Oh boy. Since the weather is still flip-flopping worse than Mitt Romney and leaving me feeling worse for the wear, I confiscated my laptop and ferreted it away to the bedroom. Hubs can deal when he gets back from class and just do his homework instead of whatever it is he does all day, because I need to finish this post already. Remember these?
The biscuits have returned!
Well, I guess you kinda need the gravy recipe to make them look like that. So, without further adieu (screw you, ‘ado’ sounds like the noise my derpy dog makes), Gluten-Free White Sausage Gravy.
My brother's favorite breakfast.
Biscuits. Moist, fluffy, and slightly chewy. Drop biscuits, specifically. I’ve never been a fan of rolled biscuits. They never seem to break apart like they should when homemade, and I can’t stand the store-bought layered biscuits in a can. The layers just weird me out. I keep expecting to find a bug between the layers.
No, I’m not saying there are bugs in the packing plant for companies that make layered biscuits in cans. I’m saying I have terrible paranoia and food that has layers that can hide things makes me think it has something to hide.
I’m currently sharing my laptop with my husband for school and gaming, since my old desktop decided it doesn’t like the Internet anymore. I’m also slowly putting the blog together, and while I want to get started with recipes and pretty pictures, I don’t want to get ahead of myself. So, until I have more references and resources for all things gluten-free, if there’s something you need to know and I don’t list it, check the link to Gluten Free Goddess in the sidebar. I refer to her for all things gluten-free and non-Cajun.
With that said, here’s a few things you’re going to need if you want to cook Cajun food.