Gia’s “Sausage” Gravy and Biscuits

December 16, 2016


Hearty, savory gluten free, vegetarian Sage Cheesorizo cheese sausage biscuits and gravy


The Gravy

2 Tb olive oil

1 chub Sage Cheesorizo

1 cup chopped mushrooms (optional)

3 cups milk

2 Tb cornstarch

2 tsp sushi rice vinegar or cider vinegar

1 tsp tammari

Dash liquid smoke (optional)

Dash hot sauce (optional)

Salt and pepper to taste

For Biscuits

Bob's Red Mill gluten free biscuit mix

2 eggs

3/4 cup butter milk

1/2 cup cold butter


The Gravy

Heat oil in skillet over medium heat

Crumble Cheesorizo in skillet and saute until golden brown

Add mushrooms and saute until soft

Add two cups of the milk

Mix cornstarch with one cup of cold milk

Add cornstarch mix to pan and stir constantly until thickened

Add tamari, vinegar, hot sauce, liquid smoke, and salt and pepper

Simmer for 5-10 minutes

The Biscuits

Oven to 350 F

Combine buttermilk and eggs

In separate bowl add 2 1/4 cups of Bob's mix

Cut in butter until pea sized

Add liquid and stir until just mixed

Pat or roll out mix on lightly floured surface

Cut into portions and place on parchment on baking sheet

Bake until golden brown