Gluten-Free Pumpkin Rosemary Biscuits & Gravy

Gluten-free Rosemary Pumpkin Biscuits and Gravy is the perfect Fall breakfast recipe! Soft and fluffy pumpkin herb-flavored biscuits, paired with a creamy flavorful sausage gravy recipe. It’s comfort food with a healthy twist.

Although a rare indulgence, Biscuits and Gravy was always a breakfast favorite of mine growing up. It’s been years since having the American greasy spoon classic because it tends to be quite rich. It’s also full of unhealthy ingredients including processed meats, added sugar, milk, and flour.

In this recipe, you’ll find I use clean ingredients you can feel good about serving your family, which just so happen to be gluten-free with dairy-free options. This recipe is quick, simple, and for brunch or large parties, you can easily double the ingredients.

GLUTEN-FREE ROSEMARY PUMPKIN BISCUIT INGREDIENTS

We love making these biscuits with or without the gravy. They are simple to make on their own, perfectly paired with a teaspoon of honey or butter. The pumpkin in this gluten-free recipe helps prevent tough biscuits by keeping the batter moist, and the flavor is quite subtle.

  • Gluten-Free Flour Blend: The flours used in this recipe include Bob’s Red Mill Gluten-Free 1:1 Baking Flour, Almond Flour, and Arrowroot Flour. For those with nut allergies, you can substitute the almond flour for more 1:1 baking flour.
  • Dairy-Free Yogurt You can use any plain dairy-free yogurt in this recipe. I’ve tried both almond milk and coconut milk with great success.
  • Pumpkin: Look for canned organic pureed pumpkin, unsweetened.
  • Coconut Oil: Unsalted butter or any neutral oil can be substituted in this recipe.
  • Honey: Substitute with maple syrup for a vegan option.
  • Lemon Juice: Lemon juice is an acid that reacts with the baking soda, helping the biscuits to rise.
  • Baking Soda and Gluten-Free Baking Powder: You will need both baking powder and baking soda in this recipe for the biscuits to rise.
  • Fresh Rosemary: Fresh rosemary is the key ingredient to really bring out all the flavors in this recipe.
  • Garlic Powder: This helps bring a lot of flavor to the biscuits.
  • Salt: Helps to flavor the biscuits.

GLUTEN-FREE SAUSAGE BREAKFAST GRAVY INGREDIENTS

This is the best gluten-free sausage gravy recipe ever! It has a rich flavor with healthy ingredients.

  • Ground Breakfast Sausage: Make sure to read the ingredients carefully as not all ground sausage is gluten-free. My favorite kind to use is a spicy breakfast sausage, but you can always use mild.
  • Oil: You can use any neutral oil to saute’ the onions.
  • Onions: The onions help provide texture and flavor.
  • Coconut Milk: For a creamy texture this recipe uses full-fat coconut milk from a can. You can substitute almond milk or regular milk.
  • Arrowroot and Almond Flour: These are your thickening agents that can be substituted for gluten-free flour.
  • Coconut Oil: Unsalted butter or any other oil can be substituted in this recipe.
  • Chicken Broth: This helps give the recipe flavor, but make sure to look for simple ingredients on the back of the label.
  • Garlic Powder, Black Pepper, Salt: To help flavor the gravy
  • Fresh Sage: This gives the gravy an authentic breakfast gravy flavor.

HOW TO MAKE GLUTEN-FREE BISCUITS AND GRAVY

FOR THE GLUTEN-FREE BISCUITS

  1. Preheat the oven to 375°. Line a large baking sheet with parchment paper. or aluminum foil and set it aside.
  2. In a large bowl, whisk together the gluten-free flour, almond flour, arrowroot powder, baking powder, baking soda, finely chopped rosemary, salt, and garlic powder.
  3. Add the coconut oil to the dry ingredients, using a pastry cutter or fork, cut the oil into the flour until a crumb-like texture is formed.
  4. In a separate medium-size bowl, add the yogurt, lemon juice, honey, and pumpkin. Stir until well combined.
  5. Pour the pumpkin mixture over the flour mixture, stirring until a large ball of dough comes together. Do not overmix the dough or the biscuits will be tough.
  6. On a lightly floured surface, form the dough into a circle and roll out the dough to about 1-inch thick, and 7-inches in diameter. Cut out the biscuits using a 2-inch biscuit cutter. Re-roll any of the biscuit dough scraps until you have 8 biscuits.
  7. Place the biscuits onto the lined baking sheet, and 1/2 an inch apart. Brush the tops of the biscuits with two teaspoons of melted coconut oil, and a pinch of salt.
  8. Bake in the oven for 10 minutes, or until the bottom of the biscuits is golden brown.
  9. Remove from the oven and allow the biscuits to cool for 10 minutes before serving.
  10. Store the biscuits in a tightly sealed container at room temperature for up to 3 days.

FOR THE GRAVY

    1. Dice the onions into small pieces. Add the onions to a large frying pan with oil and on medium heat, saute’ for about 10-15 minutes, stirring frequently until tender.
    2. While the onions are cooking, grab a second frying pan and brown the breakfast sausage until fully cooked, breaking it into crumbles with a wooden spoon. Drain the excess fat with a colander and set the browned sausage aside.
    3. Once onions have fully cooked, add the arrowroot powder, almond flour, garlic powder, and salt. Stir until the onions are fully coated. Turn the heat to high and then add both the coconut milk and broth to the pan. Bring the gravy to a boil, whisking continuously, then reduce the heat to a simmer for 5 minutes, or until gravy has thickened.
    4. Add the breakfast sausage and fresh sage to the gravy, stirring until well combined.
    5. Ladle a quarter cup of gravy over freshly baked biscuits and serve immediately.
    6. Store gravy in the refrigerator for up to 4 days.

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Gluten-Free Pumpkin Rosemary Biscuits and Gravy

Recipe Author : Rebecca Taig
Gluten-free soft and fluffy herb flavored biscuits, paired with a rich flavorful sausage gravy!
5 from 1 vote
Course Breakfast
Cuisine American
Prep Time 45 mins
Cook Time 30 mins
Servings 8 people
Calories 464 kcal

Ingredients
  

PUMPKIN ROSEMARY BISCUITS

  • cup gluten-free flour
  • 1/4 cup almond flour
  • 1/4 cup arrowroot flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons fresh rosemary
  • 1/2 teaspoon garlic powder
  • 6 tablespoons coconut oil, ghee, or butter, solid
  • 1/2 cup plain dairy-free yogurt
  • 1/2 cup pumpkin puree
  • 1 tablespoon honey
  • 1 tablespoon lemon juice

BRUSH THE TOPS OF THE BISCUITS

  • 2 teaspoons coconut oil, ghee, or butter
  • pinch salt

DAIRY-FREE GRAVY

  • 1/2 cup onion
  • 1 tablespoon coconut oil, ghee, or unsalted butter
  • 1/2 pound gluten-free spicy breakfast sausage
  • 1 14 ounce can coconut milk full-fat
  • 1/2 cup chicken broth
  • 2 tablespoons arrowroot powder
  • 1 tablespoon almond flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 teaspoon fresh sage

Instructions
 

FOR THE BISCUITS

  • Preheat the oven to 375°. Line a large baking sheet with parchment paper. or aluminum foil and set it aside.
  • In a large bowl, whisk together the gluten-free flour, almond flour, arrowroot powder, baking powder, baking soda, finely chopped rosemary, salt, and garlic powder.
  • Add the coconut oil to the dry ingredients, using a pastry cutter or fork, cut the oil into the flour until a crumb-like texture is formed.
  • In a separate medium-size bowl, add the yogurt, lemon juice, honey, and pumpkin. Stir until well combined.
  • Pour the pumpkin mixture over the flour mixture, stirring until a large ball of dough comes together. Do not overmix the dough or the biscuits will be tough.
  • On a lightly floured surface, form the dough into a circle and roll out the dough to about 1-inch thick, and 7-inches in diameter. Cut out the biscuits using a 2-inch biscuit cutter. Re-roll any of the biscuit dough scraps until you have 8 biscuits.
  • Place the biscuits onto the lined baking sheet, and 1/2 an inch apart. Brush the tops of the biscuits with two teaspoons of melted coconut oil, and a pinch of salt.
  • Bake in the oven for 10 minutes, or until the bottom of the biscuits is golden brown.
  • Remove from the oven and allow the biscuits to cool for 10 minutes before serving.
  • Store the biscuits in a tightly sealed container at room temperature for up to 3 days.

FOR THE GRAVY

  • Dice the onions into small pieces. Add the onions to a large frying pan with oil and on medium heat, saute' for about 10-15 minutes, stirring frequently until tender.
  • While the onions are cooking, grab a second frying pan and brown the breakfast sausage until fully cooked, breaking it into crumbles with a wooden spoon. Drain the excess fat with a colander and set the browned sausage aside.
  • Once onions have fully cooked, add the arrowroot powder, almond flour, garlic powder, and salt. Stir until the onions are fully coated. Turn the heat to high and then add both the coconut milk and broth to the pan. Bring the gravy to a boil, whisking continuously, then reduce the heat to a simmer for 5 minutes, or until gravy has thickened.
  • Add the breakfast sausage and freshly chopped sage to the gravy, stirring until well combined.
  • Ladle a quarter cup of gravy over freshly baked biscuits and serve immediately. Store the extra gravy in the refrigerator for up to 4 days.

Nutrition

Serving: 1biscuit and gravyCalories: 464kcalCarbohydrates: 50gProtein: 12gFat: 27gSaturated Fat: 14gCholesterol: 21mgSodium: 498mgPotassium: 316mgFiber: 6gSugar: 6gVitamin A: 2412IUVitamin C: 3mgCalcium: 154mgIron: 3mg
Keyword breakfast, gluten free, gluten free biscuits
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About Me

Hi, I'm Rebecca the voice and creator behind this blog, filled with inspiration for entertaining, home design, and delicious gluten-free recipes.

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