Southern Biscuits & Gravy

• 3 cups all-purpose flour {or 420 grams gluten free flour blend + 1 teaspoon xathan gum}*
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 1 cups buttermilk
• 1/4 cup melted unsalted butter
• Sausage gravy, recipe follows

Cooking Directions

1. Preheat the oven to 450 degrees F.
2. In a medium bowl, combine the flour {or gluten free flour blend + xathan gum}, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
3. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
4. Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.

Ingredients

• 1/2 pound pork sausage
• 1/4 cup all-purpose flour {or gluten free flour}
• 1 1/2 cups milk warm
• 1/4 teaspoon salt
• 1/4 teaspoons pepper
• 2 tablespoons melted butter

Cooking Directions

1. Heat a cast iron skillet and crumble in pork sausage; cook until browned and fat has rendered.
2. Add the flour and whisk until smooth and bubbly about 1 minute.
3. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness.
4. Season the gravy with salt and pepper. Serve hot over biscuits.

*Gluten free flour blend:

This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.

300 grams superfine brown rice flour (Bob’s Red Mill)
250 grams sweet rice flour (Asian market)
150 grams tapioca flour (Asian market)
100 grams sorghum flour (Bob’s Red Mill)
100 grams potato starch (Asian market)
100 grams cornstarch (Argo brand)

Whisk together the above flours and store in an air tight container. To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.) Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding. Voila! You can bake gluten free with confidence!