I did learn one thing about making gravy from scratch - the taste depends on sausage grease. I'm not a fan of cooking anything in grease (remember when I discovered the secret to Mike's Chicken Bacon Ranch recipe was onions cooked in bacon grease)? Well, I had leftover pork sausage that was already browned, so I used it to make the gravy. Needless to say, I didn't have any of the sausage grease drippings and thought I'd be saving time and making a healthier breakfast (which I did) by not using it. My first attempt at this recipe tasted good; however, I, sadly, had to agree with Mike that it was mising the extra flavor from the sausage drippings. I wrote my recipe below the "right" way so we'll have the extra (unhealthy) flavor next time!
Homemade Biscuits and Gravy
·1¾ cup all-purpose GF flour ·1 lb pork sausage
·1 tsp xanthan gum ·1½ TBS cornstarch
·2 tsp baking powder ·2 cups milk
·1½ tsp sugar ·Salt and pepper to taste
·½ tsp cream of tarter
·½ tsp salt
·5 TBS unsalted butter, softened
·1 cup milk
Preheat oven to 450˚. In a large bowl, combine dry biscuit ingredients (from GF flour to salt). Cut in butter until mixture resembles course crumbs. Add milk and stir until dough mixture forms. Drop rounded balls of biscuit dough onto a cookie sheet lined with a silicone baking mat (or parchment paper). Bake biscuits for 12 – 15 minutes, or until tops are slightly browned.
Meanwhile, brown sausage in a large pan. If there is a lot of excess grease, drain some; keep at least some grease to add flavor to the gravy. Whisk in cornstarch and milk over medium heat. Whisk until desired gravy consistency is reached (may need to add more milk if it gets too thick, or more cornstarch if it is too thin). Add salt and pepper to taste.
Serve sausage gravy over warm biscuits.
Yield: 10-12 biscuits