Gluten Free Biscuits and Gravy

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FOR THE BISCUITS: 1 3/4 cups 1:1 gluten-free flour 1/2 teaspoon baking soda 1/2 Tablespoon baking powder 1 Tablespoon sugar 1/2 teaspoon salt 1/2 cup cold butter cubed 3/4 cup buttermilk 2 Tablespoons melted butter

FOR THE SAUSAGE GRAVY: 2 teaspoons olive oil 1 lb pork breakfast sausage, removed from the casings if using links 6 Tablespoons 1:1 gluten-free flour 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon black pepper 1 teaspoon salt 3 cups whole milk

COMBINE THE DRY INGREDIENTS 1 Preheat the oven to 450ºF and line a baking sheet with parchment paper. In a mixing bowl, whisk the gluten-free flour, baking soda, baking powder, sugar and salt together. VIEW MORE

CUT IN THE BUTTER 2 Add the the cold butter and use a pastry cutter or a fork to mix the butter into the mixture until it resembles coarse sand. VIEW MORE

BRING THE DOUGH TOGETHER 3 Pour in the buttermilk, then use a wooden spoon or rubber spatula to gently bring everything together and form a loose dough. It will still be a bit crumbly. VIEW MORE

KNEAD AND ROLL 4 Transfer the dough to a floured surface and knead gently to bring the dough together. Do not over-knead . Flatten the dough into a rectangular shape, about 1/2 inch thick. VIEW MORE

CUT AND BAKE 5 Cut out circles with a cookie cutter. Transfer the circles to the prepared baking sheet. Bake for 10-15 minutes, or until golden. VIEW MORE

BROWN THE SAUSAGE 6 While the biscuits bake, add the oil to a skillet over high heat and add the sausage. Break the sausage up and cook until browned. VIEW MORE

ADD THE SEASONING 7 Reduce heat and add the flour, dried thyme, garlic powder, onion powder, black pepper and salt. Allow to cook for a few minutes. VIEW MORE

ADD THE MILK 8 Stir in the milk and cook until thickened. VIEW MORE

KEEP IT WARM 9 Keep the gravy warm until the biscuits are ready. VIEW MORE

GET THE BAKED BISCUITS 10 Take the biscuits out of the oven once they are golden brown. VIEW MORE

SERVE 10 Pour the gravy over the biscuits and enjoy! ENJOY!

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