Biscuits and Gravy

There are few things more comforting to southerners than biscuits and sausage gravy. I have to confess, I don’t blame them. I can’t help but admit that I really love a good chedder and chive or cheddar and herb or just herb biscuit. Since living in NC for 7 years I learned how to make good sausage gravy, but since going gluten free I have not attempted biscuits. I don’t generally like to bake and especially when it comes to things involving dough, I am not a fan. Well, it’s been really cold and for some reason I had a craving for some biscuits and gravy. My journey to gluten free biscuits has been a frustrating one. It’s not often that something completely beats me when it comes to cooking and the first attempt at biscuits did. I was so mad about it I didn’t try again for two weeks. They were hockey pucks, hard, chewy, awful! The second attempt was not quite as maddening, but still didn’t quite turn out to be the light, flaky biscuits I was hoping for. This got hubby and I both searching for another recipe and hubby found one and it worked great! Pair with some sausage gravy and as hubby said, “it’s slap yo momma good”. When a southern boy says that, it can’t get much better. When he says it’s almost as good as Bojangles, you know you’ve won! 😉

I have learned from experience that sausage gravy is a staple in the south and let me tell you, I fell in love with it. It’s creamy, warm, comforting, great flavor & crazy good on top of biscuits, fried chicken, fries dipped in it. Oh, who am I kidding, I haven’t found anything it wasn’t good on.

Gluten Free Biscuits
I found the biscuit recipe at Your Home Based Mom‘s blog. She is right on with this one!


3 1/2 C gluten free flour mix*
1/4 C sugar
4 tsp baking powder
1 tsp salt
1 C cold butter, cut into pieces
4 eggs
2/3 C cold buttermilk or almond milk

Mix together gluten free flour mix, sugar, baking powder and salt.
Add in butter and mix together until crumbly and pea sized.
Add in eggs and milk.  Mix until a cohesive dough forms(will be slightly sticky)
Cover counter with additional gluten free flour to make rolling easier.
Roll out dough to 1/2 inch thick.
Fold dough into thirds lengthwise.
Fold dough into thirds crosswise.
Roll out to 1/2 inch thick and repeat process two additional times.
Cut out biscuits and placed on a greased cookie sheet.
Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
Bake in 400 degree oven for 15-20 minutes or until golden brown.
Brush with melted butter after baked for extra goodness if desired.

* Notes: 1)  You can find her recipe for gluten free flour mix here. (I found the gluten free flour mix to be key to this recipe) 2) I added a few tablespoons of Finnes Herbs for an herb biscuit. Delicious!

Sausage Gravy
1/2 lb Breakfast sausage (we love Jimmy Dean Original)
2 tbsp. butter
1-2 tablespoons gf flour
1/4 cup chicken stock
1 cup milk (you can use non-dairy milks as well, coconut milk, almond milk, etc. for a dairy free version)
1/4 cup half & half or whipping cream (optional – gives extra creamy texture, not necessary. If you don’t have it, just add more milk)
Salt & Freshly ground pepper
Brown the breakfast sausage
Once browned and crumbly, scoop out onto paper towel to “de-grease” (By scooping it out, you will leave a bit of the grease from browning the sausage in the bottom of the pan. This will give you good flavor for your gravy.)
Turn heat to medium.
Add 2 tablespoons of butter to the pan, let melt completely.
Once melted, scoop 1 spoonful of gf flour into the pan and whisk around. If it’s still soupy, add more flour. You want it to look pasty and almost “crumbly” in the pan.
Whisk in chicken stock and keep whisking for a minute.
Add milk and cream (if on hand).
Whisk for a few minutes and let it get warm. Add in sausage back in and salt and pepper to taste (your sausage will add some level of salt so be aware when salting).
Continue whisking, the lumps should dissolve, it will take about 5-7 minutes to thicken up. Once it’s thick and bubbly, serve over biscuits.
Copyright © AromasFromMyKitchen

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