Gluten Free Biscuits and Gravy

Home-made gluten free biscuits and gravy is a classic dish, and is the ultimate comfort food. This comes together rather quickly, and feeds a family of four. While for some this might be considered a hearty breakfast, you could honestly eat this for lunch or dinner, or even Brunch on the weekends.

There is something so magical about eating biscuits and gravy. Is there anything better than eating biscuits and gravy on a cold winter day? It brings fond memories of my childhood. Warm biscuits straight out of the oven with home-made creamy sausage gravy. This is comfort food on a plate.

WHAT IS GLUTEN FREE SAUSAGE GRAVY?

Biscuits and gravy is a popular dish, especially in the South. Basically, home-made biscuits are covered in a thick gravy that is made of breakfast sausage, flour and milk with some seasoning.

MAKE SURE THE SAUSAGE IS GLUTEN FREE

Make sure the breakfast sausage you buy is gluten free. Not all sausage brands are created equal. If you can find a good brand of original breakfast sausage, make sure the package says gluten free on it. Not all sausages are.

WHICH GLUTEN FREE FLOURS WORK WELL WITH THIS RECIPE?

My go to sauce for gravies are Cup 4 Cup GF Flour or King Arthur’s GF All Purpose Flour. I have found that these two function the most like regular wheat flour would.

Gluten free baking can definitely be a challenge sometimes. Biscuits are no exception to this. Gluten free biscuits are delicate, and really do need the right flour.

My personal recommendation is Cup 4 Cup Flour. I have found that this is without a doubt the best baking flour. This is the only flour I have used to make a successful galette and home-made pie crust. Just keep in mind that Cup 4 Cup Flour isn’t dairy free, so if you have an allergy to dairy, this flour wouldn’t work.

HOW TO MAKE THE BISCUITS

Preheat the oven to 400 degrees F and line a baking sheet with a silpat mat or parchment paper. Measure the all purpose flour and set aside. Add the chopped chives. Pour the heavy cream into the dry mixture, but leave about 3 tablespoons to add to the dough if needed.

The dough should be shaggy and stick together. You do not want the dough to be too wet. If you find that it is, add a little more flour. Stir only until just incorporated. Do not over-mix.

HOW TO ROLL, CUT AND BAKE GLUTEN FREE BISCUITS

Fold the dough over 3 times. You will use a tablespoon or two of additional flour to assemble the dough. Roll out on a counter until it’s about a half inch thick, and cut into biscuits. Make sure the biscuits are placed together and almost touching. Bake until golden about 16-18 minutes at 400 degrees F. Once out of the oven, melt the butter and brush the top of the biscuits with the melted butter.

MAKING THE GLUTEN FREE GRAVY

Turn the stove top to medium heat. Let the pan warm up before adding the original breakfast sausage. Add pork into the hot pan and break apart into small pieces while it browns.

After it has been fully cooked, now it’s time to add cream part of this dish. While you can sprinkle the flour over the ground sausage, I whisk it with the heavy cream and then added it to the pan. Season very very well with salt and pepper.

Make sure you stir frequently. You do not want to heavy cream to burn. Let the sauce thicken about 2-5 minutes. Once it has, turn the heat off.

CAN I MAKE THIS RECIPE IN ADVANCE?

You can definitely make parts of this dish ahead. For the gravy, I suggest making up to two days in advance and storing in an airtight container in the fridge. To serve, simply reheat over the stove. I think this reheats better on the stove top versus the microwave.

Biscuits do taste best when baked fresh. You can always make the biscuit dough up to 24 hours in advance, storing covered in the refrigerator. Be sure to bake them right before you’re ready to eat the finished product- Gluten Free Biscuits and Gravy.

HOW TO SERVE?

Cut the biscuits in half. Then spoon a huge helping of gravy all overtop.

TOOLS NEEDED-

• Baking Sheet
• Silpat Mat
• Non Stick Pan
• Cup4Cup Gluten Free Flour

INGREDIENTS NEEDED FOR GLUTEN FREE BISCUITS AND GRAVY

For the Biscuits

• Gluten Free All Purpose Baking Flour Mix- 2 1/4 Cups
• Heavy Cream- 1 Cup
• Large Eggs- 2
• Chopped Chives- 3 Tbsp
• All Purpose Baking Flour- 2 Tbsp
• Unsalted Melted Butter- 2 Tbsp

For The Sausage Gravy

• Premium Ground Sausage- 1 Pound
• Garlic Powder- 1/2 Tsp
• Onion Powder- 1/2 Tsp
• Cup 4 Cup GF Flour- 2 Tbsp
• Heavy Cream- 2 Cups
• Salt and Pepper

INSTRUCTIONS ON HOW TO MAKE GLUTEN FREE BISCUITS AND GRAVY

FOR THE BISCUITS

• Combine the gluten free all purpose flour into a medium sized mixing bowl.
• In a small separate bowl, mix the two large eggs with the heavy cream until combined.
• You want the biscuit dough to be shaggy and not overly wet. I do not recommend adding all the heavy cream/egg mixture all at once. I add about 1 3/4 cups worth and added to the dry ingredients. You know the dough is done when you can pinch it and it stays together.
• On a mat or counter top- take the dough and start folding it over about 3 times.
• Sprinkle about a tablespoon of flour onto a counter or pastry mat.
• Roll the dough out until it is about 1/2 inch to 3/4 inch thick, depending on your preference.
• Line a silat mat onto a baking sheet. Using a biscuit cutter, line up the biscuits on the baking sheet and make sure they are close together and lined up.
• Bake the biscuits at 400 degrees F for 16 to 18 minutes.
• Once done remove from oven and brush the biscuits with the melted butter.

FOR THE GRAVY

• Heat a non stick skillet or a cast iron pan to medium heat. Add the sausage and brown until there is no pink, about 5 minutes or so.
• In a small bowl, whisk 2 cups of heavy cream with the two tablespoons of all purpose baking flour. Make sure you see no lumps before adding to the sausage.
• Pour the milk mixture into the sausage and make sure you stir very well.
• Add the garlic powder, onion powder and salt and pepper and cook until the mixture thickens. I prefer a thicker gravy. If you want your gravy to be thinner, use 2 1/2 cups of heavy cream. Taste as you go, and adjust the seasoning if needed with more salt and pepper.
• Slice the biscuits in half and put a good old portion of gravy on top of that biscuit. You can also garnish with chopped chives which I think goes very well with the flavors.
  

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Silpat Mat

Baking Sheet

Non Stick Pan

Cup4Cup Gluten Free Flour

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