For the biscuits, you can't do better than Simply Gluten Free's Mile High Biscuit recipe. I don't like to buy buttermilk to use just a little, so I started with a cup of milk and a teaspoon of lemon juice (or 1 3/4 teaspoon cream of tartar). Let it sit and thicken while you mix the rest of the ingredients (it's okay if it gets clumpy). I also don't have powdered milk on hand as a staple, but adding an extra 1/4 cup sweet white rice flour maintains the dry/wet balance well.
You've got 15 minutes while they're baking, which is plenty of time to make the gravy!
This recipe makes enough for 4-5 biscuits, which means you'll have more biscuits than gravy using the recipe from Simply Gluten Free. Double the gravy recipe as necessary, or save the extra biscuits for a scrumptious strawberry shortcake later!
For gravy:
1 tablespoon oil
1 pound plain/regular ground breakfast sausage (vegan sausage works just fine)
1/2 tsp sage (skip if using sage flavored sausage)
1 1/2 cups milk (have not tested this with dairy alternatives)
1/2 cup chicken broth (or vegetable broth)
2 tablespoons gluten-free flour, sweet white rice flour, or cornstarch
Heat a large skillet with the oil. Fry the sausage and sage together until it is all browned and developing crispy bits. Set sausage aside in bowl.
Mix milk and chicken broth. If using gluten-free flour, add to pan and stir for 30 seconds or until toasted. If using corn starch, whisk it into the milk and chicken broth while cold.
Over medium heat, pour chicken broth/milk into pan. Cook for 3-5 minutes, stirring slowly and scraping the bottom of the pan. If clumps form, whisk the mixture until it is even.
When the mix is the consistency of thin gravy, add the sausage and pepper and stir well. Remove from heat or turn to low until biscuits are done. It will thicken after 1-2 minutes standing.
To serve, split or crumble a biscuit and spoon gravy/sausage over the top.
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