Gluten Free Biscuits and Pork Sausage Gravy

A close up of a plate of golden biscuits smothered in pork sausage gravy

Biscuits and Gravy is one of Mr. Everything’s favorite breakfasts to indulge in. So naturally I have my own recipe. That way I can make it at home and enjoy it with him. I have yet to even hear of a restaurant that serves a gluten free biscuits and gravy, though I’m sure somewhere out there someone has it on their menu. Instead of hunting for them I just make my own.

I love using these buttermilk biscuits for this recipe. They are buttery and flaky and stand up well when smothered in gravy. They also can be made ahead and frozen. I don’t know about you but I love sleeping in. So when it comes to making biscuits and gravy in the morning, having the biscuits already done is such a time saver.

I often make a full batch of biscuits and whatever I’m not using right away I freeze. When I need one or two (like for biscuits in gravy) I just pop them in a 350F oven to reheat. 15 to 20 minute later they are perfectly reheated and taste just like fresh baked biscuits.

It’s so comforting and delicious

An overhead view of a plate of biscuits smothered in pork gravy and a fork laying next to them on the plate

I’ve been using pork a lot lately and I’m loving it. Last year we raised pork for the first time and the flavor is mind blowing. If you don’t have pastured pork for this recipe then get the best quality pork you can (flavored is okay, but it will greatly effect the flavor of the finished gravy).

Biscuits and gravy is a very hearty meal and I often pair it with sautéed vegetables or a cup of sauerkraut. Either will balance out the richness of the biscuits and gravy nicely and make for better balanced meal.

For my recipe I use onion and garlic powder instead of fresh because I prefer the texture they give and feel it gives a better flavor throughout the gravy. You can try using freshly minced onion and garlic for this recipe but you’ll need to sauté and remove them along with the meat in the first step or they might interfere with the next set and cause a lumpy gravy.

A close up of a plate holding biscuits smothered with pork gravy that has had a bite taken out of it and a fork with gravy residue on the tines

So go make these buttermilk biscuit now and then have this biscuits and gravy tomorrow morning or this weekend, you will fall in love with them.


Biscuits and Gravy

 Buttery and flaky biscuits smothered in creamy sausage gravy are the perfect comfort food

  • Author: Alycia Louise
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Breakfast, Main Course
  • Cuisine: American


Units Scale
  • 1 tsp Bacon grease
  • 1/2 lb Breakfast sausage
  • 2 TBS Corn starch
  • 1 cup Half and Half
  • 1/2 cup Milk
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 4 Gluten free Biscuits


  1. In a large skillet brown the sausage over medium-high heat. Once the meat is browned removed it from the pan and set it aside.
  2. Add the bacon grease and corn starch to the pan and whisk to combine. Pour in the half and half and milk and whisk till thickened. Turn off the heat.
  3. Add in the browned sausage, salt, pepper, onion and garlic powder and stir till combined. Taste and adjust salt and pepper as needed.
  4. Divide the biscuits out to two per plate and smother with sausage gravy.


  • Calories: 1042

Keywords: biscuits, Gluten free, gravy

A fork holding a bite sized piece of biscuit with pork sausage gravy on top. With a plate of biscuits and gravy in the background
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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
Articles: 251

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