinners both in and out of our home, planning for birthday parties, and planning for class parties. Even our breakfasts have to be loosely planned out so that I’m prepared. True, it can be frustrating to walk down the frozen food aisle, finding loads of nutritious and filling breakfast options that my children can’t have, but it can also be inspiring! And that’s exactly how this impossibly easy gluten-free biscuit recipe was born.
- 1 Box LiveGFree Cheddar Cheese Biscuit Mix
- 3/4 Cup 7UP
- 1/2 Cup Heavy Whipping Cream
- Preheat oven to 400 degrees Fahrenheit. Combine all ingredients in a mixing bowl and stir until fully incorporated. Roll the dough to desired thickness and cut eight biscuits. Place biscuits in a buttered baking dish, and bake 10-12 minutes until tops are golden brown.
- Melt two tablespoons of butter in the baking dish before adding the biscuits for extra buttery flavor. Brush the biscuit tops with heavy cream before baking for a golden sheen.
- To make sausage biscuits, cut gluten-free sausage into slices, cook thoroughly, and let them cool. Next, slice each of the biscuits open, stuff them with a slice of sausage, and then wrap each individual sandwich with a damp paper towel. Set them on a sheet of parchment paper, slide them into a freezer bag, and put it all in the freezer. When you’re ready to re-heat, get your sandwich out of the parchment paper and microwave for 40 seconds!
I know what you’re thinking: “7UP, heavy cream?” Well, you can’t be magical and healthy, so . . . yeah. The gluten-free biscuits are delicious enough alone or with a pat of butter. Freeze those bad boys, and you’ve got one more option to give your picky kids during the week.
Although only one of my children suffers from celiac disease (and has to adhere to a gluten-free diet), I’m happy to say that all three of my kids really enjoy these little breakfast biscuits. And I enjoy the fact that I can prepare a homemade, gluten-free breakfast in just 40 seconds on a school morning, leaving me more time to — oh, I dunno — pack their lunches. Happy. Happy. Joy. Joy.
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