This easy gluten-free biscuits and gravy recipe delivers all the comforting flavor of the homestyle classic! Enjoy soft, flaky gluten-free buttermilk biscuits smothered in a rich, gluten-free sausage gravy.
Why You Will Love Gluten Free Biscuits and Gravy
This gluten-free biscuits and gravy recipe tastes exactly like the nostalgic classic meal you remember from childhood. Enjoy tender, flaky gluten-free buttermilk biscuits coated in a rich sausage gravy—the ultimate comfort food made gluten-free! Here are some reasons why you will love this recipe:
- Thick, Creamy White Gravy: The homemade gravy uses simple ingredients yet turns out rich, thick, and incredibly flavorful, making it perfect for smothering those fluffy biscuits.
- Quick and Easy: This recipe is surprisingly quick and easy to prepare, making it perfect for weekend brunches or a hearty breakfast. To save even more time, freeze the raw, cut-out biscuits ahead of time, then bake until golden brown when you're ready.
Gluten Free Sausage Gravy Ingredients
Ingredient Notes
Here are a few notes on some of the key ingredients to make these gluten-free biscuits and gravy. See the recipe card below for exact measurements.
- Ground Pork Breakfast Sausage: You'll need one pound of ground pork sausage. Be sure to read the ingredients carefully, as not all breakfast sausage is gluten-free. For this recipe, avoid maple or Italian sausage flavors.
- Milk. Whole milk works best for nice, thick, rich gravy. If you use low-fat milk or skim milk, your gravy will be much thinner.
- Gluten-Free Flour: In this recipe, we use Bob's Red Mill Gluten-Free 1 to 1 Baking Flour to thicken the gluten-free gravy, but any gluten-free flour blend should work. Just make sure to weigh the flour on a food scale.
- Gluten-Free Buttery Biscuits: For a classic biscuits and gravy experience, we recommend using our easy gluten-free buttermilk biscuits recipe. During the fall, try pairing our gluten-free pumpkin biscuits with sage and rosemary for a seasonal twist.
How To Make Gluten Free Biscuits and Gravy
Here's an overview of how to make this recipe. For complete instructions, you can jump to the recipe card.
- Step 1: Make the biscuits. Follow the instructions for my gluten-free buttermilk biscuit recipe. (You can make and freeze the raw cut-out biscuit dough ahead of time to save on prep.)
- Step 2: Brown the sausage. Add the ground sausage to a large skillet and cook until it browns.
- Step 3: Cook the gluten-free flour. Stir the gluten-free flour into the cooked sausage and continue to cook for 1-2 minutes.
- Step 4: Add the milk. Pour in the whole milk. Continue to cook until the gravy thickens.
- Step 5: Season the creamy sausage gravy. Stir in the salt, black pepper, and red pepper flakes.
- Step 6: Serve. Split the flaky biscuits in half and serve with a large scoop of the savory sausage gravy.
More Gluten Free Biscuit Recipes
- Gluten Free Buttermilk Biscuits
- Gluten Free Pumpkin Biscuits with Rosemary and Sage
- Gluten Free Chicken Pot Pie with Biscuits
I hope you love this gluten free biscuits and gravy recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Gluten Free Biscuits and Gravy
This easy gluten-free biscuits and gravy recipe delivers all the comforting flavor of the homestyle classic! Enjoy soft, flaky gluten-free buttermilk biscuits smothered in a rich, gluten-free sausage gravy.
Ingredients
- 1 pound gluten-free pork breakfast sausage
- ¼ cup (34g) gluten-free flour (Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
- 2 ½ cups (600ml) whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 batch gluten-free buttermilk biscuits recipe
Instructions
- Make the biscuits. Follow this recipe for gluten-free biscuits.
- Brown the sausage. Heat a large skillet over medium-high heat. Add the sausage, breaking it into small pieces with a wooden spoon. Cook for about 5-7 minutes, stirring frequently and scraping up any browned bits from the bottom of the skillet, until the sausage is cooked through.
- Cook the flour. Lower the heat to medium. Sprinkle the gluten-free flour evenly over the sausage. Stir well to combine, and cook for 1-2 minutes until the flour is completely absorbed.
- Add the milk. While stirring constantly, gradually pour in the milk. Continue stirring frequently until the gravy thickens and begins to simmer. Reduce the heat to medium-low and cook for another 2 to 3 minutes, stirring often, until it reaches your desired consistency.(If the gravy is too thick, simply add more milk, 1 tablespoon at a time, until it reaches the desired consistency.)
- Season the gravy. Remove the skillet from the heat and stir in the salt, black pepper, and red pepper flakes.
- Serve. Pour the gravy over warm gluten-free biscuits and serve.
Notes
Storage:
Gravy
Any leftover gravy can be stored in an airtight container for up to 4 days. When refrigerating sausage gravy, it tends to thicken considerably. Warm it over low heat on the stove top or in the microwave, gradually adding more milk until it reaches your desired consistency. Adjust the seasoning as desired.
Biscuits
Leftover biscuits can be stored in an airtight container at room temperature for 2 days.
Nutrition:
The nutrition facts are for the gravy, not including the biscuits.
Nutrition
Calories: 265kcalCarbohydrates: 9gProtein: 15gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 67mgSodium: 715mgPotassium: 344mgFiber: 1gSugar: 5gVitamin A: 247IUVitamin C: 1mgCalcium: 136mgIron: 1mg
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