Vegetarian Dairy Free Breakfast Biscuit Sandwich

Total time40 min

Prep time15 min

Cook time25 min

Vegetarian Dairy Free Breakfast Biscuit Sandwich

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Ingredients

4 servings

For the biscuits

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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)
Chef's tip
Use the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. If the package says precooked, add it later in cooking and just heat it through.
Chef's tip
Choose premade vegetarian patties or a raw ground-style vegetarian sausage you can shape into patties - precooked links and crumbles won't work here.
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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