Gluten Free Biscuits and Gravy

These gluten free biscuits and gravy recipe couldn't be simpler to make. 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.

Now with this easy breakfast recipe, you can make your own creamy gravy with your favorite breakfast sausage and the absolute best, fluffy, gluten free homemade biscuits! Nothing beats being able to enjoy your favorite buttery biscuits again with a delicious gluten-free sausage gravy recipe. You don't have to miss out on any of your previous favorites when following a gluten-free diet.

I love using my 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.

Why You'll Love This Recipe

• Bringing a childhood breakfast recipe back into your life, except its gluten free and safe to eat now
• So simple to make and easy to scale to feed a crowd
• It's a family favorite recipe that will dazzle everyone's taste buds
• Nothing crazy required, just basic ingredients for the perfect breakfast gravy
• Filling and delicious. Nobody saying they're hungry in 10 minutes!

Ingredients Needed

Get more info on the simple ingredients in the recipe card at the bottom of the post.

• Bacon grease
• Breakfast sausage- use whatever you have on hand and prefer, pork sausage, chicken sausage or turkey sausage will all work wonderfully
• Corn starch
• Half and Half
• Milk
• Black Pepper
• Salt
• Onion powder
• Garlic powder
• Gluten free Biscuits (store bought or homemade)

HOW TO MAKE GLUTEN FREE BISCUITS AND GRAVY

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 cornstarch 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.

Storage

Leftover biscuits should be stored in a ziptop bag or wrapped with aluminum foil and be kept at room temperature for a few days.

Once your savory sausage gravy has cooled down to room temperature, it can be transferred to an airtight container and be stored in the refrigerator for 3-4 days.

You can keep gluten-free gravy even longer by transferring it to a freezer-safe container and freezing it for up to 2-3 months. My homemade biscuits freeze nicely also. Making this a perfect recipe for a make ahead meal!

How to reheat biscuits

When I need one or two (like for biscuits in gravy) I just pop them in a 350F oven to reheat for 15 to 20 minutes.

How to reheat gluten free gravy

Sausage gravy can be reheated in the microwave, but may start to separate or change the texture. I prefer to reheat my sausage gravy in a pot on the stovetop. This way, I can make sure it gets warmed all the way through and I can adjust the consistency if needed. If it's too thick, I can add a splash of milk as it's reheating. Always stir well when reheating.

How to thicken flourless sausage gravy?

Wondering how we are going to thicken gravy without all purpose flour that is traditionally used in gravy? Well, it's actually super simple!

Instead of flour, we simply use cornstarch as a thickener. Corn starch is an all around great thickener for just about anything you want to make a gluten free version of.

What kind of sausage should I use?

Previously, 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 affect the flavor of the finished gravy). If you don't want to use pork breakfast sausage, you can use other sausage varieties.

What to serve with gluten free sausage gravy and biscuits?

Biscuits and gravy is a very hearty meal and I often pair them 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.

Tips and Variations

• For this recipe, I used 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.
• I like to use homemade gluten-free biscuits, but you can use any gluten free flaky biscuits.
• Add the salt and pepper to your rich gravy as much or as little as you and your guests will like.
• You can make this a dairy free recipe by replacing the half and half and milk with a dairy free milk, like coconut milk, almond milk, oat milk, etc. Whatever non-dairy milk you have will work, it just may not have the same rich flavor as it would with traditional cows milk.
• Don't forget to check your sausage to ensure that it is gluten free, some manufacturers have started adding it to recipes.

So go make these buttermilk biscuits now and then have this biscuits and gravy tomorrow morning or this weekend, you will fall in love with them. Watch how quickly this becomes one of your entire family's favorite gluten-free breakfasts to enjoy!

Print