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.