Sausage Gravy and Biscuits Recipe

Gluten-free flour: A special type of flour that does not contain gluten, essential for making the biscuits and thickening the gravy.

Butter: Adds richness and helps create the flaky texture in the biscuits.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Another leavening agent that works with the buttermilk to give the biscuits their lift.

Buttermilk: Provides moisture and a slight tanginess to the biscuits, reacting with the baking soda for a better rise.

Gluten-free sausage: The main component of the gravy, adding flavor and texture.

Milk: Used to create the creamy base for the sausage gravy.

Salt: Enhances the overall flavor of both the biscuits and the gravy.

Pepper: Adds a bit of heat and depth to the gravy.

When making the biscuits, ensure that the butter is very cold before cutting it into the flour mixture. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Avoid overmixing the dough after adding the buttermilk to keep the biscuits tender.

• gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great substitute for gluten-free flour.

• butter - Substitute with ghee: Ghee is clarified butter and is lactose-free, making it a good alternative for those who are lactose intolerant.

• baking powder - Substitute with cream of tartar and baking soda: Mixing cream of tartar with baking soda can mimic the leavening effect of baking powder.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate works similarly to baking soda and is a good alternative for those needing to reduce sodium intake.

• buttermilk - Substitute with almond milk with lemon juice: Mixing almond milk with a bit of lemon juice can replicate the acidity and consistency of buttermilk.

• gluten-free sausage - Substitute with ground turkey with spices: Ground turkey can be seasoned with spices to mimic the flavor of sausage while being gluten-free.

• gluten-free flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in the gravy and is naturally gluten-free.

• milk - Substitute with coconut milk: Coconut milk is a dairy-free alternative that can provide a creamy texture similar to milk.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt and may offer a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different color and aroma.

• Allow the biscuits and sausage gravy to cool completely before storing. This prevents condensation, which can make the biscuits soggy.

• For the biscuits:

  • Place them in an airtight container or a resealable plastic bag.
  • Store at room temperature for up to 2 days.
  • For longer storage, wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.

• For the sausage gravy:

  • Transfer the cooled gravy to an airtight container.
  • Store in the refrigerator for up to 3 days.
  • For freezing, pour the gravy into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 2 months.

• Reheating biscuits:

  • If stored at room temperature, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
  • If frozen, thaw at room temperature and then warm in the oven as mentioned above.

• Reheating sausage gravy:

  • Reheat in a skillet over medium heat, stirring occasionally, until heated through.
  • If the gravy is too thick, add a splash of milk to reach the desired consistency.

• Serving:

  • Once reheated, serve the sausage gravy over the warm biscuits for a comforting and delicious meal.

• For the biscuits:

  1. Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
  2. Microwave Method: Wrap each biscuit in a damp paper towel and microwave on medium power for about 20-30 seconds. Check and add more time if necessary, but be cautious not to overheat and dry them out.

• For the sausage gravy:

  1. Stovetop Method: Pour the sausage gravy into a saucepan. Heat over medium-low heat, stirring occasionally to ensure even heating. If the gravy has thickened too much, add a splash of milk to reach your desired consistency.
  2. Microwave Method: Transfer the sausage gravy to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the gravy is hot. Add a bit of milk if needed to adjust the consistency.

• Combining Both:

  1. Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes. Meanwhile, reheat the sausage gravy on the stovetop as described above. Once both are heated, serve the gravy over the biscuits.
  2. Microwave Method: Reheat the biscuits and sausage gravy separately as described above. Once heated, pour the gravy over the biscuits and enjoy.

These methods ensure that your sausage gravy and biscuits remain delicious and comforting, just like when they were freshly made.

• Oven: Used to bake the biscuits at 425°F (220°C).

• Mixing bowl: For combining the gluten-free flour, baking powder, and baking soda.

• Pastry cutter: To cut the butter into the flour mixture until it resembles coarse crumbs.

• Baking sheet: To drop the biscuit dough onto for baking.

• Skillet: For cooking the sausage over medium heat until browned.

• Wooden spoon: To stir the sausage, flour, and milk in the skillet.

• Measuring cups: To measure out the flour, buttermilk, and milk accurately.

• Measuring spoons: To measure the baking powder, baking soda, and butter.

• Spatula: To help drop the biscuit dough onto the baking sheet.

• Whisk: To stir the milk into the sausage and flour mixture, ensuring a smooth gravy.

• Cooling rack: To cool the biscuits slightly after baking.

Pre-make the biscuits: Prepare the gluten-free biscuits ahead of time and freeze them. Just reheat when needed.

Use pre-cooked sausage: Opt for pre-cooked gluten-free sausage to cut down on cooking time.

Instant gravy mix: Use a gluten-free instant gravy mix for a quicker alternative.

Batch cooking: Cook a larger batch of sausage gravy and freeze portions for future use.

One-pan method: Cook the sausage and make the gravy in the same skillet to save on cleanup time.