The weekends are always a great opportunity for me to take my time and make a good breakfast. This past weekend was no exception. Despite a full weekend planned, we certainly enjoyed kicking it off with a hearty meal that was gluten free friendly too with Sausage Gravy & Cornbread Biscuits. A subtle sweet cornbread biscuit is topped with a hearty savory sausage gravy that’s full of flavor with every gluten free bite…
Sausage gravy and biscuits is one of Patrick’s favorite breakfasts. He loves the bites of browned sausage mixed into a creamy sauce, paired with the warm biscuit base. It got to be a bit cumbersome making a traditional version and a gluten free version… that is, until now. Using a gluten free cornbread mix, I baked the cornbread batter into mini springform pans (or you can also use ramekins.) Doing so resulted in a perfect round biscuit that I could split and use like a traditional one. It worked out wonderfully and saved me quite a bit of time and money trying to hunt down gluten free biscuits! Sometimes you just need to think outside of the box and consider what you’re baking in to give you some inspiration on other ways you can enjoy gluten free dishes!
gravy recipe adapted from Cooking Light
GF Corn Biscuits
1 package Krusteaz Gluten Free Honey Cornbread Mix
1 Cup Milk1/3 Cup Vegetable Oil1 Egg
Sausage Gravy1/2 pound bulk breakfast sausage3 tablespoons unsalted butter1/4 cup GF flour 3 cups 1% milk1/2 teaspoon garlic powdersalt and pepper to taste
Preheat oven to 375 degrees and lightly grease 6 mini springform pans or ramekins.
To prepare the cornbread biscuits – In a large bowl, combine the milk, oil, egg and cornbread mix until moistened. Spoon batter into prepared pans or ramekins and fill about 2/3 full.
Place pans or ramekins onto a baking sheet and bake in the preheated oven for 20-23 minutes or until light golden brown.
Cool on a wire rack for 5 minutes and gently run a knife around the inside edges of the pans or ramekins before removing the biscuits.
Meanwhile, prepare the sausage gravy – in a hot skillet set over medium high heat, crumble sausage and cook until evenly browned. Transfer cooked sausage using a slotted spoon into a bowl.
In the remaining drippings in the pan, add the butter and melt completely.
Using a whisk, slowly stir in the GF flour until smooth to create a roux. Reduce the heat to medium and continue cooking until the roux turns a light brown.
Slowly whisk in the milk and continue cooking until sauce is thickened. Season with garlic powder, salt and pepper.
Add the cooked sausage into the skillet, stir and allow to simmer for 10-12 minutes. Add more milk to the mixture if it gets too thick.
When biscuits have cooled, split them in half and place onto a plate. Top with sausage gravy.