Gluten Free Biscuits and Gravy
For the biscuits:
2 C Cassava flour
1 tsp Xanthan gum
1 tsp Salt
2 1/2 tsp Baking powder
6 Tbs Butter, chilled and chunked
3/4 C Milk
For the gravy:
1–1½ lbs Ground pork
2 tsp Teeny Tiny Spice Company® French Four Spice
1 tsp Salt
¼ C Cassava flour
¾ C Milk
¼ C Cream
1½ C Broth
Dill and black pepper to garnish
Put the flour, xanthan gum, salt and baking powder in a food processor and whiz to mix.
Add the butter and whiz until the butter is combined with the dry ingredients.
Dump the biscuit mix into a bowl and stir in the milk.
When the milk and dry ingredients are combined, knead the dough 5-10 times in the bowl to bring it all together.
Turn the dough out onto a floured counter and pat/roll it out into a 1” thick disk.
Use a 1-2” round cutter to cut your biscuits. Reroll and cut any leftover bits.
Place the biscuits onto a baking sheet and chill in the fridge for 30 minutes.
Preheat the oven to 425˚F.
When the biscuits are chilled, place them in the oven and bake for 15 minutes until the tops are golden brown.
When you place the biscuits in the oven, start making the gravy.
In a pan over medium-high heat, cook the pork with the spice and salt until browning.
Remove the pork from the pan and set aside, leaving any fat in the pan.
Stir the flour into the pork fat to create a paste (a roux), and continue stirring until the roux becomes medium brown. If there is not enough fat in the pan to create a paste, add a bit of butter.
Stir in the milk, cream and broth.
Continue stirring and scraping the bottom of the pan until the gravy thickens.
Stir in the pork and check your seasoning, adding spice or salt to your taste.
At this point the biscuits should be done.
Give each serving 2-3 biscuits. You can split the biscuits with a fork or leave whole.
Put your pork gravy over and under the biscuits on a plate.
Garnish with some chopped dill and a grind of black pepper.
Dig in, Y’all.