Ingredients

• 1 lb Pork Sausage
• 3 cups Gluten Free 1-to-1 Baking Flour
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1/2 tsp Baking Soda
• 1/2 cup Chilled Unsalted Butter cubed
• 8 oz Shredded Gruyere Cheese
• 2 Tbsp chopped fresh Sage
• 1 1/4 cups Buttermilk divided

• 1/4 cup Pork Sausage Drippings or unsalted butter
• 3 Tbsp Gluten Free 1-to-1 Baking Flour
• 2 cups Milk
• Salt and Pepper to taste

Instructions

1. In a large skillet over medium-high heat, cook and crumble the pork sausage 10 minutes until browned and cooked through. Drain, reserving the drippings. Cool the sausage completely before adding to the biscuits.
2. Heat oven to 425°F. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, baking powder, salt and baking soda until combined. Using a pastry blender or your fingers, cut in the cold butter until the mixture resembles coarse crumbs and the butter pieces are the size of small peas. Stir in the fully cooled sausage, shredded cheese and chopped sage.
4. Slowly pour in 1 cup plus 2 tablespoons of the buttermilk and stir with a wooden spoon or spatula just until a dough begins to come together. Turn the dough out onto a countertop and knead just until a cohesive ball forms. Pat the ball into a 1-inch thick rectangle. Use a sharp knife to cut the dough into 12 square biscuits.
5. Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Brush with remaining buttermilk and bake 20-25 minutes, until golden brown.

1. Meanwhile, make the gravy: Return the sausage drippings to the skillet over medium heat (add the butter as needed to make 4 tablespoons total). When the drippings/butter are melted, whisk in the flour. Slowly add in the milk, whisking constantly. Cook 5 minutes until thickened. Season to taste with salt and pepper.
2. Immediately serve the warm gravy over the biscuits.