The kids are grown, now what?: Italian Biscuits & Gravy

Thursday, April 21, 2016

Italian Biscuits & Gravy

This post is sponsored by Disney Publishing Worldwide on behalf of The Chew an Essential Guide to Cooking and Entertaining. This post contains affiliate links. I received a copy of the book to facilitate my review. All thoughts and opinions are my own. 

Gluten Free Italian Biscuits and Gravy

Eleven o'clock Monday through Friday mornings you will find me parked in front of the TV ready to watch The Chew on ABC. Michael, Mario, Carla, Daphne and Clinton join me in my living room making me laugh and giving me tips and ideas to spruce up my menu planning.



The Chew: An Essential Guide to Cooking and Entertaining

This book is set up just like the show. The hosts share some amazing recipes, answer viewer questions, give plating and serving suggestions and even show you different ways to use kitchen equipment. The book is filled with mouthwatering photos. This is a book you will use for years to come. I adapted Mario Batali's Italian Biscuits and Gravy. It was delicious the first day and even better the second day!

Biscuits 
2 C Gluten Free Bisquick
4 TBSP Butter, Cubed
1 C Milk
1/2 C Mozzarella, Shredded
1/2 C Parmesan, Grated
1 TSP Garlic Powder
1 TSP Oregano
1/2 TSP Basil
1 TSP Kosher Salt

Preheat oven to 450 degrees.

Place Bisquick and Butter into food processor and process until it resembles large crumbs. 

Add milk, Cheese and seasonings, process until dough comes together. 

If mixture is too wet add 2 TBSP additional Bisquick.

Using a quarter cup as a measure pat into rounds and place on cookie sheet.

Bake for 8 to 10 minutes.

Let cool and set aside.

Gluten Free Italian Biscuits

Sausage Gravy 
1 LB Sweet Italian Sausage
2 TBSP Gluten Free Flour
1 1/2 C Warm Milk
4 Prosciutto Slices, Sliced into Ribbons
1/4 TSP Nutmeg

Remove sausage from casing. 

Preheat large frying pan over medium heat.

Cook sausage until brown.

Remove sausage from pan.

Whisk flour into pan drippings and brown.

Whisk milk into flour.

Simmer until sauce begins to thicken.

Return sausage and prosciutto to gravy.

Add nutmeg and stir.

Slice biscuits and serve gravy over biscuits.




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