Thursday, June 16, 2011

(Gluten Free) Biscuits & (Dairy Free) Gravy

I have to admit, I got a little upset at a random friend on Facebook not that long ago. I don't even remember who it was, and I had no right to get upset. But they had posted something about going to Pine State Biscuits. For those who don't know, Pine State serves up (arguably) the best biscuits and gravy in town, and perhaps one of the best in the country. Pre gluten free I was able to enjoy Pine State a couple of times. The Reggie Deluxe is one of those vivid food memories you will never forget. So, when someone posts that they ate at Pine State, it stirs up memories, and makes me a little upset and sad.

I am happy to report that I am no longer mad that I can't enjoy biscuits and gravy at Pine State. I was actually able to make excellent biscuits and gravy at home, and you can too!

Step 1- Biscuits

You'd think making gluten free biscuits would be the most difficult step in biscuits and gravy. But I promise, it really wasn't that difficult. This photo is from the first batch of gluten free biscuits I've ever made in my life. They turned out nicely browned and flaky. They were soft, but with a nice crunch on the outside.

  • 1/4 cup Spectrum Organic butter flavored palm shortening
  • 3/4 cup Unsweetened Coconut Milk (So Delicious) or other milk substitute
  • 1 egg
  • 2 tablespoons palm sugar
  • 1 cup gluten free flour mix
  • 3/4 cup cornstarch
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoons cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Heat oven to about 425 degrees.

Blend the wet ingredients (shortening, milk, egg) in a food processor until incorporated. Add the rest of the ingredients and blend until incorporated into a soft dough.

Using an ice cream scoop (preferably spring loaded) drop evenly sized portions onto a lined baking sheet. If you want a more uniform looking biscuit spray some pan spray on a round cookie cutter and put it over the biscuit then spread the dough out with a wet spatula until even.

Bake about 13 minutes or until browned.

Step 2- The Gravy

Sausage gravy is pretty simple, and it only takes a couple of adjustments to make it gluten and dairy free.
  • 1 pound pork breakfast sausage (no casing- remove if present)
  • 2 tablespoons white rice flour
  • Dairy free milk- about 1 1/2 cups- you might use more if you like runnier gravy
  • Salt to taste
  • Pepper to taste

In a large skillet on medium-high heat cook the sausage, breaking it up into chunks until it is almost fully cooked and the fat has rendered into the pan. Add rice flour and continue to cook about 1-2 minutes.

Add the milk slowly, about 1/2 cup at first- scraping the bottom of the pan to get all the good bits. Add the rest of the milk. Reduce heat to low and simmer until the gravy has reached the desired consistency. Add salt and pepper to taste.

Step 3- Assemble and eat

It doesn't have to be pretty. Just cut a biscuit in half, slop on some gravy, and if desired, cook up an egg on the side. There you have it- gluten free, dairy free, refined sugar free biscuits and gravy!