These biscuits and gravy are so fluffy and delicious, you won’t even notice they’re gluten-free! Don’t believe us? Try them for yourself and tell us what you think.
- 2 cups gluten-free flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/3 cup butter flavored Crisco
- 1 cup milk
- 1 pound pork sausage
- 1/4 cup gluten-free flour
- 2 cups milk
- Salt and black pepper to taste
Step 1: Preheat oven to 425 degrees Fahrenheit while you prepare first prepare the biscuits.
Step 2: In a large bowl, whisk together flour, baking powder, salt and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk. Dough will be wet and sticky.
Step 3: Place dough on a floured surface, and sprinkle a little flour overtop. Knead dough four or five times. If the surface or dough gets sticky again, sprinkle the surface and top of dough with flour again. Knead four or five times, and repeat until you get a dough that has been kneaded around 20 times and is no longer sticky (but also not dry).
Step 4: Gently flatten the dough with your hands to 1-inch thickness. Cut out the biscuits with a large cutter or drinking glass with the rim dipped in flour. Place the biscuits on an ungreased baking sheet.
Step 5: Bake for about 13 minutes until the edges and bottoms are lightly browned. Remove from oven and set aside while you prepare the gravy.
Step 6: For the gravy, cook and crumble the pork sausage in a large skillet over medium heat until browned. Stir in flour until it’s dissolved, then gradually stir in the milk. Cook the gravy until thick and bubbly. Season with salt and pepper as needed.
Step 7: Spoon the sausage gravy over the hot biscuits and enjoy
This dish is best served hot with a cold glass of fresh-squeezed orange juice. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.