When you think of brunch, there's always some sort of fun or fancy way to put your meal together. Eggs Goldenrod is a great way to make the fancy without all the hard work. This is a family favorite and a crowd pleaser.
BISCUIT INGREDIENTS
2 cups gluten-free 1:1 baking flour
4 tsp baking powder
1/2 tsp salt
1/4 cup vegetable shortening (Crisco or coconut oil)
1 1/3 cup milk
BISCUIT DIRECTIONS
1. Preheat your oven to 425 F (218 C). Put flour, salt, baking powder into a bowl and whisk to combine. Add the shortening and mix with a pastry cutter or fork until crumbly.
2. Add milk to just moisten. Form a ball and knead gently a couple of times.\
3. Pat into a 3/4 inch thickness on a floured surface and cut into rounds using a mason jar lid ring. You can cut them smaller or larger if you wish, but we found the smaller sizes dried out faster.
4. Place in a greased 9" round cake pan, close together, and bake for 12-15 minutes at 425 F (218 C).
EGG (WHITE) GRAVY INGREDIENTS
9 hard boiled eggs
6 Tbsp butter
6 Tbsp gluten-free 1:1 baking flour
3 cups milk
1 tsp of corn starch
Spices: salt, pepper, minced garlic, dried onion, dried parsley to taste
EGG GRAVY DIRECTIONS
1. Peel your eggs and separate out the yolks from the whites. Finely grate the yolks into a small serving bowl and set aside.
2. Cut the whites into chunks, (you can use an egg slicer) and set aside.
3. In a quart-sized sauce pan, melt the butter over medium heat. Add the flour and cook over medium heat for at least 1 minute (but DO NOT brown) to make a blended paste. Remove from heat.
4. Mix in 2 cups of milk. Return to heat and slowly add in the rest of the milk, stirring continuously until thickened. Add the corn starch. Let it simmer while stirring (probably around 10 minutes).
5. Add in the spices and gently stir in the eggs and let thicken a bit more.
6. To Serve, cut biscuits in half on a plate, ladle some of the egg gravy over them, and sprinkle the ground up yolks over the top. Serves 6.