Gluten Free Biscuits and Gravy!

The other site I was contributing to is having to shut down – which is sad, but I’m transferring my recipes over here so people can still access them and share!! So here is the first one!

I love biscuits and gravy. Very much. And so do my kids! One day I decided – hey my gravy recipe is simple enough to make gluten free, let’s do some biscuits! They came out pretty darn moist and the flavor rather resembles the biscuits of a certain fried chicken fast food chain that rhymes with “Hey Heff We!!!” So here it is! 

Gluten Free Biscuits and Gravy!
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • For the Biscuits:
  • 2 cups brown rice flour
  • ⅔ cup potato starch
  • ⅓ cup tapioca starch
  • 4 tsp. baking powder
  • 1 tsp. salt
  • ¾ tsp. cream of tarter
  • ¾ cup butter, softened
  • 1 cup milk
  • For the Gravy:
  • 1 or 2 12oz cans of evaporated milk
  • 1 12-16oz tube of sausage
  • 1-2 Tbsp. tapioca starch
Instructions
  1. -Starting with the biscuits, preheat your over to 450*F.
  2. -In a medium bowl, combine the flours/starches, baking powder, salt and cream of tarter whisking to combine.
  3. -Cut in the butter until mixture resembles crumbs about the size of peas. Make a well in the center.
  4. - Add milk all at once and mix with a fork until just moistened. Using your hands (trust me, it's easiest) hand mix and lightly knead the dough inside the bowl until combined. It will be a bit crumbly.
  5. - Hand form into balls then press flat onto stone or parchment lined baking sheet.
  6. - Bake in preheated over for 9-12 minutes or until just starting to brown.
  7. For the Gravy:
  8. - Brown the sausage in a large pan breaking it up as you go.
  9. - At this point, you need to decide how much gravy you want. For one can of milk, use 1 Tbsp. starch, for two cans, 2 Tbsp. of starch. (I can tell you, one can isn't quite enough for all the biscuits with how much we like gravy!)
  10. - Without draining the grease, add the tapioca starch and stir until it's all absorbed.
  11. - With the heat still on, add in the milk while stirring. Bring to a simmer, cook a few more minutes then shut the heat off! The gravy tends to thicken up a bit more as it cools!
  12. - Cover your biscuits with gravy and enjoy!
Notes
-For potato starch, I pulse instant mashed potato flakes in my magic bullet. It's cheaper and works the same!
-If you have a pastry cutter for cutting in the butter, use it! I don't, so I just use 2 butter knives or my kitchen shears!
-I have only made these on a baking stone, but as gluten free baked goods tend to stick, if you don't have a stone, use parchment paper.

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About Alicia

Alicia is a Jesus loving, homeschooling, mini-van driving, food loving, gluten-free-cuz-I-have-to-be, fun loving, choir mamaing, bike riding, So Cal born and raised solo mama to 2 amazing kiddos with 3 cats, a ginormous dog and the 2 cutest nieces ever! She had a deep passion for cooking and baking that left with her Celiac disease diagnosis in 2013, but has now returned as she experiments with and tests recipes to make them delicious and enjoyable even without the gluten! You can find all sorts of random thoughts, ideas and whatever else pops into her completely random mind right here at Big Black Trash Bag!
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2 Responses to Gluten Free Biscuits and Gravy!

  1. These look delicious! I’ll definitely mention this to my gluten-free friends. Thanks for sharing!

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