I had a hard time deciding how to name this post because I set out to make one thing and ended up with something completely different. Here’s the story…
I was inspired by this pin that was on Panda With Cookie‘s old blog.
It led me over to the I-40 kitchen for a recipe for Sausage Balls. I remember going to oh-so-many church events growing up that had the non-vegan version of these on the table. Ten year old me thought she could live on these. Thankfully, no one let me try.
So, I set out to re-create this treat from my childhood. I didn’t get them. But, I ended up with something that I think I liked even better.
First of all I had to overcome the bisquick problem. There is a gluten-free bisquick, but there’s something in it I can’t eat (I think it’s a soy product, but I don’t remember). So, I searched the web for a gluten free substitute. I found this one. Just a heads up that it actually makes a little more than 3 cups. (For the potato starch/corn starch, I actually used a combo of those two)
Then there were the sausage and Worcestershire ingredients. I don’t know of any vegan versions of these items that are both gluten and soy free. So I set off to find alternatives.
For the sausage, I used the beefy variety of Beyond Meat Crumbles. As I browned it, I mixed in 1/2 tsp sage, 1/2 tsp ground fennel, and a pinch of cayenne to give it a more sausage-y taste.
For the Worcestershire, I once again relied on my handy Google skills and found this site of substitutions which said to use “2 teaspoons soy sauce, 1/4 teaspoon lemon juice,1/4 teaspoon sugar and a dash of hot sauce for every tablespoon Worcestershire the recipe calls for.” I used my usual substitute for soy sauce — Coconut Aminos.
So, I had all my ingredients, and I began to mix up my sausage balls. It was SOOO dry. John at the I-40 kitchen warned they’d be a little crumbly but would come together soon. I mixed for a couple minutes and still just a dry crumbly mess. Where did I go “wrong”? Well, it could be that I browned the crumbles first which could have made them a little drier. It could have been that gluten free flours are just often a little drier than all purpose flour.
Whatever happened, I knew the only way to come out with anything was to add liquid. Out came the trusty almond milk. I ended up using 3/4 cup before I got anything that would stick together.
What I didn’t think of is Bisquick+milk=biscuits. I proceeded to brush a little olive oil on top to help with browning (it didn’t help that much) and pop those bad boys in the oven. I did not end up with the greasy little sausage balls of my childhood. What I did end up with was something remarkable: tiny little round scones. Yes, the were sausagey and cheesy and biscuity. Scones, I tell you, savory scones. Next time, I may change them into a flatter shape so they look like a scone instead of being a poser sausage ball, but I won’t change anything else. They were delicious!
Sometimes accidental food is the best food. Ok, not usually. But this time, it was completely true. Below is the final recipe so that you don’t have to go through the notes above if you want to try them.
Gluten-Free Vegan Sausage – Cheese Mini Scones
In a big bowl, combine:
2 c Daiya cheddar shreds
3 Tbsp olive oil, divided
1 – 11 oz package Beyond Meat Beefy Crumbles, browned with 1/2 tsp sage, 1/2 tsp ground fennel, and a pinch of cayenne (or cayenne to taste if you want more kick)
3 c gluten free bisquick substitute (despite the note on the recipe – it makes more than 3 cups)
1 t sage
1 t vegan Worcestershire (my sub = 1 tsp of this mixture — 2 teaspoons coconut aminos, 1/4 teaspoon lemon juice,1/4 teaspoon sugar and a dash of hot sauce)
1 t onion powder
a few drops liquid smoke
black pepper to taste
3/4 cup unsweetened original almond milk
Line baking sheet with parchment paper and preheat oven to 350F. Mix all ingredients except the almond milk and 1 Tbsp olive oil until well combined. Add almond milk and mix to make a nice dough. Roll into balls (I haven’t tested flattening them into little biscuits yet, but I think that would work too to make them look more like scones) .Brush tops with remaining olive oil. Bake 25-30 minutes. They won’t brown much, but there’s a tiny bit of browning on the bottom and the biscuit dough will be thoroughly cooked.