Southern Style breakfast can be gluten free. Here’s how to top your biscuits the right way.
1 lb breakfast sausage (or veggie crumble)
1 TB sage (if not in your sausage mix)
2-3 TB rice flour
3-4 Cups milk
Crumble and brown sausage in cast iron skillet. If using veggie crumble, add 1 TB butter and sage. Once sausage is brown, sprinkle flour over sausage and stir. Let flour cook for half a minute, then slowly pour in milk, stirring constantly. Let gravy simmer on low 7-10 minutes or until thick, stirring occasionally.
Season with salt and pepper to taste.
** Make ahead tip ** This gravy can be made ahead a frozen for up to one month. Thaw in the fridge then reheat in the oven or stove top.