Rye Free Dairy Free Breakfast Biscuit Sandwich

Total time40 min

Prep time15 min

Cook time25 min

Rye Free Dairy Free Breakfast Biscuit Sandwich

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Ingredients

4 servings

For the biscuits

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp baking powder
1 tsp sugar
¾ tsp salt
7 tbsp dairy free butter
¾ cup dairy free milk
1 tbsp apple cider vinegar

For the filling

4 pork breakfast sausage patties (about 2 oz each)
4 large eggs
1 tbsp olive oil
salt and pepper, to taste

Instructions

1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Stir the dairy free milk and apple cider vinegar together in a small bowl and set aside for 5 minutes until slightly curdled.
2
Whisk the flour, baking powder, sugar, and salt together in a large mixing bowl. Add the cold cubed dairy free butter and work it into the flour using your fingertips or a fork until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

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