Name: Gluten Free Biscuits & Sausage Gravy
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Ingredients: 2 cups Gluten Free 1-to-1 Baking Flour; 1 tbsp Baking Powder; 1/2 tsp Salt; 1/3 cup Cold Unsalted Butter, cubed; 3/4 cup Cold Buttermilk; 1 lb Breakfast Pork Sausage; 3 tbsp Gluten Free 1-to-1 Baking Flour; 2 1/2 cups Whole Milk; 1/2 tsp Salt; 1/2 tsp Black Pepper; 1/4 tsp Garlic Powder

There’s nothing quite like a plate of warm biscuits smothered in thick sausage gravy. It’s one of those comfort food classics that just hits different, especially on a lazy weekend morning.

The good news is you don’t need gluten to make it taste amazing. These gluten free biscuits and sausage gravy taste just as good as the traditional version, and I’m not exaggerating.

The biscuits come out golden and fluffy using a simple gluten free 1-to-1 baking flour. And the gravy is rich, savory, and packed with crumbled sausage in every bite.

The whole thing comes together in about 30 minutes, which makes it totally doable for a weekday breakfast too. No fancy techniques or hard to find ingredients needed.

If you’ve been missing biscuits and gravy since going gluten free, this one’s for you.

Why You’ll Love This Recipe

A Classic Comfort Meal Made Gluten Free – Biscuits and sausage gravy is one of those iconic comfort foods that people on a gluten free diet often think they have to give up. This recipe proves you absolutely don’t have to miss out on it.

Drop Biscuits Mean Zero Fuss – You don’t have to roll out dough or use biscuit cutters here. Just scoop and drop the dough onto the baking sheet, which makes these biscuits super beginner friendly and way less messy.

Ready in About 30 Minutes – The biscuits bake in around 15 minutes and you make the sausage gravy on the stove while they’re in the oven. Everything comes together at the same time so you’re not waiting around.

The Gravy Is Rich and Creamy – Made with real pork sausage, whole milk, and simple seasonings like garlic powder and black pepper, this gravy gets thick and flavorful without needing any complicated ingredients or techniques.

Ingredients

For the Biscuits

2 cups Gluten Free 1-to-1 Baking Flour
1 tbsp Baking Powder
1/2 tsp Salt
1/3 cup Cold Unsalted Butter, cubed
3/4 cup Cold Buttermilk

For the Gravy

1 lb Breakfast Pork Sausage
3 tbsp Gluten Free 1-to-1 Baking Flour
2 1/2 cups Whole Milk
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Garlic Powder

How to Make

Step 1

Preheat oven to 425F and line a baking sheet with parchment paper. Whisk together gluten free flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in cold buttermilk until a shaggy dough forms.

Step 2

Drop the dough in 8 equal mounds onto the prepared baking sheet. Bake for 14 to 16 minutes until the tops are golden brown and the biscuits are cooked through.

Step 3

While the biscuits bake, cook the breakfast sausage in a large skillet over medium heat, breaking it into crumbles, until fully browned and no pink remains, about 6 to 8 minutes.

Step 4

Sprinkle gluten free flour over the cooked sausage and stir for 1 minute. Slowly pour in milk while stirring constantly. Add salt, pepper, and garlic powder. Cook, stirring often, until the gravy thickens, about 4 to 5 minutes.

Step 5

Split the warm biscuits in half and place on plates. Ladle the sausage gravy generously over the top and serve immediately.

Helpful Tips

Keep the Butter and Buttermilk Really Cold

This is the biggest thing with biscuits. Your butter needs to be cold and your buttermilk needs to be cold. If either one warms up too much before baking, your biscuits will spread out flat and turn dense instead of rising up tall and fluffy.

Cut your butter into small cubes and stick it back in the fridge for about 10 minutes before you use it. For the buttermilk, keep it in the fridge until the very last second when you’re ready to stir it in.

If your kitchen runs warm, you can even pop the cubed butter in the freezer for 5 minutes. The colder everything stays, the better your biscuits will puff up in the oven.

Don’t Overwork the Biscuit Dough

When you cut the butter into the flour mixture, stop as soon as it looks like coarse crumbs with some pea-sized butter chunks still visible. Those little pieces of butter are what create flaky layers when they melt in the oven.

Same thing when you add the buttermilk. Stir just until a shaggy dough comes together. It should look a little rough and uneven, and that’s exactly what you want.

Gluten free dough is a bit more forgiving than regular dough since there’s no gluten to overdevelop, but overworking it will still press out all the air and melt the butter from the heat of your hands, leaving you with flat, tough biscuits.

Use a Gluten Free 1-to-1 Flour That Contains Xanthan Gum

Not all gluten free flours work the same way. This recipe is designed for a 1-to-1 baking flour blend, which is the kind that already has xanthan gum mixed in. That ingredient acts as a binder and helps your biscuits hold their shape and not crumble apart.

If your flour blend doesn’t include xanthan gum, you’ll need to add about 1 teaspoon on your own. Without it, the biscuits can fall apart when you try to split them and the gravy won’t thicken properly either.

Check the ingredients list on your flour bag before you start. Brands like Bob’s Red Mill 1-to-1 already have it included.

Frequently Asked Questions

Can I make the biscuits ahead of time?

Yes, you can bake the biscuits ahead and store them in an airtight container at room temperature for up to one day. When you’re ready to serve, warm them in the oven at 350F for about 5 minutes so they taste fresh again.

You can also freeze the unbaked dough mounds on a baking sheet, then transfer them to a freezer bag once solid. Bake straight from frozen at 425F, just add an extra 2 to 3 minutes to the bake time.