GLUTEN FREE BISCUITS AND GRAVY RECIPES

Steps:

• Preheat oven to 425°F (218°C). Lightly grease a baking pan or line with parchment paper; set aside. You can also use a cast iron skillet.
• In a large mixing bowl whisk flour, baking powder, and salt until combined.
• Cut in butter with fork or pastry cutter until mixture resembles coarse crumbs. You can also grate the butter into the flour and stir it to coat it.
• Make a well in the center of the flour and butter mixture. Add the half and half, or buttermilk for gluten-free buttermilk biscuits, into the well you created.
• Stir in the half and half until the dough starts to pull together into a ball.
• Place your dough ball on a piece of parchment paper and press and shape it into a rectangle. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Do this two more times, for a total of three times.
• Place a piece of wax paper on top of the dough and gently roll it out until it's about 3/4 of an inch thick.
• Cut biscuits with a biscuit cutter. Don't twist the biscuit cutter after you press it down. Continue to cut biscuits. If needed, pull dough back together and roll it out again until all dough has been cut into biscuits.
• Place the gluten free biscuits close together on the parchment lined baking sheet. They should be close enough together that they touch.
• Bake for 15-17 minutes or until golden brown and cooked through.
• Enjoy warm.

Steps:

• For the crust- Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.
• With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.
• Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.
• Dough should be moist and easy to roll.
• Divide dough in half and roll each ball of dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of wax paper.
• Place one circle of dough into the pie pan and trim edges if necessary.
• For the filling- In a medium saucepan, combine chicken, carrots and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside. If you are using precooked chicken, cook the peas and carrots, then add in the cooked chicken after draining.
• In the same saucepan over medium heat, cook onions in butter until soft and translucent.
• Stir in flour, salt and pepper. Slowly stir in chicken broth and milk.
• Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken and veggie mixture in bottom pie crust, filing about half way. Pour the gravy mixture over the top and fill about 3/4 of the way.
• Cover with top crust, seal edges, and cut away excess dough. Cut small slits in the top to allow steam to escape.
• Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
• Cool for 15 minutes before serving.