Description
We love biscuits and gravy, but I’m gluten-free now, so we used Bob’s Red Mill® all-purpose gluten-free flour in the gravy and used his biscuit flour for the biscuits.
Ingredients
- 1 pound bulk pork sausage
- 1 cup unsalted butter
- 10 tablespoons gluten-free all purpose baking flour
- 1 teaspoon salt
- 60 grinds black pepper, divided
- 6 cups milk, divided
- 1 pinch salt to taste
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly
- 5 to 7 minutes; drain and discard grease. Reduce heat to low.
- Stir butter into cooked sausage until melted; whisk in flour. Cook
- whisking constantly
- until mixture is the color of peanut butter
- 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
- Increase heat to medium and pour in 3 cups milk. Bring to a simmer
- stirring constantly. Stir in remaining 3 cups milk
- 1/4 cup at time
- allowing mixture to return to a simmer after each addition
- 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached
- 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 16