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Biscuits and Sausage Gravy

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Rate this recipe 4.5/5 (14 Votes)

Ingredients

  • For the Drop Biscuits:
  • 1/2 cup brown rice flour (58 grams)
  • 1/2 cup white rice flour (68 grams)
  • 1/2 cup sorghum flour (64 grams)
  • 1/2 cup tapioca flour (61 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 4 tablespoons cold butter, cut into small cubes
  • 1/4 cup mascarpone (full-fat cream cheese could work here too)
  • 1 cup buttermilk
  • 1 tablespoon melted butter
  • For the Sausage Gravy:
  • 1 pound pork sausage
  • 1/4 cup potato flour
  • 1 tablespoon ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Dash Worcestershire sauce
  • 3 cups whole milk

Details

Adapted from blog.cookingchanneltv.com

Preparation

Step 1

For the Drop Biscuits:
Preheat oven to 400 degrees F.

Line two baking sheets with Silpat or parchment paper.

Combine all dry ingredients in a food processor and pulse 5 times to mix well.

Add butter and mascarpone to flour mix, and pulse 10 times to combine the ingredients. The dough should look slightly gravelly.

With the food processor on, slowly pour in the buttermilk. The dough will have the consistency of heavy, damp sand.

(Note: If not using a food processor, combine all dry ingredients in a large mixing bowl and whisk to mix them. Then, work in the butter and mascarpone with your fingers. Stir in buttermilk until well combined.)

Using a soup spoon or small serving spoon, drop 12 spoonful-size biscuits onto your Silpat- or parchment-lined baking sheets. They should be about an inch thick when you drop them onto the sheet.

Bake for 20 minutes, rotating pans after the first 10 minutes of baking time. Remove from oven and brush biscuits with melted butter.

Makes 12 biscuits


For the Sausage Gravy:
Preheat a large skillet over medium-high heat.

Pinch off small chunks of the sausage and add to the pan. Cook until meat is browned all the way through, crumbling it even further with a wooden spoon or spatula during the cooking process.

Stir potato flour into the cooked sausage and continue cooking for 1 minute.Add the pepper, salt, smoked paprika, nutmeg and Worcestershire sauce. Stir to combine.

Pour in the milk, stirring frequently, and continue cooking over medium-high heat for about 5 to 7 minutes until bubbly and slightly thickened.

Remove from heat and spoon over biscuits.

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