Last night I made Breakfast for Dinner. Our normal “go-to” breakfast is pancakes/waffles, bacon, and eggs, but I wanted something different. Tonight I wanted to try biscuits and gravy. My husband was skeptical. In fact, he told me to cook him something separate because he didnt think they would be edible. Boy did I surprise him!
*Sorry there are no pictures in this post. I was too hungry to think about taking pictures.
Biscuits (This is very similar to the recipe provided by the Betty Crocker Website)
2 Cups gluten free Bisquick
2/3 cup milk
1/3 cup shortening
1 teaspoon salt
Add the salt to the Bisquick. Using a fork, work the shortening into the Bisquick mix until the texture of the Bisquick changes. Stir in the milk and eggs. This makes 10 nice sized biscuits. Separate the dough out onto a greased cookie sheet. I recommend using surgical gloves that you have sprayed with PAM as the dough is very sticky. Bake at 400 degrees for 16 minutes or until golden on top.
2 to 3 heaping tablespoons of gluten free all-purpose flour (I used Bob’s Red Mill)
1/4 cup of oil or bacon/sausage grease (use however much you want. I just used all the drippings from my bacon)
Milk (I eyeball this so I dont really know how much – probably 2 to 3 cups)
Pepper and salt to taste
Toast the flour in a skillet. Be careful because I found that the GF flour burns more quickly than standard flour. Add in your grease and stir until combined. Cook for 2 or 3 minutes. Add in the milk. Stir until combined. Add in salt and pepper. Cook until thickened. (adjust thickness by adding more milk if needed) This yielded enough for 5 or 6 biscuits (if you like to slather on the gravy like I do).
*Notes: These biscuits are really good, but dont expect them to taste like homemade buttermilk biscuits, because they aren’t. My next foray into biscuits will be to try a buttermilk version. The gravy needs work, but is very good. I think this gravy would be awesome with sausage crumbles in it. Next time I will also add more salt and pepper than I did this time.