Call me southern, but I do love a good sausage biscuit. What’s just as good as a sausage biscuit is this recipe for sausage, cheddar, and chive biscuit bread. Each bite is packed with cheesy, chivy, sausage-y (I’m inventing words here) biscuit-rich perfection. I used America’s Cookbook recipe for Powder Biscuits, but I used buttermilk instead of sweet milk and self rising flour instead of flour+baking soda.
These muffins are loaded with peanut butter, coconut oil, fresh ginger, pureed carrots, and a hint of brown sugar. Glazed with a ginger icing and topped with chopped peanuts, they’re perfect any time of day.