Gluten and Dairy Free Biscuits and Gravy
Who hasn’t had a craving for biscuits and gravy since they can’t eat gluten? I am raising my hand EXTRA high because biscuits and gravy is one of my favorite breakfast foods and it has been sooo long since I have had this.
A friend of mine sent me a pin for biscuits and gravy and it looked so good I couldn’t pass it up so I had to try it. Here was my inspiration for my own version.
Of course I can’t color inside the lines and while making these biscuits I saw it needed some altering. Maybe it’s because of my humidity level and elevation (I don’t know).
To make life easier and not spend your life cutting in butter I used my Vitamix but you can use any good blender to do this. Add your flour and butter and blend until your butter is super tiny and mixed well with the flour.
Next, transfer this mixture to a mixing bowl and add your baking powder, salt and sugar.
Now comes the fun part. Add your milk 1/3 at a time and mix in with a wooden spoon until you get a nice light ever so slightly sticky dough.
Flour your surface with tapioca flour and dump out your dough and fold over on itself about 15 times or until your tired of counting. This makes the biscuits have some layers.
Roll out your dough until it is roughly 1/4-1/2″ thick. This is the key because otherwise if you roll your biscuits too thin you won’t be impressed.
Here I rolled it too think but didn’t realize it until I started cutting biscuits.
Your want your biscuits TWICE this thick. Trust me! These are the few I rolled too thin but I just left them and rolled the others thicker.
You can see the difference when you bake them. I don’t know about you but I like the one of the left 😉 I used the flatter ones for my biscuits and gravy and saved the thicker ones for breakfast sandwiches for tomorrow.
So your going to bake these at 425 degrees for 13 minutes. When they come out top them with some melted butter or Earth Balance.
Now it’s time for the gravy.
Brown some sausage (I used turkey sausage because I didn’t have any regular)
Move your meat to the side of your pan and add 2 tbsp corn start to the pan and 1/4c. beef broth (you don’t need this if using regular sausage) and then 3/4c. almond milk. Salt and pepper to taste. Whisk this all together until it thickens then move over your sausage and mix it in with the gravy in the pan.
Now you are ready to make your masterpiece.
You could half these if you want but I used my thin biscuits for this and left them and they were amazing. I am excited to try these tomorrow in a breakfast sandwich. Oh, and these would also be amazing toasted with some butter and jam.
- 1c. white rice flour
- 1c. tapioca flour
- 1c. potato starch
- 1c. brown rice flour
- ½c. corn starch
- 2 tbsp. baking powder
- ⅔c. Earth Balance Butter
- 1 tbsp. sea salt
- 2 tbsp. sugar
- 2c. almond milk.
- 1lb. sausage
- 2 tbsp. corn starch
- salt and pepper
- ¾c. milk
- ¼c. beef broth if needed
- Preheat oven to 425
- Add all the flours to a blender. Add butter slices at a time to the blender and pulse until all your butter is well combined into your flour mixture. Transfer to a mixing bowl. Add your baking powder, sea salt and sugar and mix well.
- Add your milk ⅓ at a time mixing well in between additions.
- Sprinkle tapioca flour on your surface and dump dough out on counter. Fold numerous times working dough.
- Roll out to ½" thick then cut your biscuits with a cutter or lid of a glass. Put on grease cookie sheet and bake for 13 minutes. Remove when golden brown
- Brown gravy then in same pan move sausage over to half of pan and in the other side add your corn starch and whisk in milk until your mixture starts to thicken. Mix in your sausage and your ready to serve.