I've had to go Gluten Free...ugh. I never thought I would have to but here I am after 3 years of stomach aches and false diagnosis (but better than a failing liver!) here I am learning to cook all over again.
My husband's family is from the South so it goes without saying that I had to learn to make biscuits and gravy. The first time I made them for my mother in law I made an impression. She was shocked that I made them so well. I didn't have the heart to tell her I used Bisquick, she wasn't a warm fuzzy woman and it was her first compliment for me.
So here's the recipe I tried today...not bad. My version of Alton Brown's recipe with the ingredients I had. My family loved them although my husband said it's not quite what he grew up with. I don't think it's possible to truly replace the wheat floury goodness of a Southern biscuit. But these were pretty darn good with the gravy and a little fried apple!
Gluten Free biscuits
1 cup GF Flour (just got what was available at WalMart)
4 heaping teaspoons baking powder
1 teaspoon sea salt
1/8 tsp baking soda
2 tablespoons butter (frozen and grated into the dry ingredients...my secret easy way)
1 cup buttermilk
Preheat oven to 450 degrees.
Mix all the dry ingredients together.
Add the butter and mix with a fork evenly, don't overwork.
Pat flat on a lightly GF floured board and cut with a biscuit cutter. Gather the last bit and shape to size.
Bake on a baking stone or parchment lined cookie sheet for 10 minutes. Rotate pan and bake for 5 more minutes or until golden brown and fluffy.
Until I make gravy with exact measurements here are some quick instructions in an experienced guess sort of way.
I had some leftover gluten free flour on a plate with salt and pepper from flouring the pork chops. I put in the pan with the drippings from the pork chops. Bacon or sausage grease will work as well. I added a little butter and slowly lightly browned the flour. Then I grated some leftover sausage links (about 3 or 4) into the mixture and then some milk tip it was like a cream soup. Continue to cook it on medium low heat. Gluten Free flour gravy wants to be lumpy so I figured out the only way to make it smooth is to use an immersion blender. So as it thickened up a little I blend through the pan breaking up the lumps and then it's done! Be careful with the salt, you don't need as much as usual.
MMMMMM! Pretty good for a Latin California girl!