A friend of mine bought a yummy gluten free biscuit mix that she made for a brunch in December (I'm the only one who has to eat gluten free, but she wanted me to be able to eat more than just yogurt and fruit - I have good friends!). However, she couldn't remember the brand she bought and had already thrown away the box before we tried them. I thought they were really good and so did a number of other people (some didn't even know they were gluten free!)
So I was thinking about what I could do with this biscuit mix, if I could find it. My friend sort of remembered the instructions and they were a little unique (they said to sprinkle the biscuits with sugar before baking). We eat biscuits sometimes with dinner, but I was thinking a weekend breakfast (I love weekend breakfast) would be good for these. Biscuits and gravy it is - I can't remember the last time I had that! Well, the time before last Sunday!
It turns out that the yummy biscuits were made from a 1-2-3 Gluten Free mix (Southern Glory biscuits). They are good, but a little sweeter than I normally make my biscuits (turns out the sweetness wasn't just from the sugar topping). They are very fluffy with a great texture! And they worked well with the salty/spicy breakfast sausage I used. I think they would be really good with strawberries and whipped cream!
Gluten Free Biscuits and Gravy
1 lb breakfast sausage
2 Tbls sweet rice flour
2 Tbls cornstarch
1 cup milk
salt/pepper to taste
Brown the sausage in a skillet over medium high heat. Drain off most of the fat keeping about 2 Tbls in the skillet.
Mix the sweet rice flour and cornstarch into 1/2 cup of the cold milk. Stir this slowly into the cooked sausage. Cook over medium heat until the sauce starts to thicken. Add the other 1/2 cup of milk and again cook and stir until the sauce thickens to the desired consistency.
Taste, then add salt and pepper as needed. I like a good portion of pepper and just a touch of salt.
