DIVERGENCE (not the movie…biscuits)

Question: Can a blogger who normally posts about writing, and words, and blah, blah, blah totally switch gears for a post and talk about food and recipes? Not recommended because a blogger must build her “brand” and only stick to one topic? Totally gauche and unprofessional and will result in never earning a blogger award?


My chickens when they were just wee pullets. Now they’re all grown up and fat. They still like the bench, though.

Defiance: TOO BAD! I like food almost as much as writing, and maybe some of my readers do too. Besides, I’m not likely to win a blogger award anyway, so “they” can go to hell.

When I say FOOD, I’m talking about real, slow, homemade food, preferably made with local ingredients, including those from my garden and hen-house.

Background: I’ve been baking since I was tall enough to reach the counter. My mother would hand me a piece of bread dough to kneed while she busied herself with the rest of the gooey, yeasty mass. I blame my mother for where I am today–a fully unrepentant food snob. When in 4th grade and spending the night at a friend’s house, I had to hold my breath to eat what her mother had literally called, “a feast”. Dinner consisted of frozen fish sticks, chicken nuggets, and tater tots, and Top Ramen noodle soup. Honest to goodness; I’m not even using artistic licence to exaggerate here.

And don’t get me started on pie. I’d never seen or tasted a store-bought pie until I lived in the dorms in college–and that I think I only choked down because there was likely alcohol involved. After I was married, I saw several store-bought pies sitting on my mother-in-law’s hutch at Thanksgiving one year (brought by my husband’s ne’re-do-well cousin, NOT my mother-in-law who is an excellent cook, shout-out to MamaJo). I hid the homemade pie I’d brought to be sure I wouldn’t have to eat the slimy, insipid, pitiful-excuse-for-a-pie from Albertsons “bakery”. My sister-in-law, husband, and I gorged ourselves on pumpkin pie that year, eating it standing in the kitchen so others wouldn’t catch us.Pumpkin-Pie

Over the last few years I’ve learned to bake the delicious things I’ve always loved with gluten-free flours, as both my oldest son and I can’t seem to tolerate gluten anymore. I have to admit, my yeast-breads (besides my pizza dough) are still not quite up to the standard I would like, but I might just have to come to terms with the fact that our bread will be a bit more dense and crumbly, no matter what I do.

BUT, my quick-breads are every bit as wonderful as the gluten-filled kinds, and today I’m going to share one of my own recipes I’ve worked on for some time to reach gluten-free perfection: Homemade Biscuits and Sausage Gravy. My sons (ages 7 and 11), can eat two and a half biscuits each, piled high with gravy, and with a fried egg on top. If they can do it, so can you.

Warning: I do not take the easy route and say “Use 1 cup all-purpose GF flour, such as Bob’s Red Mill”. Nope. Instead, I will tell you the various flours that you must measure for yourself to create these light, flaky, irresistible biscuits. If you use Bob’s Red Mill*, your biscuits will taste like garbanzo beans and poo, so don’t do it.

Boy, for a woman who said she wasn’t going to focus on writing, I’m doing a lot of writing. I think I have a problem…possible word addiction. Here’s the recipe already!

Best Ever Gluten Free Biscuits

1 c. oat flour (Bob’s Red Mill makes a certified GF oat flour for those w/ celiac disease)
1/4 c. rice flour
2 Tbs sweet rice flour
1/3 c. potato starch
3 tsp sugar
1 Tbsp baking powder
1/2 tsp. cream of tartar
1/4 tsp soda
1/2 tsp guar or other gum
1/4 tsp salt
1/2 c. shortening
about a cup (8 oz) of buttermilk

Directions: mix all dry ingredients. Cut shortening into dry either using a food processor/ pastry cutter/ two knives. Add buttermilk so that the mixture is wet and can be scooped up and plopped onto a cookie sheet. Do this. Then bake at 450 degrees F. for 14 minutes. Cool on rack. Hint: If you do not need to be gluten free, I think you could just add up the amount of flours and use regular. Take out the gum. But just know, I can’t guarantee those will be as amazing as the GF ones.


(This is not a picture of my drop biscuits. I don’t have a picture of my drop biscuits because I do not run a food blog. BUT, I give you this picture stolen from the web so that you can see what a drop biscuit should look like. I think these look a tad dry, but hey, you get the idea).

Want the Sausage Gravy recipe too? Of course you do, because what better to top your biscuits, but Sausage Gravy. Heart attack on a plate you may as well call it, but at least you die happy!

These are our low-salt breakfast links...delish!

These are our low-salt breakfast links…delish!

Sausage Gravy (GF)
1 lb. homemade link sausages (OK, if you are not as big a freak as me and don’t make your own sausage, then just buy some yummy breakfast sausage in bulk)
about 2 cups milk
2 Tbs. cornstarch
salt and pepper to taste.

Directions: Easy peasy. Fry the sausage until it’s done. Pour in the milk and stir up all the brown bits in the bottom of the pan. Bring to a low simmer (don’t boil milk. It’s not pretty when you’ve scorched milk. I know. Trust me.).IMG_0031 Let simmer for about 5 min. or so, then make a slurry of the cornstarch with about 3-4 Tbsp. milk. Pour into pan and stir until thickened. If it’s not thick enough for your liking, add more cornstarch. Too thick? More milk, of course. Add salt and pepper to your own taste. Pour over piping hot biscuits and top with a fresh egg! God. I’m hungry.

*I actually love most of Bob’s Red Mill products (which is located in my lovely state of Oregon) but can’t abide their all-purpose GF flour with its garbanzo and fava bean blend. If I wanted my cookies to taste like beans, I’d fill them with refried pintos instead of chocolate ganache.

8 thoughts on “DIVERGENCE (not the movie…biscuits)

    • Someone else asked for my pumpkin pie recipe…that will continue the Southern (U.S.) flare! They’re not known for their healthy food down in the South, but DAMN, it’s good. P.S., I’m almost out of my Kerrygold, AND I found an unsalted version at my local market…

      Also, my electric car has been making this weird squeaking when I turn. I’ll look for the answer to my car troubles on your site. Keep that in mind. Maybe it’s something Tark and Mara will have to look into. Though perhaps that’s a bit too pedestrian for them, eh? Unless it’s gold-plated cars, with diamond-studded wheels.

      Liked by 1 person

      • Now there’s an idea. Although they’d probably be more into cars made out of the debris of broken banks and shattered dreams, or something like that. It’d have to be a far more poetic type of destruction. I’ll get working on it. It’ll be done by the time you send me my pie.

        Liked by 1 person

  1. I think a girl should be able to blog about whatever she wants without having her motives questioned. P.S. I can personally attest that every damn thing Mara and Alex crank out in their kitchen is delicious. My kids talk about Mara’s food randomly, I kid you not. Her Mac and Cheese is Abby’s favorite thing ever.

    Whose house did you go to in fourth grade? I totally want to know now…

    Liked by 1 person

    • Oooh, I can’t reveal the 4th grade incident publicly…wouldn’t want to hurt feelings and all. And thanks Trish for the complement on our cooking. I’m glad the girls like it!


  2. It’s good to know I’m not the only one with divided interests, Mara. Like you, I’ve been baking since I was very young. By the time I was twelve my mother preferred my pastry and cakes to hers and kindly handed all baking tasks to me from then on. I’ve never stopped baking since. My six children didn’t know what shop-bought confectionaries tasted like until they left home. Pumpkin pie is much more popular in the U.S. than here, and from what I’ve seen, many of your pies are what we’d call flans or tarts in the U.K. Our pies have a pastry top/lid as well as a base. The pie you show looks delicious though.No one in my family is gluten intolerant, so I haven’t needed to go down that route yet.
    Like you, my husband and I have always grown our own produce – every type of vegetable and fruit trees and bushes. We’ve never bothered with our own hens because a local farmer-friend supplied us with eggs – as well as chicken and turkey (meat. I mean).
    Anyway, I really enjoyed your ‘foody’ post and will look out for the next one. 🙂


    • Yay Millie, we are kindred spirits! Have you ever traveled in the U.S.? If you do, you MUST get yourself some good pumpkin or sweet potato pie. Or, maybe I’ll post that recipe next! I’ve got a great GF pie crust recipe, (you could just use regular)…hummmm. And I think it would be important for me to MAKE the pie so I could take pictures this time. I made one for my son’s 11th birthday because he wanted that instead of birthday cake! 🙂 What can I say, I’m creating another food snob…at least in regards to pie.

      Liked by 1 person

      • Yes’ please post the recipe for pumpkin pie next – with a photp of it. I’ve never really known how you do it ‘over there’. It must be good if your son prefers it to birthday cake. What’s wrong with a food snob, anyway? Good for him, I’d say. Loved your post. 🙂

        Liked by 1 person

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