Okay, you guys. I have big news. Bisquick has come out with gluten-free pancake/baking mix. And guys, it is AWESOME. I made biscuits and gravy this morning, from scratch, and O. M. G. it was amazing.
I followed the recipe on the back of the box for the biscuits, which take less than 20 minutes start to finish, and the ingredients are Bisquick mix, shortening, eggs, and milk. I halved the recipe, though I wish I hadn't, because I could still be eating those delicious biscuits. Yum. They look not unlike mashed potatoes when they're mixed up and you scoop them onto the baking sheet, but oh man. They are awesome.
Gravy. Easy cheesy. Cook some sausage (I used little frozen sausage links, I think 10-12 of them). Chop the links up into small pieces. Husband types are great for doing this part. Add some flour (I used 1/4 cup of the Bisquick mix). Stir. Add some milk. Add some more milk if it looks too thick. Add some more milk. It really thickens up on standing.
Pour gravy over biscuits. Vow that tomorrow, breakfast will be healthier. Eat. So good.
Showing posts with label biscuits and gravy. Show all posts
Showing posts with label biscuits and gravy. Show all posts
Sunday, January 9, 2011
Monday, September 6, 2010
Home-baked goodness
I seem to have reignited my love of baking this weekend.
Saturday night, on the way home from a friend's house, we decided we wanted biscuits and gravy for breakfast on Sunday morning. One of the more upsetting parts about not having gluten in my life is not being able to have biscuits and gravy. Yeah, I know they're not the healthiest thing in the world, but they remind me of being a kid, and I just love them. So to have biscuits and gravy now, I have to make the whole thing from scratch.
Step one, shopping. I know from experience that Bob's Red Mill GF Biscuit and Baking Mix biscuits are my preferred type. We had to go to two grocery stores to find the mix.
Step two, bake! I made the biscuits when I got home, which kept me up a little later than I wanted, but was well worth it come breakfast on Sunday. I follow the recipe on the back of the package, and the biscuits are yummy. They're not very fluffy, which is kind of sad, but they're perfect for being soaked in gravy.
Step three, on Sunday morning, make the gravy. I used the non-gf recipe found at Mama's Southern Cooking, and substituted the biscuit mix flour. I also used less sausage, since the sausage package had 12 oz. And for the milk, I used 1%, because that's what we had.
Step four, devour. It was so good! I restrained myself (and Mike!) and we saved some so that we could have biscuits and gravy for breakfast this morning also. So yummy.
This morning, since I woke up stupid early, I decided to try my hand at gluten free bagels. I used to make bagels a lot when I was living in the land of gluten, but I haven't attempted them since going gf. I did a bit of searching on the internet, and landed on The Gluten Free Cook's recipe. I was bound and determined not to leave the house, though, so this special gluten free flour blend the recipe calls for just wasn't going to happen. To try to stick as close to her recipe as possible, I used the King Arthur's gf blend, which doesn't have xanthan gum already in it, and added the xanthan gum called for in the recipe.
However, when I was measuring out the flour, I discovered I only had about two cups of flour, rather than the 3 1/4 she called for. I figured I'd approximately halve the recipe, and forged onward. Forgetting that the xanthan gum and salt I already measured out were not halved. I realized after pouring everything in together what mistake I had made, but I figured I'd just keep going and hope for the best.
I topped the bagels with garlic powder, dried chopped onions, poppy seeds, and sesame seeds. Everything Bagels FTW! They just came out of the oven, so I can't tell yet if they're any good, but they look like bagels! I'll be crossing my fingers that they turn out well, and looking for other recipes in the meantime.
Saturday night, on the way home from a friend's house, we decided we wanted biscuits and gravy for breakfast on Sunday morning. One of the more upsetting parts about not having gluten in my life is not being able to have biscuits and gravy. Yeah, I know they're not the healthiest thing in the world, but they remind me of being a kid, and I just love them. So to have biscuits and gravy now, I have to make the whole thing from scratch.
Step one, shopping. I know from experience that Bob's Red Mill GF Biscuit and Baking Mix biscuits are my preferred type. We had to go to two grocery stores to find the mix.
Step two, bake! I made the biscuits when I got home, which kept me up a little later than I wanted, but was well worth it come breakfast on Sunday. I follow the recipe on the back of the package, and the biscuits are yummy. They're not very fluffy, which is kind of sad, but they're perfect for being soaked in gravy.
Step three, on Sunday morning, make the gravy. I used the non-gf recipe found at Mama's Southern Cooking, and substituted the biscuit mix flour. I also used less sausage, since the sausage package had 12 oz. And for the milk, I used 1%, because that's what we had.
Step four, devour. It was so good! I restrained myself (and Mike!) and we saved some so that we could have biscuits and gravy for breakfast this morning also. So yummy.
This morning, since I woke up stupid early, I decided to try my hand at gluten free bagels. I used to make bagels a lot when I was living in the land of gluten, but I haven't attempted them since going gf. I did a bit of searching on the internet, and landed on The Gluten Free Cook's recipe. I was bound and determined not to leave the house, though, so this special gluten free flour blend the recipe calls for just wasn't going to happen. To try to stick as close to her recipe as possible, I used the King Arthur's gf blend, which doesn't have xanthan gum already in it, and added the xanthan gum called for in the recipe.
However, when I was measuring out the flour, I discovered I only had about two cups of flour, rather than the 3 1/4 she called for. I figured I'd approximately halve the recipe, and forged onward. Forgetting that the xanthan gum and salt I already measured out were not halved. I realized after pouring everything in together what mistake I had made, but I figured I'd just keep going and hope for the best.
I topped the bagels with garlic powder, dried chopped onions, poppy seeds, and sesame seeds. Everything Bagels FTW! They just came out of the oven, so I can't tell yet if they're any good, but they look like bagels! I'll be crossing my fingers that they turn out well, and looking for other recipes in the meantime.
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