Sausage Gravy with Gluten Free Drop Biscuits

• 1 1/4 c. gluten free flour blend (I used oat, almond, and tapioca)
• 1/2 c. corn starch
• 1/4 c. buttermilk powder
• 3/4 tsp. xanthan gum
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 2 tsp. brown sugar
• 8 Tbsp. butter, cold and cubed
• 1 c. milk (can use dairy free)

SAUSAGE GRAVY

• Olive oil
• 1 small onion, diced
• 2 bell peppers, diced
• Salt and pepper
• 12 - 16 oz. sausage
• 2 Tbsp. butter
• 2 Tbsp. flour (I used oat)
• 1/4 c. white wine
• 1 1/2 c. milk (I used oat milk)
• Optional: Shredded cheese, chopped parsley

• Preheat the oven to 400 degrees. In a large mixing bowl, whisk the flour, corn starch, buttermilk powder, xanthan gum, baking powder, salt, and brown sugar. Use clean hands or a pastry blender to cut in the butter. Next, add the milk and stir until just combined. Split dough into 8 biscuits and quickly shape (dough will be sticky.) Place in a greased cast iron skillet or baking dish. Then, bake for 20 minutes.
• In a large skillet, heat 2 Tbsp. of olive oil over medium heat. Then, sauté the onions and peppers for 3-4 minutes. Next, add the sausage and continue to sauté for 4-5 minutes on medium-high heat.
• Move the vegetables over to one side of the skillet. Melt the butter on the other side. Then, whisk in the flour. Allow to cook for 1-2 minutes. Next, stir in the white wine and milk. Allow mixture to boil for 4-5 minutes, until sauce thickens.
• Spoon sausage and vegetable gravy over biscuits. Garnish with chopped parsley.