Gluten Free Biscuits with Sausage & Gravy

Buttermilk Breakfast Biscuits with Breakfast Sausage & Gravy

** Biscuits **
1/2 c. potato starch
3/4 c. cornstarch
1 3/4 tsp. xantham gum
1 T. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 T. sugar
1/3 c butter (or 1/4 c. canola oil)
3/4 c. buttermilk (or 2 T less rice milk and 1 T. fresh lemon juice)

Preheat oven to 375 degrees. Add dry ingredients to bowl, excluding xantham gum. If you add this now it will make the biscuits more gummy textured. Whisk to mix dry ingredients. Add fat (butter or oil) as well as milk, whisk together thoroughly. Finally, mix in the xantham until it combines. Don't overmix. Scoop dough into sprayed muffin cups or non-stick pan. Makes about 4-6 depending on size of muffin pan. Bake for 20-25 minutes until biscuits are golden. Use a spoon to lift out the muffins and cool on wire rack. These are very gooey in the center while hot, but you can toss them in either a cinnamon sugar mixture or powdered sugar to get something similar to a beignet or donut. If you let these cool completely you will have biscuits just like the ones containing wheat.

** Breakfast Sausage with Gravy **

SAUSAGE
1 lb ground pork, chicken, turkey or beef
1 tsp ground sage
1/2 tsp salt
1/2 tsp dried thyme leaves
1/2 tsp cumin
1/2 tsp dried savory
1/2 tsp black pepper
1/2 tsp fennel seeds
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp cayenne pepper

GRAVY
1 1/4 c. gluten free broth
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground sage
1/4 tsp dried thyme
1/4 tsp poultry seasonings
Thickener of your choice:
2 T. cornstarch, 4 T. rice flour or 6 T tapioca starch
1/2 c. rice milk or gluten free broth

Blend all ingredients together in large mixing bowl using your hands or spatula. Preheat skillet, add olive or canola oil if using low fat meats. Cook until it crumbles and is no longer pink. If there is a good amount of grease, soak up with paper towel. Add 1 1/4 c broth, seasonings and turn head to med-high. In a small bowl, mix rice milk (or broth) with your choice of thickener making a thin paste. Pour thickener into meat/broth mixture and whisk gently until mixture comes to a boil. Adjust consistency by adding more thickener or broth. Serve warm over biscuits.