This gluten-free biscuits and gravy is a delicious classic comfort food breakfast made with homemade gluten-free biscuits topped with a simple 4-ingredient sausage gravy.
This recipe for gluten-free biscuits and gravy is a classic comfort food recipe made with homemade gluten-free biscuits and an easy 4-ingredient breakfast sausage gravy.
We love making this classic biscuits and gravy recipe as a weekend brunch recipe. You can prepare the biscuit dough the night before and store in the fridge. In the morning, bake the biscuits while you make the gravy for an easy and quick gluten-free breakfast.
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Why You'll Love This Recipe
- Comfort Food
- Easy Breakfast
Ingredients & Substitutions
- Gluten-Free Biscuits - Our homemade gluten-free biscuits are very easy to make and require just a few pantry staple ingredients.
- Breakfast Sausage - The breakfast sausage is key to this classic sausage gravy recipe. We love using pork sausage for this recipe. Be sure to cut the sausage up into small crumbles while browning to give the gravy the best texture.
- Butter - Butter helps to thicken the gravy and make it even more flavorful.
- Gluten-Free Flour - Gluten-free flour helps thicken the gravy.
- Milk - Milk helps make the gravy creamy. We recommend using whole milk as the higher fat content makes for even creamier gravy.
- Salt & Pepper - Add salt and pepper to taste to enhance the flavors.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools and Equipment
- Pastry Blender - A pastry blender helps cut the butter into the flour mixture. If you do not have a pastry blender you can use a fork.
- Rolling Pin - A rolling pin helps roll the biscuit dough out before cutting it into circles.
- Biscuit Cutter - A biscuit cutter is the best tool for cutting the dough into perfect circles.
- Sheet Pan - You will need a sheet pan to bake the biscuits on.
- Cast Iron Skillet - A cast iron skillet is perfect for making the sausage gravy.
How to Make Gluten-Free Biscuits and Gravy
Step 1. Add the milk, vinegar and eggs to a bowl and whisk together. Set aside.
Step 2. In a separate bowl, add the dry ingredients and whisk together.
Step 3. Add the cubed butter to the flour.
Step 4. Use a pastry blender to cut the butter into the flour.
Step 5. Pour the milk and egg mixture and honey into the bowl with the flour and butter.
Step 6. Stir to combine the wet and dry ingredients into a ball of dough.
Step 7. Shape the dough into a rectangle and wrap in plastic wrap to chill in the fridge.
Step 8. After chilling, roll the dough out into a large rectangle.
Step 9. Fold the dough up by folding one side into the middle of the rectangle of dough.
Step 10. Fold the other side over into the center.
Step 11. Fold the rectangle in half.
Step 12. Use your hand to press the rectangle down and repeat the process to make layers.
Step 13. Roll the dough out a final time to be 1 inch thick.
Step 14. Use a biscuit cutter to cut the dough into circles.
Step 15. Place the biscuits on a sheet pan so they are just barely touching on the sides.
Step 16. Place the sheet pan in the oven and bake the biscuits.
Step 17. Add the meat to the skillet.
Step 18. Brown the breakfast sausage.
Step 19. Add butter to the browned meat and allow to melt.
Step 20. Add gluten-free flour to the skillet.
Step 21. Stir the flour into the meat.
Step 22. Pour the the milk into the skillet and stir.
Step 23. Bring the gravy to a boil and allow it to thicken.
Step 24. Serve the biscuits and gravy.
Recipe Serving Suggestions
This recipe makes enough to serve 4-6 people. We recommend cutting the biscuits in half and scooping the sausage gravy over them. Sprinkle with salt and pepper to taste.
If you like this breakfast recipe, you will love our other gluten-free breakfasts.
Expert Tips & Variations
- Use cold butter. Cold butter is essential for biscuit dough. The cold butter in the dough melts while baking to create flaky layers.
- Chill the dough. Be sure to chill the dough for at least 30 minutes before cutting into biscuits and baking. You can also chill the dough overnight to make fresh biscuits in the morning.
- Keep the dough cold. You want the dough to stay cold to make sure the butter doesn't melt before baking. As the biscuits bake the butter melts creating air pockets which result in layers.
How to Store Gluten-Free Biscuits and Gravy
- Refrigerator - Store the gravy in an airtight container in the fridge for up to 4 days.
- Freezer - Store the biscuits in an airtight container in the freezer for 2-3 months.
Recipe FAQ
Yes! You can make the biscuit dough the night before and store in an airtight container in the refrigerator overnight. In the morning, remove the dough from the fridge and roll out per the instructions. Bake the biscuits, make the gravy and enjoy!
You can freeze gravy. Add the gravy to a zip lock bag and place in the freezer to freeze. When you are ready to enjoy the gravy, remove it from the fridge and allow to thaw. Add the thawed gravy to a skillet on medium heavy to warm up then serve over biscuits.
Gluten-Free Breakfast Recipes
Gluten-Free Biscuits and Gravy
This gluten-free biscuits and gravy is a delicious classic comfort food breakfast made with homemade gluten-free biscuits topped with a simple 4-ingredient sausage gravy.
Ingredients
Gluten-Free Biscuits
- 2 + ¾ cup gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 Tablespoons cold butter, cubed
- 2 Tablespoons honey
- 2 eggs
- ¾ cup milk
- 1 teaspoon apple cider vinegar
Sausage Gravy
- 1 pound ground breakfast sausage
- 1 Tablespoon butter
- ⅓ cup gluten-free flour
- 3 cups whole milk
- salt and pepper to taste
Instructions
- Make the gluten-free biscuits. In a small bowl, combine the milk, apple cider vinegar and eggs. Whisk together and set aside.
- In a medium size bowl, add the gluten-free flour, baking powder, baking soda, and salt. Whisk together.
- Cut the cold butter into cubes and add to the flour mixture.
- Use a pastry blender to cut the butter into the flour until it is the size of small peas.
- Pour the egg and milk mixture into the bowl with the dry ingredients.
- Pour the honey into the bowl.
- Use a spatula to mix everything together to combine into a ball of dough.
- Form the ball into a rectangle and cover with plastic wrap.
- Place the covered dough in the fridge to chill for 30 minutes.
- Remove the biscuit dough from the fridge and preheat the oven to 400 degrees.
- Sprinkle gluten-free flour on a clean work surface.
- Place the dough on the counter.
- Use a rolling pin to roll the dough out into a square that is about ½ inch thick.
- Fold the dough into thirds, then in half to create a square.
- Use your hands to press the dough down to slightly flatten.
- Repeat the process of rolling the dough out and folding it up a total of 3 times to create the biscuit layers.
- Roll the dough out into a square or rectangle that is 1 inch thick.
- Use a biscuit cutter to cut the dough into circles.
- Place the biscuits onto a sheet pan.
- Place the sheet pan in the oven and bake for 20-25 minutes at 400 degrees.
- Remove the biscuits when they have risen and the tops are slightly browned.
- Make the sausage gravy while the biscuits cook. Add the breakfast sausage to a skillet on the stovetop. Brown the meat on medium heat and use a spatula to break the sausage into small crumbles.
- When the meat is browned, decrease the heat to low to medium heat and add a tablespoon of butter to the skillet and stir into the meat until it melts.
- Add ⅓ cup gluten-free flour to the skillet and stir into the meat.
- Pour the milk into the skillet and stir into the meat.
- Bring the gravy to a rolling boil and continue to stir the gravy as it thickens.
- When the gravy thickens, remove it from the heat. Add salt and pepper to taste.
- Assemble the biscuits and gravy. Cut a biscuit in half and place both halves on a plate. Top the biscuit with the sausage gravy and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 673Total Fat: 44gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 187mgSodium: 1255mgCarbohydrates: 44gFiber: 1gSugar: 14gProtein: 25g
