Baking Powder has been considered a magic ingredient for generations of bakers. This magic is utilized to the fullest paired with our Gluten-Free All-Purpose Flour. Baking Powder offers just the right lift to create fluffy, light biscuits so good you won't even know what gluten is.
Prep time: 300 min
Cook time: 35 min
Total time: 335 min
Ingredients
Makes 8 servings
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2 1/2 Cups Gluten-Free All-Purpose Flour
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3 1/2 Teaspoons Baking Powder
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1 1/2 Teaspoons Kosher Sea Salt Flakes
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1/2 Cup Unsalted Butter, cut in small cubes and chilled
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1 1/2 Cups Buttermilk
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3 1/8 Cups Whole Milk, divided
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3/4 Pound Breakfast Sausage
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1/2 Cup Heavy Cream
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1/2 Teaspoon Ground Black Peppercorns Dustless
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1/4 Teaspoon Crushed Red Pepper, ground
Directions
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Preheat oven to 425°F.
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Combine 2 cups Gluten-Free All-Purpose Flour, baking powder and salt in large bowl. Cut in cubed butter until pea-size pieces form. Stir in buttermilk just until shaggy dough forms. Refrigerate for 4-6 hours.
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Turn dough out onto board or counter well-dusted with more flour. Pat into even 1-inch-thick mass. Cut out biscuits with 2-inch biscuit cutter. Transfer biscuits to greased baking sheet. Reroll scraps and repeat to make at least 8 biscuits.
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Brush tops of biscuits with 1/8 cup milk. Transfer to oven and bake until golden brown, about 25 to 30 minutes.
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Meanwhile, make sausage gravy. Cook sausage in large skillet over medium-high heat, stirring to break up meat, until no longer pink.
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Sprinkle with remaining 1/2 cup flour. Cook, stirring to eliminate any lumps, for 2 minutes. Gradually stir in remaining 3 cups milk and cream. Bring to a boil then cook, stirring frequently, for 5 minutes or until gravy reaches desired consistency. Remove from heat and stir in black pepper and ground red pepper.
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To serve, split biscuits and top each with about 1/2 cup gravy. Serve immediately.