let’s cook together: gluten-free biscuits and sausage gravy

photo from Gluten-Free Girl Every Day, taken by Penny De Los Santos

photo from Gluten-Free Girl Every Day, taken by Penny De Los Santos

Let’s cook together.

There are a lot of different parts to writing a cookbook. There’s the idea, the spark that strikes without warning in the middle of a yoga class or the shower. Let’s do this! There are the machinations of deals, contracts, advance, and signatures. There are conversations with the editor, with each other, with friends and family and sometimes on Twitter — what should we cook? There are doubts and many hours at the stove and more hours at the computer, and brief moments of feeling like you’re on the right track. There are manuscripts sent with a flourish over the internet, a space of silence, then edits, then copyedits, then proofreading. There is the photo shoot, watching someone brilliant capture the light you hoped was in your food. There’s the excitement of seeing the design for the first time. There are galleys. Requests for blurbs. Hundreds of emails to compose and answer. There’s the waiting. Finally, there’s publication day. It’s in the world!

And then there is the business of promoting books. Interviews, readings, the next event. There are hopes and hopes dashed, quiet surprises, and more waiting. There are hundreds of emails to compose and answer. There are wonderful connected conversations with people who have bought the book or who are thinking about buying the book. Most of the time, there is silence and waiting and hope. There is the daily drift toward hoping for more and, if you’re lucky, someone who pulls you back to balance by reminding you how lucky you are. Sometimes, there’s the joy of hearing from people that they love the cookbook, that they can’t wait to cook from it, that they are cooking from it, that their cooking has changed because of it.

That last part is my absolute favorite. There is a delicious thrill in seeing a recipe that Danny and I imagined — created, and cooked again and again until it felt right — turn up as a photo from your kitchen. Seeing that someone is cooking because of a nudge you gave? Nothing like it.

So, while we’re firmly in the world of promoting a cookbook, we’d like to spend a little more time with you. We want to cook with you.

Let’s cook together.

We’re going to post a photo here every Friday for awhile, a photo of one recipe from our new cookbook, Gluten-Free Girl Every Day. If you want to join in, make the dish this weekend. You can ask any questions you have about that recipe in the comments section of this post. We’ll also be talking about the recipe through the weekend on the Facebook page for this site. Feel free to ask questions. This is a collaboration! And on Monday, come back and let us know what the experience of cooking was like for you. Or, take a photo of your dish and post it on Instagram or Twitter or Facebook to let people see what you made in your kitchen.

Let’s cook together.

This week’s dish is gluten-free biscuits and sausage gravy.

Biscuits intimidate people. There’s no need, however. The best way to learn how to make biscuits is to make biscuits. Practice. This weekend is your chance.

Biscuits and sausage gravy. Go!

18 comments on “let’s cook together: gluten-free biscuits and sausage gravy

  1. Lynn Paul

    Oh, gawd, I really need to do this…my non-GF hubby and I could eat together!! LOVE the book just for the inspiration and play!!!

  2. Ally

    I made these biscuits and gravy last weekend.

    I cheered when I read your bit about the flours seizing differently, having known that they did but assuming it was a fault on the part of the chef not the product itself. I muttered under my breath … water … she is crazy …Hubby saw my momentary pause in front of my cast iron skillet and he said “It’s Gluten Free Girl” and I said right, and poured away.

    I am a southern girl, Texas bred, but those biscuits and gravy were the best I had ever made.

  3. Rebekah

    This was the second recipe I tried in your new book.

    My husband (a southern boy) told me they were the best biscuits he has ever eaten… and he doesn’t have to be GF!

    My question is, what flour do you use when you roll them out? They are so sticky and make a mess all over the counter. Worth the mess, yes! But I’m wondering if I’m using the wrong flour?

  4. emma c s gilchrist

    Hey I am from the UK so because of time difference only just got the recipe so too late to start it can I do when next off work?? :)

    1. shauna

      It’s in our cookbook. This is a community cooking together out of our cookbook.

  5. Letty

    I made this for dinner last night and it was fabulous! Super easy (though my roux needs work!) and even my non-gf husband loved it. Definitely going to be cooking more from this book!

  6. Kerry

    I don’t really do sausage gravy (even though I live in the South), so I made the biscuits to go with my strawberry-guajillo jam from The Homesick Texan Cookbook — yum! We had them with eggs and sausage for Sunday brunch. I made the all-purpose flour from my whole grain flour mix, tapioca starch and potato starch (I was out of sweet rice flour), and I think the tapioca made them a bit chewy and undercooked-looking in the center, so I will try white rice or sweet rice flour instead next time. But these are still the best gluten-free biscuits I’ve had, and I’m very particular about my biscuits.

  7. Leslie DR

    I think my baking powder is a little on the elderly side,and also may have crowded the cast iron skillet a little — so these didn’t rise so much, and they also didn’t get golden brown on the top. I didn’t have the psyllium — could that be the problem? They were still delicious!

  8. Kelly

    I made the biscuits and they were delightful! I also made the chicken and dumplings-a very awesome comfort food! I have made 15 recipes out of this cook book and they have all worked wonderfully and tasted even better.

  9. Donna Vieira

    To Leslie, a little baking soda (even 1/4 tsp.) will help the browning… just add a little acid, maybe a half teaspoon to the wet stuff to help it along.

  10. Karen

    I’m so excited to try this recipe. My husband requested biscuits with homemade strawberry rhubarb jam for Father’s Day breakfast. I received my book by way of a contest — and have made bread and was thrilled with it.

  11. krystyna

    I can’t sethis recipe. Where is it?? it also took me a while to figure out that biscuits are really scones in Australia!