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Biscuits & Gravy: Southern Style: With a Gluten Free: Real-Food Twist

Gluten Free: Southern Style Biscuits & Gravy

Gluten Free: Southern Style Biscuits & Gravy

 

Biscuits & Gravy and yep, that is a paper plate!  LOL  I forgot to take a picture until all food was served.  We are in LOVE with our new found ability to have our favorite southern comfort foods in a healthy real food style that meets the requirements of The Crunchy Trail, Hike to Health Challenge.

ALL posts on this blog may contain affiliate links or links to my direct sales websites. This is because there is a monthly fee to run this blog and it costs time to keep it going. You are not required to click on any links, but if you do THANK YOU!! You are helping to support my blogging habit.

We LOVE southern comfort food.  We are southern born and raised and can’t imagine life without biscuits, sausage gravy, & bacon.  My kids and hubby were conspiring hard for a cheat day, a mere 7 days in to the 120 day challenge.  (Yeah I am NOT joking)  So I knew that I had better come up with something and QUICK!

I experimented with a few gluten free biscuit recipes in the past but they just weren’t pleasing to the southern taste buds.  I knew that making them like I normally would make white flour biscuits makes them dense and thick; so I took a long think break.  WET DOUGH!!
I first tried it with gluten free garlic cheese drop biscuits and played with the consistency.  VOILA!!  A star was born!!

Thanks to my Pampered Chef Brownie Pan and drop biscuit consistency dough I finally had something very similar to good old fashioned southern style biscuits.  The pan kept the  edges crispy like we love and let me make the dough extra wet so the biscuits would be less dense and heavy.

Gravy was NOT a problem, it turned out exactly like typical gravy only it didn’t make you so sluggish and sleepy after eating it.

Bacon, I found this awesome bacon at Whole Foods, it was a 10 oz pack, that was only .50 cents more than my typical 12 oz pack of Oscar Mayer Naturals.  This bacon had no sugar, no nitrates, no nitrites, NO preservatives and it is actually some of the most southern, best tasting bacon we have ever had. It is also “thick sliced” which is a HUGE plus around here.  So even though it costs a tad more, it is much much better and much healthier.

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For flour this is one of my favorite brands because of cost and it is available in HUGE bags. I use to find it at Sam’s but recently they haven’t had it.

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I also REALLY like to use Bob’s Red Mill Gluten Free Baking mixes when I can find them on sale.

Gluten Free- Real Food: Southern Style Biscuits & Sausage Gravy

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Gluten Free- Real Food: Southern Style Biscuits & Sausage Gravy

These biscuits turned out AMAZINGLY well. My crew is use to good old fashioned southern white flour biscuits with fluffy middles and crunchy bottoms. They were actually well pleased with this recipe (it came after several failed attempts) They are of course a tad more dense than regular white flour biscuits but they were still fluffy and delicious. The trick is making it more toward a batter and less of a dough. Adding water helps create steam and gives them that fluffy, airy texture we have come to expect in biscuits.

Gravy is not that tricky, just flour and grease then milk until it makes you happy. However you can NOT rush it, and you must stir it pretty much constantly. An iron skillet works best. It takes a little time but it isn't hard at all.

Ingredients

  • 2 1/2 Cups Gluten Free All Purpose Flour Mix
  • 1/2 Cup Golden Flaxseed Meal
  • 3 Tbs Aluminum Free Baking Powder
  • 1 tsp mineral salt
  • 2 Tbs butter or lard
  • Water
  • Fresh Raw Buttermilk
  • LOVE
  • FOR THE GRAVY:
  • 1 lb Nitrate, Nitrite, Sugar Free ground sausage
  • 3 Cups Raw Milk
  • 1 cup Gluten Free all purpose flour mix

Instructions

  1. These will be drop biscuit consistency. I have not yet found a gluten free recipe that makes good cut out biscuits.
  2. Preheat oven to 450
  3. Add all dry ingredients into a sifter and sift into a large mixing bowl.
  4. Add in softened butter or lard and cut in until crumbly
  5. Make a well in the center of the mix
  6. Add buttermilk until dough is quite sticky, just a little thicker than muffin batter (gluten free must be wetter than normal biscuit dough or they will be heavy and dense)
  7. Add a few tablespoons of water
  8. Spoon ingredients into greased muffin pan or shallow cake pan. I find my Pampered Chef Brownie pan makes the BEST crunchy bottom, fluffy center biscuits.
  9. Bake until tops are brown and center is done, about 15 minutes
  10. GRAVY:
  11. Brown the sausage
  12. Reduce heat and add the flour
  13. Stir until grease is absorbed by flour add more flour if necessary
  14. Add milk, increase heat just a bit, keep stirring until desired consistency is reached. 🙂
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ALL posts on this blog may contain affiliate links or links to my direct sales websites.  This is because there is a monthly fee to run this blog and it costs time to keep it going.  You are not required to click on any links, but if you do THANK YOU!!  You are helping to support my blogging habit.  (I would say my family but so far I haven’t even made enough to pay 1 month of blogging fees.)  Thanks for stopping by and feel free to use my links or pass them along to friends.  All help is greatly appreciated. 


As Always: ALL posts on this blog may or may not contain affiliate links or links to my direct sales websites.  This is because there is a monthly fee to run this blog and it costs time to keep it going.  You are not required to click on any links, but if you do THANK YOU!!  You are helping to support my blogging habit.  (I would say my family but so far I haven’t even made enough to pay 1 month of blogging fees.)  Thanks for stopping by and feel free to use my links or pass them along to friends.  All help is greatly appreciated. 

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