I grew up in southern Virginia, the home of grits and collards and sausage gravy, but my mom was from Maine. She didn’t grow up on grits and collards and sausage gravy, so she never prepared them in our home. It wasn’t until I was much older that I discovered these Southern culinary delights. Therefore, I feel that it is my responsibility to share these recipes in case you, too, are living a life devoid of such simple pleasures.
First, let me say that I am well aware this dish is neither heart healthy nor friendly to your waistline. I will not lie. However, there is a time and a place for certain indulgences, and I propose that a life without biscuits and sausage gravy is a sad life indeed.
Krusteaz challenged me to create a breakfast for dinner recipe with one of their gluten-free baking mixes, so I came up with a gluten-free version of this quintessential Southern recipe using Krusteaz Gluten-Free Buttermilk Pancake Mix.
While the biscuits are baking, you can throw the sausage gravy together. It truly takes just 10 minutes. If you are not gluten-free, you can make this recipe with the regular Krusteaz Buttermilk Pancake Mix, and in the gravy, you can use regular all-purpose flour rather than the gluten-free variety.
If you really want to take it up a notch, throw a fried egg on top. YUMMY!
- 2 1/2 cups Krusteaz Gluten Free Buttermilk Pancake Mix
- 1/3 cup milk
- 1/3 cup cold shortening
- 1 egg
- Sausage Gravy
- 1 pound bulk pork sausage
- 1/3 cup gluten-free all-purpose flour
- 3 cups milk
- 1/2 teaspoon ground sage
- 1/2 teaspoon salt
- 1/2-1 teaspoon freshly ground pepper
- Preheat oven to 400°F.
- Place all biscuit ingredients into a medium bowl; stir together with a fork until dough forms.
- Gather dough into a ball, divide into 8 pieces, and shape into biscuits.
- Place the biscuits side by side with edges touching onto ungreased baking sheet. Bake 9-12 minutes or until golden brown.
- While the biscuits are cooking, brown the sausage in a large skillet over medium heat until it is cooked through. Add flour; stir for one minute. Add the milk, sage, salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the gravy is thick and bubbly.
- Taste and add pepper if desired.
- Spoon gravy over warm biscuits and serve immediately. Top with a fried egg, if desired.
You can see how easy this recipe comes together in my video on the Krusteaz YouTube channel.
Thanks to Krusteaz for sponsoring this post!