![[Pasted image 20250129061057.png]] ## Nutrition Breakdown (Per Biscuit) - **Carbs:** ~1.11g - **Protein:** ~3.98g - **Fat:** ~2.65g - **Calories:** ~55.48 kcal ## Ingredients ### **For the Turkey Sausage** - 1 lb (454 g) ground turkey (93/7) - 1 tsp (6 g) salt - 1 tsp (3 g) pepper - 1 tsp (3 g) paprika - 1 tsp (3 g) cayenne pepper - 1 tsp (3 g) onion powder - 1 tsp (3 g) garlic powder - 1 tsp (1 g) oregano - 1 tsp (2 g) rubbed sage - 1 tbsp (15 g) oil ### **For the Biscuit Dough** - 2⅔ cup (320 g) **almond flour** (instead of oat flour) - 3 tbsp (4 g) dried parsley - 1½ tbsp (18 g) garlic powder - 2 tsp (8 g) baking soda - 1½ tsp (9 g) salt - **5 eggs** (1 extra for binding) - 2 cups (226 g) shredded cheese - **1 tsp xanthan gum** (to improve structure) - 2⅔ cups (600 g) **plain full-fat Greek yogurt** (instead of nonfat) - **50g Isopure unflavored whey protein** (for extra protein) ### **For the Peppers and Onion** - 1 medium (150 g) red bell pepper - 1 medium (150 g) green bell pepper - ½ medium (100 g) sweet onion - 1 tbsp oil --- ## Instructions ### **For the Turkey Sausage** 1. In a large bowl, add the turkey and all of the seasonings. Mix thoroughly to incorporate. 2. In a large skillet over medium-high heat, add 1 tbsp of oil and cook the turkey. 3. Brown on both sides and cook until no pink remains. 4. Break up the sausage into small pieces and remove from the pan. Set aside. ### **For the Peppers and Onions** 1. While the sausage is cooking, wash and dice the peppers and onions. 2. Once the sausage is done, remove it from the pan and add 1 tbsp oil. 3. Toss in the peppers and onions and season lightly with salt. 4. Cook until they release most of their water and start to soften and brown. 5. Add in the turkey sausage, turn off the heat, and mix everything together. 6. Ensure the sausage is chopped into small pieces to avoid large chunks in the biscuits. 7. Allow to cool slightly before adding to the biscuit dough. ### **For the Biscuits** 8. In a large bowl, mix together all of the dry ingredients: - Almond flour, parsley, garlic powder, baking soda, salt, xanthan gum, and whey protein. 9. In a separate bowl, mix together the wet ingredients: - Eggs, shredded cheese, and Greek yogurt. 10. Combine the wet and dry ingredients. Mix until most of the flour is incorporated. 11. Add in the sausage and pepper mixture, then mix until fully combined. ### **Forming the Biscuits** 12. Preheat the oven to **375℉ (190℃)**. 13. Lightly grease 4 sheet pans or line them with parchment paper. 14. Use a **1 oz (30g) cookie scoop** to form uniform biscuits. 15. Place the biscuits onto the sheet pans, leaving about 2 inches between them. 16. Bake for **15-17 minutes**, or until the tops turn golden brown. 17. While the first batch is baking, continue scooping out the remaining dough. 18. Bake in batches and allow the biscuits to cool completely. --- ## Storage Instructions 19. Once cooled, consolidate all biscuits onto one tray. 20. Freeze **uncovered** until solid to prevent them from getting smushed. 21. Transfer to vacuum-sealed bags or airtight containers. 22. Store in the freezer for **several months**. --- ## Reheating Instructions - **Microwave:** 60-90 seconds from frozen for a softer texture. - **Air Fryer:** 7-10 minutes at **400℉** for a crispier biscuit. - **Oven:** Reheat at **350℉** until warmed through.