Everything turned out tasting exactly like I hoped for…not always the case when cooking gluten free. We use butter in this recipe at home but it can be made with a butter substitute or margarine, just make sure it's cold and a fairly solid. The biscuits go great with butter and jam, sorghum, or sausage gravy. Blend in the rest of the water. I used namaste flour blend for both. Made a beautiful perfect 8 biscuits. (Well, not too often, lest we end up on My 600lb Life, but, you know…frequent enough! Thanks again for the recipe. Instructions Step 1: Brown the meat. Gluten Free Biscuits and Gravy Fluffy biscuits smothered in an easy-to-make creamy sausage gravy. Wos. https://www.godairyfree.org/recipes/cream-biscuits-and-gravy I have also included a dairy-free option to this gluten-free biscuit recipe. Good news, folks! Dump the dough onto a floured mat (I use more of the Enjoy Life All Purpose Flour). Thank you! Use a 2- to 2½-inch biscuit cutter dipped in the flour to cut circles and place them in a greased baking dish, touching one another. Place the biscuits in the freezer while you preheat your oven to 425ºF (about 20 to 30 minutes).*. We used 2% milk, but you could easily make this gravy more rich and creamy by using whole milk or substituting 1/4-1/2 cup evaporated milk or cream for an equal amount of the milk. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal. Pure comfort food! I am Gluten free, dairy free and go into food depression at times! You want there to be fairly equal amounts of fat:flour to create a roux. Step 2: Make a roux. Cook, whisking constantly, until mixture … Others we have used include Better Batter, Cup4Cup, and Grandpa’s Kitchen. Add the gluten-free all purpose flour to the vegan butter, and whisk. I also like a savory sausage biscuit or a bacon, egg and cheese biscuit. Richelle says. -Celeste. Gluten Free Biscuits and Gravy Recipe. Our go-to for all sauces and gravies is gfJules, it functions just as regular wheat flour would to lend a creamy texture without any grittiness – and there’s no funky aftertaste. If you’re new to gluten free cooking and baking, this recipe is for you! We love this gravy served over biscuits or fried eggs. I guess the hardest part is coming up with gluten-free biscuits. Its incredibly simple and uses ingredients that you likely have on hand, or will be easy to find. Add the stock. Cut butter into small cubes and add to flour mixture. Gently bring it together and pat it until about ¾- to 1-inch high. Otto's Cassava Flour is what makes this gravy … Be sure all your ingredients are gluten free, especially the sausage (we used Jimmy Dean). I have an allergy to mammal meat in addition to celiac. Blend the soft-cooked cauliflower with half of the water and the nutritional yeast, until smooth. Didn’t realize I only had coconut milk in the house after buying just enough cream for the biscuits. You’re looking for it to get slightly brown in color. Worked like a dream. That’s super awesome living in the south). Add flour, xanthan gum, salt, and pepper and toss to coat. Use pastry cutter to incorporate butter into flour mixture until the mixture looks like coarse crumbs. Country Gravy Mix: Finally! I haven’t tried it with turkey sausage but I would add some oil or butter as you said. So good! The biscuits were fluffy and tender, and the gravy was rich and delicious, despite my substitutions. Freezer: Both the gravy and biscuits can be stored in the freezer for up to 2 – 3 months using freezer safe containers. Any thoughts or tips? -Celeste. Warm biscuits; Serve this rich and creamy gravy over warm fluffy biscuits. Since having to make the switch to gluten free baking I have had trouble matching the texture if the old biscuits. Elsie, thanks I will try this tomorrow! Making the gravy dairy free was the more noticeable change as far as flavor goes. Countertop: The biscuits can be kept covered on the counter for up to 2 days. It’s been so so long since I’ve had sausage gravy. * Bring the scraps together and cut again, an repeat the cutting process. To Make the Biscuits. Reduce the heat to medium-low. Thank you for the recipe! We love them for Sunday brunch, or when company is coming. Continue crumbling sausage and cooking over medium heat until meat is completely cooked. A while back we also created a recipe for Copycat Cheddar Bay Biscuits for Blendtec, which is another favorite at our house. I just used oat milk as a substitute and it worked great! Preheat oven to 425°F. Refrigerator: Both the gravy and biscuits can be safely stored in the refrigerator for up to 5 – 6 days, in covered containers. Especially if you use buttermilk and make gluten free buttermilk biscuits. Just wow. 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