Recipe: Gluten Free Biscuits & Gravy

Biscuits adapted from: http://www.glutenfreecookingschool.com/light-and-fluffy-gluten-free-biscuits/
Gravy adapted from:  http://glutenfreeonashoestring.com/gluten-free-biscuits-and-gravy/  (Note: I have never tried the biscuits at this link as I was making the drop biscuits below prior to finding it.  The GFOAS biscuits do look yummy, though.)

Biscuits:

1 1/2 c. brown rice flour

2 c. corn starch (or tapioca starch)
1/2 c. sorghum flour

2 tsp. baking powder

2 tsp. salt

1 1/2 tsp. baking soda

2 tsp. xanthan gum
1 stick of butter (chilled in the freezer and then grated or chopped)

1 1/4 c. milk (cow, soy, almond, coconut, or mixed from powder)

1/2 c. water

1 Tbsp. cider vinegar
1 egg, beaten

Directions
1. Preheat your oven to 350 degrees.
2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
4. Add the milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.

Gravy:

1 to 1 1/2 pounds bulk pork sausage (or regular pork sausage with the casings removed)
8 tsp White Rice Flour
2 1/2 tsp Potato Starch
1 1/2 tsp Tapioca Flour
6 fluid ounces (12 tablespoons) milk (nondairy is fine, just not nonfat)
2 tablespoons heavy whipping cream
1 1/2 cups (12 fluid ounces) low-sodium chicken stock
Kosher salt and freshly ground black pepper to taste
Freshly grated nutmeg, to taste (optional)

Directions
Place the sausage in a heavy-bottom skillet and cook over medium heat, breaking up any large clumps and stirring occasionally, until the sausage is lightly golden brown and cooked through. Drain the rendered pork fat away from the cooked pork and transfer it to a separate, small bowl. Remove the cooked pork from the skillet and set it aside.

Return about 4 tablespoons of the rendered pork fat to the skillet, add the xanthan gum-free flour blend, and mix to combine. Cook over medium heat, stirring frequently, until the mixture is light golden brown and nutty smelling (about 3 minutes, and it will go from very blond to golden brown and fragrant quite suddenly, so pay close attention). Add the milk, cream and stock, and mix to combine. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until thickened (about 6 minutes). Stir in the salt, pepper and the nutmeg to taste, add some of the cooked pork, and serve over the warm biscuits immediately.