Gluten Free Biscuits and Gravy Casserole

Mr.'s favorite is biscuits and gravy so when I saw a recipe for a casserole version I just had to give it a try, gluten free of course. You can certainly make it regular by using a regular biscuit recipe  and country gravy. Feel free to even make your own gravy if you like. As a working mom, now even I cut corners. I don't get as much time in my kitchen as I like to. This will be a great dish to reheat and eat at the track when we do sleepovers! My family loves this dish as I've made it a few times since and I am finally getting around to sharing here.

Gluten Free Biscuits and Gravy Casserole

1 recipe for gluten free biscuit dough (I use this recipe)
7 medium eggs
1 pkg gluten free powdered country gravy pouch
1 lb breakfast sausage
1 1/2 C. shredded cheddar cheese blend
1/2 C.  milk
Salt and pepper, to taste

Preheat oven to 350'.
Spray a 13x9" glass baking dish. Make biscuit dough according to recipe link above. Flatten dough out a little with your hands and break into 1" pieces, place in the prepared dish. Brown the sausage and drain. Scatter the sausage over the biscuit pieces, then top with shredded cheese. Whisk eggs and milk with a little salt and pepper and pour over the biscuit mixture. Make gravy according to instructions (for that I add 2 cups hot water and 1/2 cup of milk to thin it out), and pour over the prepared layers in dish. Bake, uncovered for 45-50 minutes.

broken biscuit dough in dish

pouring on the gravy, then it's ready to bake

I used this Pioneer gluten free country gravy mix found at my grocery store (my amazon link)

this is the powdered buttermilk I used (my amazon link)

enjoy,

Light and Fluffy Biscuits {Gluten Free}

I had originally planned to use this biscuit dough for chicken and dumplings, but when I saw that recipe was not working out, I didn't chance wasting the dough. I made regular biscuits instead and froze them to use as I'd need them. They turned out pretty good, great with butter and jam and even breakfast sandwiches. I've even had them dipped in my hot beef stew as the rest of the family had dinner rolls.

Light and Fluffy Biscuits {Gluten Free}

from Gluten Free Cooking School

(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
2 c. corn starch
1/2 c. soy flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
1 stick of cold butter
1 1/4 c. milk
1 1/4 c. water
1 Tbsp. cider vinegar
1 egg, beaten

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, corn starch, baking powder, salt, baking soda, and xanthan gum.

3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

4. Add the milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

Using a large spoon (I used my large scooper), drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.
-Can be frozen, thaw before use.

enjoy,

Buttermilk Biscuits with Bacon, Eggs and Cheddar.

Weekends are great for a comforting breakfast like these biscuit sandwiches. A simple buttermilk recipe (see my old post) with scrambled eggs, cheddar cheese and applewood smoked bacon. Good Morning weekend.

Buttermilk Biscuits
Dorie Greenspan

2 cups all-purpose flour
1 tablespoon baking powder
1/4 tsp baking soda
2 teaspoons sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 12 pieces
3/4 cup cold Buttermilk

You will find the full recipe here. (I used her side notes for making them Buttermilk)

 

~Be sure to follow my recipe blog so you can get all the latest goodies!~

enjoy,