There is nothing like a fantastic dish of biscuits and gravy. The kind of dish that will fill you up on its own, but is a side dish in the southern states to complete a proper breakfast. The traditional biscuits and gravy will be a buttermilk biscuit with a white sausage gravy that will stick to your ribs…literally. My version is a little bit lighter with a fantastic result. Its a pretty close alternative to its flour laden cousin. Also, if you substitute the butter with a non dairy version, this recipe is dairy free as I use coconut milk in place of buttermilk in the biscuits!
Let’s start with our biscuits…to get this right, I use “Dove’s Organic White Flour Blend”, but you could also use a mix of half rice flour and half tapioca flour with similar results.
The Ingredients for the Biscuits:
3/4 cup coconut milk
1/4 cup water
1 tablespoon apple cider vinegar
2 cups gluten free white flour blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
A good pinch of Cajun Seasoning (or a touch of cayenne pepper, cumin, black pepper & paprika)
3 Tablespoons cold butter
The Preparation:
-
Make sure butter is well chilled.
-
Preheat oven to 230°C or 450°F, for my friends in the states.
-
Lightly oil a baking sheet or a muffin tin, either way yields similar results.
-
Combine coconut milk, water and apple cider vinegar and put to the side.
-
In a medium size bowl, add gluten free white flour blend, baking powder, baking soda, salt & seasonings. Stir to combine everything.
-
Add cold butter to dry flour mixture and use two forks or knives to incorporate, so that you do not mix in the butter too much as this will affect the end result.
-
Pour in the coconut milk/apple cider/water and stir until everything is stuck together but not whipped completely.
-
Place a heaping tablespoon of batter at a time on a baking sheet and cook for 10 minutes.
-
Makes approx. 12 biscuits
The Ingredients for the Chicken & Mushroom Gravy:
400 grams cooked chicken (I usually use a mix of boneless breast and thighs)
1 small white or yellow onion
250 grams mushrooms sliced thin
1 small carrot diced
1 stick celery diced
1 clove of garlic finely diced
A big pinch of black pepper/sea salt and a good dash of cayenne, paprika & dried basil
2 cups of chicken stock
A tablespoon or two of extra virgin olive oil
2 tablespoons of butter or butter substitute/2 tablespoons of gluten free white flour (to make roux)
The Preparation:
- Heat a large chefs pan to medium heat and add olive oil
- After a minute or two, add onion, mushrooms, garlic, carrots & celery and fry in olive oil until the onions go translucent.
- Add the cooked, diced chicken and mix together with the vegetables. After a couple of minutes, add in 1/2 cup of chicken stock, reduce to low heat and allow the stock to cook into the other ingredients.
- In a separate sauce pan on low-medium heat add flour and butter and stir together as the butter melts to create the roux. As soon as they are mixed together, add 1 cup of stock and stir together until it thickens into your gravy. As soon as it thickens up, take off the heat.
- Pour the gravy over the other ingredients and add the remainder of the stock and stir until everything combines.
- Leave to cook on low-medium heat for 15 minutes or until it has thickened nicely.
The Dish:
- Take two biscuits and warm in oven. Then slice and put on your favourite plate.
- Spoon over a healthy serving of the Chicken gravy and garnish with a bit of parsley.
- Eat it while its hot!
innerfatkidinlondon 