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
- bulk pork sausage: 1 pound
- unsalted butter: 1 cup
- gluten-free all purpose baking flour: 10 Tbsp
- salt: 1 tsp
- grinds black pepper: 60 piece (divided)
- milk: 6 cups (divided)
- pinch salt: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
