Biscuits + Sausage Gravy

Believe it or not, long before I moved south (to Texas), I grew up eating the ubiquitous southern breakfast of biscuits and sausage gravy. When I was a kid, Mom made delicious pork sausage gravy from scratch and we “helped” by baking the fluffy canned biscuits.

Of course nowadays, canned biscuits (and cinnamon rolls and crescent rolls) are all off-limits because there isn’t a gluten free option. But I make do with the “Light and Fluffy Biscuits” from America’s Test Kitchen How Can It Be Gluten Free Volume 1.

But that homemade gravy? Even with a few allergen adaptations, it’s just as tasty as I remember.

1 lb. turkey breakfast sausage

3/4 cup gluten free all-purpose flour (I use Better Batter)

1/2 cup butter (Miyoko’s vegan cashew butter works very well!)

1 teaspoon salt (don’t use iodized salt for cooking, it has terrible flavor)

1 teaspoon black pepper

5 cups unsweetened nondairy milk (Ripple mylk is a good choice plus it’s soy free and nut free!)

In a skillet over medium heat, cook sausage with salt and pepper, until no longer pink (drain if necessary but typically you don’t need to with turkey).

Add butter, melt, stir in flour and gradually add in milk, stirring constantly. Bring to a boil, reduce to a simmer, stir until thickened.

Serve over hot biscuits.