Gluten Free Sausage Gravy and Biscuits

Make the biscuits:

1. Preheat oven to 450ºF.
2. Line a large baking pan with parchment paper, set aside.
3. In a food processor, add gluten free flour, dry milk powder, baking powder, salt, sugar and pulse 2x to combine.
4. Cut the butter into small pieces and add into the food processor with the flour. Pulse 5-7 times until the butter is the size of small peas.
5. Remove from the bowl and transfer to a large mixing bowl.
6. In a separate small mixing bowl, add egg and sour cream and whisk until the sour cream is well incorporated with the egg.
7. Add the buttermilk and egg mixture into the gluten free flour and butter bowl and mix. Be careful not to over mix.  The dough will be sticky with pieces of butter.

Form and bake the biscuits:

1. Add one tablespoon of gluten free flour to a large piece of parchment paper or plastic cling wrap and transfer the dough from the bowl on top of the floured surface.
2. Dust the top of the dough with the remaining gluten free flour and gently flatten and fold dough over on itself 2 times. This will create the layers and ensured the biscuit will be tender.
3. With your hands, form a dough round that is about 7 inches in diameter and 1.5 inch thick. Don’t make it any thicker or flatter or your biscuit will be tough.
4. Use a 2 3/4-inch cookie or biscuit cutter and flour the surface to make sure the dough doesn’t stick to the cutter. Do not twist when cutting as this will crimp the edges of the biscuit and it will not rise. Repeat and reform the dough scraps into a dough round making sure you’re folding it onto itself to create the layers and cut out more biscuits.
5. Place the biscuit on the prepared pan 2’ apart.
6. Bake for 15 – 20 minutes until golden brown.

Make the sausage gravy:

1. Place the sausage in a heavy-bottom skillet and cook over medium heat, breaking up any large clumps and stirring occasionally, until the sausage is slightly golden brown and cooked through.
2. Drain the sausage and reserve 3 tablespoons of rendered pork fat or use unsalted butter.
3. Add reserved pork fat or butter into the pan and add  potato starch and cornstarch.  Cook over medium heat stirring frequently until the mixture is slightly golden brown and fragrant, about 1-2 minutes.
4. Add the chicken stock, milk and heavy cream whisking constantly until thickened and smooth.  Add cooked sausage, salt and pepper to taste.

TO SERVE: Break biscuits in half and pour sausage & gravy on top.

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