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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



  • 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


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


  • 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



  • 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.


  • 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.


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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