Traditional Biscuits N Gravy W Sausage Gluten Free
This is your classic southern biscuits n' gravy. A perfect comfort food to warm your soul on a cool sunday morning. for the biscuits, i recommend making 6 large recipe #152283 and be sure to use the food processor as directed (save remaining 4 biscuits for later use). Serve with scrambled eggs and recipe #176111 (starting with raw potatoes, diced very small). If you don't want to take the time to puree the onion, i have omitted it before and it still tastes good. Time saver: i usually puree onion in a large batch in my food processor and freeze in ziploc freezer bags in flat 1/4 thick panels in so i can simply break off pieces as needed."
Steps
Cook 2 sausage links and 1 tsp onion in a medium sized saucepan over medium-high heat until no longer pink in center.
Remove sausage , leaving behind drippings and onion.
Reduce heat to low and add 1 tbsp butter.
Meanwhile cut up the sausage into small pieces and set aside.
When butter is melted , add 1.
5 tbsp cornstarch and whisk into butter until it is fully mixed into a thick paste.
Increase heat to high and add milk.
Immediately whisk until flour paste dissolves.
Reduce heat to med-high or medium once gravy begins to thicken.
Return sausage to pan , stirring in 1 / 8 tsp salt and pepper to taste.
Reduce heat to low once it reaches desired thickness stirring occasionally.
Place biscuits on serving plates and split in half arranging so they are open-faced.
Pour a generous amount of the gravy mixture over each biscuit letting it spill over the sides onto the plate.
If it thickens too much , simply add a little more milk to thin it out.
Ingredients
breakfast sausage links, onion, butter, cornstarch, milk, salt, ground black pepper, gluten-free biscuits