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Gluten Free Biscuits and Gravy

Okay, so, I didn’t plan on making biscuits and gravy today, let alone from scratch, but if there is one thing I have learned in the past year it’s that I’m awful at sticking to a schedule.

I woke up this morning earlier than usual to my roommate peering over me asking if I wanted to make biscuits and gravy with her. Naturally, I agreed before realizing that I couldn’t eat biscuits and gravy because of my new found gluten allergy. Luckily, I had just been to the store to grab all of the essential gluten free baking ingredients, so I reached for my family recipe book to see if I could some how scrounge up a biscuit recipe to satisfy our breakfast craving.

*side note: I will drop the recipe on the ‘Recipe’ page if you want to try it yourself.*

Full disclosure, this recipe was based off of a rice based biscuit but I ended up tweaking it unsuccessfully. While the biscuits did end up tasting delicious, they didn’t rise like I expected and I have a feeling that’s because I’m still learning how to cook gluten free.

Overall the simplicity of this recipe really surprised me. From start to finish it only took about 30 minutes to make. The recipe basically just has you mix all of the dry ingredients in a bowl and then add the vinegar and milk once you get the right consistency. It makes about 6-8 biscuits if you aren’t dumb and mess up the recipe like I did. I cooked them for 15 minutes at 375 degrees but I do think they would have been better with less time in the oven.

After the biscuits cooled, I just made a classic sausage gravy using the same all purpose gluten free flour which turned out perfect. (I will also link this “recipe” with the biscuits.)

Since I am the only gluten free person in this apartment, I now have about 6 biscuits left that I’m unsure what to do with. If any of you have some creative ideas on how to use biscuits in another meal, send me a message and I will try it out.

Overall I rate the “Gluten Free Biscuits”: 6/10

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