Biscuits and Gravy - oh my! This is not something that we eat on a regular basis. But some mornings you just want hearty and satisfying comfort food.
When we are not in our New Beat Foods manufacturing facility making our gluten-free quinoa crackers, you will most likely find us in our home kitchen baking and cooking.
We don't eat a lot of meat and we are mostly dairy free. But when we do eat meat, we only buy from our local farms and farmers where we know the animals had a great life. We are based out of Longmont, CO. Our favorite farms are:
Aspen Moon - we are in our 5th year of a their fabulous CSA. This is where we also get our eggs. https://www.aspenmoonfarm.com/
Jodar Farms - out of Wellington, CO. We discovered Jodar Farms at the Boulder County Farmers Market. https://www.jodarfarms.com/
- 1 lb Breakfast Sausage - we like (and use) Jodar Farms chorizo sausage
- Up to 2 Tbsp Avocado Oil, or Olive Oil
- Up to 1/4 cup general purpose GF flour
- 1-2 cups Unsweetened Almond or Cashew Milk
- Salt, to taste
- Ground Black Pepper, to taste
- Cook the sausage in a large skillet over medium-high heat, breaking it up with the back of a wooden spoon. When completely cooked through (no more pink), remove all but 1 Tbsp of the sausage and set it aside.
- Reduce heat to medium-low, add the oil to the skillet (omit if your sausage was fatty and left enough oil in the pan), then whisk in the GF flour (starting with 2 tablespoons and adding 1 tablespoon at a time if needed) until a thick roux forms.
- Pour in half a cup of the milk, whisking to fully combine. Let simmer until thickened, then add another 1/2 cup of milk, whisking to combine again, simmering until thickened again. Repeat this process with the remaining milk if the gravy is still too thick.
- If you've gone through all 2 cups of milk and the gravy is still too thick, add water (1/4 cup at a time) to thin it to the desired consistency.
- Add salt and pepper to taste. Depending on your sausage, you may not need it at all.
- Remove from heat once desired consistency is reached, add the sausage to the gravy, and serve warm. This gravy tastes really great over fried or scrambled eggs.
- Refrigerate leftovers for up to 4 days. When reheating, you may need to thin with a small amount of water or additional dairy-free milk.
Note: the flavor of your sausage is what will give your gravy it's flavor, so pick one you love.
Gluten-Free drop biscuits
- 2 cups (240 g) all purpose, Gluten-free flour
- 1 tablespoon baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon fine sea salt
- 8 tablespoons (113 g) cold unsalted butter, cut into ¼-inch cubes, plus more for baking
- ¾ cup (180 g) cold whole milk
- 1 large egg
- 1 tablespoon pure maple syrup
- Preheat the oven to 425°F.
- In a large bowl, mix together the flour, baking powder, cream of tartar, and salt.
- Work in the butter with your fingers or a pastry blender until the mixture resembles a coarse meal.
- In a small bowl, whisk together the milk, egg, and maple syrup. Add to the flour mixture and using a fork, mix until the flour is just absorbed.
- Drop twelve 2 tablespoon mounds of dough onto a buttered baking sheet, spacing them 2 inches apart. Place a dab of butter on the top of each biscuit.
- Bake for 10 to 12 minutes until the edges are golden brown. Let cool slightly before removing from the baking sheet. Serve warm or at room temperature.