Instructions

1. Preheat oven to 400ºF.
2. Separate dough into 8 equal sized pieces.
3. Fold each piece onto itself 3-4 times and press down into discs, being careful not to round off the edges. Rough edges allow the biscuits to rise higher and if they get sealed off from being molded into perfect circles or being cut with a blunt item such as a coffee cup, they will not get a good rise. If you prefer to roll out and cut your biscuits, make sure you use a very sharp biscuit cutter or knife.
4. Bake on a parchment lined baking sheet for 16-20 minutes. Note that these biscuits don't get very brown so check them around 16-20 minutes and be careful to not over-bake.
5. While the biscuits bake, brown sausage in a medium skillet over medium-high heat.
6. When the sausage is fully cooked, remove from the skillet using a slotted spoon and set aside. Leave the remaining fat in the skillet.
7. Whisk in the gluten free all purpose flour and allow to brown for a moment.
8. Whisk in coconut milk and spices and add the meat back in. Increase the heat and allow the mixture to bubble slightly. Turn off the heat once thickened. It will continue to thicken as it cools.
9. To serve, slice the biscuits into top and bottom halves and top with gravy. The texture of the biscuits improve if you allow them to cool for a few minutes before slicing open.