Cooking and Serving: 60 minutes | 6 servings
Ingredients
2 cups (280 g) all-purpose gluten-free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | 7 tablespoons (42 g) dry milk powder
Description
Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes | Servings: 6 servings
Ingredients
2 cups (280 g) all-purpose gluten-free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
7 tablespoons (42 g) dry milk powder
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, roughly chopped and chilled
⅞ cup (7 fluid ounces) buttermilk, chilled
1 pound gluten free bulk pork sausage , (or regular pork sausage with the
¼ cup (36 g) basic xanthan gum-free flour blend, (24 g superfine white rice
¾ cup (6 fluid ounces) milk
2 tablespoons heavy whipping cream
1 ½ cups (12 fluid ounces) low-sodium chicken stock
Kosher salt and freshly ground black pepper to taste
Freshly grated nutmeg, to taste (optional)
Instructions
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.
Return about 4 tablespoons of the rendered pork fat to the skillet, add the.
xanthan gum-free flour blend, and mix to combine.
Cook slowly over medium-low heat, whisking 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.
Add the stock, and whisk to combine. The mixture will clump at first, but.
Add the milk and cream, and increase the heat to medium.
Bring the mixture to a simmer and cook, whisking very frequently, until.
thickened (about 5 minutes).
Stir in the salt, pepper and the optional nutmeg to taste, add some of the.
cooked pork, and serve over the warm biscuits immediately.
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.
Return about 4 tablespoons of the rendered pork fat to the skillet, add the.
xanthan gum-free flour blend, and mix to combine.
Cook slowly over medium-low heat, whisking 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.
Add the stock, and whisk to combine. The mixture will clump at first, but.
Add the milk and cream, and increase the heat to medium.
Bring the mixture to a simmer and cook, whisking very frequently, until.
thickened (about 5 minutes).
Stir in the salt, pepper and the optional nutmeg to taste, add some of the.
cooked pork, and serve over the warm biscuits immediately.