Biscuits & Sausage Gravy
As a child born and raised in the City of Chicago, I wasn’t exposed to the southern regional dish biscuits and gravy. It wasn’t until my mid-twenties when I started to travel, that I started to notice this comfort food on menus. Still, it wasn’t appealing to me and certainly nothing I wanted to taste or consider cooking myself.
Once, I became gluten free, it certainly sealed the deal that I would never be eating biscuits and sausage gravy. My husband though, a country boy raised on biscuits and sausage gravy, happily continues this tradition into his senior years. Every opportunity he has, he orders and enjoys this nostalgic must have when we dine out.
Not until a customer recently messaged me asking me about biscuits, because she was craving them with gravy, did I even consider making this beloved dish. My mind instantly went to our gluten free almond drop biscuits. I knew they would pair well with gravy and I got busy.
The results were amazing according to my non-gluten free husband. He’s my official taste tester and my advisor to making sure our sweets and breads will be enjoyed by everyone – not only those needing to be gluten free. I love him for that.
So, on a cool and cloudy Sunday morning, I enjoyed for the first time, biscuits and gravy with my honey. I now understand why so many people have enjoyed and still enjoy this comfort food.
Bon appetit!
Rosie’s Biscuits and Sausage Gravy
Ingredients:
- 1 lb. ground sausage (if you only have links on hand, cut open the casings and break up in the pan to resemble ground sausage.
- 1 tbsp olive oil
- 4 tbsp dairy free/vegan butter (I use Earth Balance)
- 1/3 cup of all purpose gluten free flour (use whatever you have on hand)
- 3 cups of dairy free milk alternative (I like to use unsweetened almond or coconut milk)
- 2 tbsp light brown sugar (more if you want it sweeter)
- 1 cup chopped mushrooms
- Salt and pepper to taste
DIRECTIONS:
In a large frying pan, cook sausage in olive oil, add mushrooms. Once mushrooms are tender, add dairy free butter to pan. Once butter is melted, add gluten free flour until well blended. Slowly add milk alternative to the pan until desired thickness. Sprinkle brown sugar and mix until dissolved. Add salt and pepper to taste!
