Gluten Free and Dairy Free Biscuits and Gravy Recipe
Gluten Free and Dairy Free Biscuits and Gravy
I love biscuits and gravy. A staple where I grew up.
I was just playing around in the kitchen the other night and had a craving for biscuits and gravy so I decided to try to make some for dinner. The kind I remember from my child hood.
Looking through the pantry and the refrigerator, I could see I had to get creative with the substitutions. The recipe that resulted was absolutely delicious. This is going to be my "go to" biscuit recipe from now on.
The picture above is how we had them the first time, as an open face sausage and egg muffin using Jones Dairy Farm sausage and Egg Beaters. Yummy!
- 1 cup sweet white sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup certified gluten free oat flour
- 1/4 cup millet flour
- 1/4 cup cornstarch or arrowroot
- 1 teaspoon xanthan gum
- 1 and 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup Crisco butter flavored baking stick
- 1 can Thai Kitchen Coconut Milk (14 ounces)
- Pan drippings from gluten free sausage of your choice
- 2 gluten free sausage patties crumbled (I used Jones Dairy Farm)
- 2 tablespoons of gluten free all purpose flour mix (I used Bob's Red Mill)
- 1 cup of your favorite milk substitute (I used unsweetened Almond Breeze)
- 1 tablespoon raw honey
- 1 teaspoon salt (more if desired)
- 1 teaspoon pepper (more if desired)
- 1 teaspoon cornstarch or arrowroot
Whisk the flours, starches, xanthan gum, salt, and sugar together in your stand mixer bowl.
Cut the Crisco butter flavored baking stick into the flour mixture using a pastry knife or as you see in the picture I used a stiff metal whisk. Leave it in small chunks.
Using your stand mixer, mix in the can of coconut milk, it should be about 1/3 solids to 2/3 liquid when you open the can. When mixed, spray your muffin pan with your favorite gluten-free nonstick spray (I used Pam) and fill each muffin cup about 2/3 full, I used a 1/4 cup measuring cup to make it easier.
Bake at 425 degrees for 20-30 minutes keeping a close eye on them and testing the centers with a toothpick to see when done. When toothpick comes out clean they are done. Being careful not to get burned, turn the pan upside down over a wire rack. The biscuits should easily fall out of the pan. Cool briefly on the wire rack while you prepare the gravy.
Fry the sausage and remove all but two from the pan. Add a teaspoon or so of water to the pan and scrape around with the spatula to loosen all that flavor (any burnt crusty sausage remains). Use your spatula to chop up the two sausage patties to a fine crumble. Sprinkle in one tablespoon of the flour mixture and the honey. Whisk whats in the pan furiously to incorporate, it will begin thickening immediately. Add the milk substitute and stir. Add the remaining flour mix and cornstarch or arrowroot, salt, and pepper. Continue mixing rapidly until it comes to a boil. Once boiled and thickened remove from heat and serve ASAP.