Truth be told, until a few years ago I didn’t even like biscuits and gravy, mainly because I’ve never been a huge sausage fan. Then I warmed up to the idea of sausage in my breakfast, and subsequently lost all hope of good biscuits and gravy when I had to go gluten free. The first time I saw this recipe on Pinterest I thought it was all a lie… there was no way something so fluffy and delicious looking could be gf. Then I made it. Then I fell in love.
In the last 3 months I have made this recipe several times, me always being the only gf eater, and let me assure you, no one EVER had any clue this was gluten free. That alone is a win in my book. The biscuits are amazing enough on there own.. then you send them over the top with thyme and cheesy goodness.. and who ever even THOUGHT about putting sausage IN the biscuits.. not me. But now I know the err of my ways and I shall never return. An don’t worry my gluten loving friends.. this recipe is cup for cup, so put in your regular all-purpose flour in and you will be golden, just like the tops of these biscuits.
Gluten Free Thyme, Gruyere & Sausage Buttermilk Biscuits & Gravy (Print Me)
For the biscuits:
1 lb sausage (pork, chicken or turkey)
3 cups Gluten Free 1-To-1 Flour (I used Cup 4 Cup)
1 Tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup (1 stick) chilled unsalted butter, cubed
8 ounces shredded Gruyere cheese (or blend of similar cheeses)
2 Tablespoons chopped fresh thyme
1¼ cups buttermilk, divided
For the gravy:
1 lb pork sausage
4 Tablespoons pork sausage drippings (or unsalted butter if needed)
3 Tablespoons Gluten Free 1-To-1 Flour (I used Cup 4 Cup)
2 cups milk
Salt and pepper, to taste
For biscuits: In a large skillet over medium-high heat, cook and crumble the sausage for about 10 minutes or until cooked through and browned. Remove from pan, reserving the drippings. Cool the sausage completely before adding to the biscuits.
Heat oven to 425º F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda and salt until combined. Using a pastry blender or your fingers, cut in the cold butter until the mixture resembles coarse crumbs and the butter pieces are the size of small peas. Stir in the fully cooled sausage, shredded cheese and chopped thyme.
Slowly add the buttermilk stirring with a wooden spoon or spatula until dough just begins to come together. Turn the dough out onto a countertop and knead just until a cohesive ball forms. Pat the ball into a 1-inch thick rectangle. Use a sharp knife to cut the dough into 10-12 square biscuits. Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Bake 20 to 25 minutes until golden brown.
About half way through the biscuit baking time, make the gravy: Cook pork sausage in skillet with previous drippings over medium heat until cooked through and browned. Add butter if needed to make 4 tablespoons of drippings total. Whisk in the flour, then slowly add in milk, whisking constantly. Cook 5 minutes until thickened. Season to taste with salt and pepper.
Immediately serve the warm gravy over the biscuits.
Source: Girl Versus Dough