I love making this recipe when I’m craving comfort breakfast foods and I usually have leftover biscuits for the next day which is a bonus.
This recipe is gluten free, dairy free and egg free
2c. brown rice flour
1T baking powder
½ tsp xanthan gum
1/4tsp baking soda
1/2tsp sea salt
4T. ghee or Earth Balance butter
1T. organic raw apple cider vinegar
Preheat oven to 450 degrees. Make the non-dairy buttermilk by pouring 1 tablespoon of apple cider vinegar into 1 cup of almond or rice milk. Set aside for 5 minutes.
In a large mixing bowl combine flour, xanthan gum, baking powder, baking soda, and sea salt. Cut ghee/EB butter into flour mixture with pastry cutter or with your fingertips & quickly rub the butter with the flour mixture until mixture is crumbly.
Slowly pour the buttermilk into the flour mixture. Stir well until dough come together. The dough will be pretty sticky. Set aside for 5 minutes.
Wet your hands and take a 1/4c. of dough and form medium sized balls by transferring the dough from hand to hand and placing them on parchment lined baking sheet making sure each dough touches its neighbor slightly. This will help with the rising process. Pat the dough down just a little.
Brush tops of dough with melted ghee/EB butter.
Bake for 15-20 minutes.
1lb nitrate free Pork breakfast sausage
3T. brown rice flour
½ tsp sea salt
¾ tsp organic black pepper (or less depending on your taste)
1T. ghee or Earth Balance butter
Crumble and cook sausage until golden brown.
Add brown rice flour to the sausage, whisking well to incorporate all the flour.
While still whisking, slowly pour almond or rice milk into the pan. Whisk until no clumps of flour remain.
Add salt and pepper. Add ghee/EB butter and whisk until gravy is thick and bubbly.
Serve over warm biscuits. Store any unused biscuits in refrigerator.