Gluten-Free Biscuits and Gravy
Gluten-free biscuits and gravy are an outstanding gluten-free version of the breakfast classic, and are just as indulgent and delicious as the original. Tender, fluffy biscuits smothered in a rich sausage gravy, these biscuits are a delectable treat. Serve them with eggs, hashbrowns and leafy green salads, or set a few biscuits aside and smear them with a dollop of jam or fresh honey butter.
Ingredients
For the biscuits:
- 3 cups gluten-free flour blend
- 1 ½ tbsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- 1 cup butter cut into ½ inch cubes frozen or extremely cold
- 1 ¼ cup buttermilk very cold
- 1 large egg very cold
For the gravy:
- 1 lb breakfast sausage crumbled
- 3 tbsp butter
- 3 tbsp gluten-free flour
- 3 cups whole milk
- salt to taste
- black pepper to taste
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large bowl combine the gluten-free flour mix, baking powder, baking soda and salt and whisk to combine.
- Add the butter to the flour mixture and using your hands or a pastry cutter, smash the butter into the flour until chickpea sized balls start to form.
- Mix together the buttermilk and egg until homogenous, then stream into the flour and butter mixture.
- Use a spatula to mix together until a dough starts to form, then place the bowl of dough in the fridge for 20-30 minutes to chill the butter and let the dough rest.
- Turn the dough out onto a lightly floured work surface and shape the dough into a 1 inch thick square.
- Cut the dough into 4 equal pieces and stack them on top of one another, then gently compress the layers and shape the dough into a 1-1½ inch thick square.
- Cut the dough into a 3x3 grid, then transfer the biscuit squares to the prepared baking sheet and place in the freezer for 15 minutes to firm up the butter.
- Heat the oven to 400F.
- Brush the biscuit tops with buttermilk and bake for 20-25 minutes or until golden brown and transfer to a wire rack to cool for 10 minutes.
- While the biscuits are baking, make the gravy.
- In a frying pan set over medium-high heat, brown the sausage until cooked through and slightly crispy.
- Reduce the heat to medium and add butter to the pan.
- Once the butter has melted, sprinkle the gluten-free flour mix over everything in the pan and stir to combine.
- Cook for 1-2 minutes until the butter and flour form a blonde pan roux.
- Whisking constantly, add the milk to the pan in ¼ cup splashes, making sure the milk is smooth before adding in the next splash.
- Repeat until all the milk is used, then season to taste with salt and pepper.
- Reduce the heat to medium-low and let the gravy simmer for 10-15 minutes until thickened to your preferred consistency.
- Spoon over the biscuits and serve while warm.
Nutrition
Calories: 500kcalCarbohydrates: 51gProtein: 11gFat: 29g
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