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Monday, May 27, 2013

The old truck stop special: Biscuits and Gravy

I bet you saw this one coming the minute the Pessimistic Biscuits recipe popped up. What better way to dress up some disappointing gluten free "bread-stuff" (that's what I like to call it), than with some delicious meat gravy? That's not a rhetorical question. Please. Tell me now. Eggs and bacon? That's a fine idea, but eggs and bacon are better off without the biscuits. Yeah. Well, I guess we've arrived at the only logical conclusion: gravy is the way. The biscuits need the gravy, and the gravy needs the biscuits.

Gluten Free Biscuits and Gravy

Start with your biscuits. You can find our gluten free biscuit recipe here.

The Gravy

2 lbs breakfast sausage
1 tbs lard (or oil or butter)
⅓ cup Gluten Free Flour Blend
2 cups almond milk
½ cup Basic Chicken Stock
black pepper (to taste)

Once your biscuits are in the oven, brown your sausage over medium heat in a large pan. 

When the sausage is cooked through, remove it to a bowl for later. Try to leave as much of the oil from the meat in the pan. With the pan still hot throw in your gluten free flour. That's right. We're making a rouix - a rue (a roo?). Whatever. We're making it! We want to form a kind of thin paste. Add the lard or oil as needed. Once you have the right consistency, you want to stir frequently until the rugh (I give up) starts to brown, about five minutes. Then toss your meat back into the pan. Now add the milk one cup at a time, stirring and allowing it to thicken between additions. Next add the broth. Grind in some pepper and continue to stir occasionally for five to ten minutes, or until your gravy has reached the desired thickness.

By now your biscuits should be golden brown. Take them out; slice them up; slap some gravy on them and enjoy a more optimistic breakfast.

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