Since our family has went gluten free one thing I have really missed is biscuits and gravy. It was a staple in our home growing up. A yummy, delicious childhood memory. Last week while making homemade cream of mushroom I had an epiphany. This could work with sausage in the same way! I tried it and an oh my yum! It worked beautifully. The following is my recipe modified from the Heaven Housewife’s recipe, which is linked above and Mom’s biscuit recipe made GF.
Mom’s Drop Biscuits
2 cup of flour (we use GF version)
1 stick of butter, softened but not melted
2 tsp baking powder (GF)
1 tsp salt
1/2 to 3/4 cup milk
Preheat oven to 400. Mix together flour, baking powder, and salt. Cut in butter with a fork. Add milk and mix. If mixture seems dry you can use the other 1/4 cup of milk. Grease a pan (I use Pirex). Drop biscuits onto pan and MAKE THEM TOUCH each other. Bake for 15-20 minutes or until golden brown at 400.
Gluten Free Sausage Gravy
Pack of your favorite breakfast sausage (you can use less we just like it meaty)
1/4 GF corn starch
4 cups milk
salt and pepper to taste
Brown your sausage in a nice big skillet. I like to use my biggest iron skillet. While it’s browning shake cornstarch in a jar with 1 1/2 cups of milk. Use a whisk to mix the milk mixture into the browned sausage with grease., stirring constantly at medium heat. Slowly add remaining milk, salt and pepper. Stir with a whisk until smooth and thick. Pour over one of your amazing biscuits and eat your heart out!