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Warm, soft, flaky biscuits fresh from the oven!

 Egg & Cheese Breakfast Biscuits

 Yummy scrambled eggs with melted cheddar cheese on a warm garlic and cheese biscuit!!

~ Gluten & Dairy Free ~

4 Servings

Biscuit Ingredients:

1/2 cup white rice flour

1/2 cup Kinnikinnick pancake and waffle mix

1/2 cup canned full fat coconut milk

1/4 tsp Himalayan salt

1 tsp baking powder

1 tbsp veganaise

1/4 tsp garlic powder 

1/4 cup dairy-free cheese, grated 

Egg Filling:

5 eggs

1/8 cup unsweetened coconut milk

1/4 cup vegan cheddar cheese, shredded

1 tsp vegan butter

3 fresh chives cut into pieces (optional)

1 avocado, sliced (optional)

1) Preheat oven to 400 degrees.

2) Mix all ingredients in a bowl. Mix well and work into a dough ball. 

3) Line a baking sheet with parchment paper.

4) Divide dough into 4 equal parts. Use your hands to form dough into balls.

Place 4 dough balls on the baking sheet (don't press down on the ball).

5) Bake at 400 degrees for 12 minutes or until golden.

6) To make egg filling, scrambled eggs, milk, and cheese. Put a teaspoon of vegan butter in a frying pan. Add egg mixture and continue to stir until cooked.

7) Cut biscuits in half, add cooked scrambled eggs. Top with sliced avocado and chives.

Serve warm.

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These Garlic & Cheddar Biscuits are so easy to make! No kneading! They cut nicely in half without crumbling.
These biscuits are excellent on their own or with dairy-free butter. 
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