[pinit] Oh my my my my my. Gluten free biscuits and gravy don’t get any better than this. Now that Halloween has come and gone, my kids will not stop … more
[pinit] Oh my my my my my. Gluten free biscuits and gravy don’t get any better than this. Now that Halloween has come and gone, my kids will not stop talking about Thanksgiving: how much they’re going to eat, what they want me to make, how they plan to serve themselves more until they bust, and whom they’d like to invite to have leftovers with us the next day. And I’m totally. with. them. Biscuits and gravy? They’re on the list.
Biscuits and sausage gravy is a dish that is right up there at the tippy top of the “Can I Still Have It?” list of gluten free wishes. And I’m here to tell you … oh boy can you ever.
You really can make gravy, as I’m sure you well know, with any sort of fat as a base. But I bet you also know what a dream gravy made from rendered pork sausage fat is. Pork adds a touch of sweetness and if you buy the good stuff, it even smells good raw. All of that potential flavor just needs to be unlocked!
You’ll need two different flour blends to make both parts of this recipe. One for the light and flaky gluten free biscuits (you really need some xanthan gum for that job, but not a ton), and one for the gravy itself (NO xanthan gum please). Whether you’ve never made gravy before, or you’re an old hand at it from your free-wheeling gluteny days, you’re in for a treat. And if you’re really the smartypants I know you to be, try making the biscuit dough (through Step 3 below) ahead of time and keeping it in the freezer. Then when you’re ready, just bake the biscuits right from frozen while you’re making the gravy.
2 cups (280 g) all-purpose gluten-free flour, plus more for sprinkling
1 teaspoon xanthan gum (omit if your blend already contains it)
7 tablespoons (42 g) nonfat dry milk (blended into a fine powder)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, roughly chopped and chilled
7 fluid ounces (14 tablespoons) milk or cream, chilled
1 to 1 1/2 pounds bulk pork sausage (or regular pork sausage with the casings removed)
1/4 cup (35 g) basic xanthan gum-free flour blend
6 fluid ounces (12 tablespoons) milk (nondairy is fine, just not nonfat)
2 tablespoons heavy whipping cream
1 1/2 cups (12 fluid ounces) low-sodium chicken stock
Kosher salt and freshly ground black pepper to taste
Freshly grated nutmeg, to taste (optional)
First, make the biscuits. Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, nonfat dry milk, baking powder, baking soda and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Create a well in the center of the dry ingredients and add the milk or cream, and mix until the dough begins to come together. If necessary, press together into a dough with floured hands, handling it as little as possible.
Turn out the dough onto a lightly floured piece of unbleached parchment paper and press into a disk. Place another piece of unbleached parchment paper on top of the dough, and roll out into a rectangle that is about 1 inch thick. Remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough once again into a rectangle about 1 inch thick. Once more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough, but this time into a disk about 1-1/2 to 2 inches thick. Peel back the top piece of parchment paper, and, using a floured 3 1/2-inch cookie or biscuit cutter, cut out rounds of dough. Place the rounds about 2 inches apart from one another on the prepared baking sheet. Gather and reroll the scraps, and cut out as many more round of dough as possible, as place on the prepared baking sheet. Chill in the freezer until firm (about 10 minutes).
While the biscuit rounds are chilling, being to make the gravy. Place the sausage in a heavy-bottom skillet and cook over medium heat, breaking up any large clumps and stirring occasionally, until the sausage is lightly golden brown and cooked through. Drain the rendered pork fat away from the cooked pork and transfer it to a separate, small bowl. Remove the cooked pork from the skillet and set it aside.
Now, bake the biscuits. Remove the baking sheet from the freezer place it in the center of the preheated oven. Bake until the biscuits are puffed, very fragrant and lightly golden brown around the edges (about 20 minutes). Remove from the oven and allow the biscuits to cool briefly on the baking sheet. While the biscuits are cooling, finish making the gravy.
Return about 4 tablespoons of the rendered pork fat to the skillet, add the xanthan gum-free flour blend, and mix to combine. Cook over medium heat, stirring frequently, until the mixture is light golden brown and nutty smelling (about 3 minutes, and it will go from very blond to golden brown and fragrant quite suddenly, so pay close attention). Add the milk, cream and stock, and mix to combine. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until thickened (about 6 minutes). Stir in the salt, pepper and the nutmeg to taste, add some of the cooked pork, and serve over the warm biscuits immediately.