Gluten-free biscuits and gravy are an outstanding gluten-free version of the breakfast classic, and are just as delicious as the original!
Tender, fluffy, buttery biscuits are smothered in an indulgent sausage gravy. They are so good, you won’t believe they’re gluten free. They’re fun and simple to make and don’t require special techniques.
These biscuits are great for small breakfast and brunch gatherings, holiday mornings, and any event where gluten-free baked goods are requested.
They go great with a side of eggs, home fries or a leafy green salad, and the biscuits themselves are wonderful with a smearing of honey butter or fruit jam if you want to forgo the gravy. However they’re served, they’re sure to be hit with everyone!
What You Need to Make Gluten-Free Biscuits & Gravy
To make this recipe, you’ll need a high-quality universal gluten-free flour blend, as well as standard pantry items and gluten-free breakfast sausage. If you can’t find gluten-free breakfast sausage, you can use bacon or mushrooms, or you can omit it completely.
The liquid component is buttermilk with an egg mixed in to give the biscuits some extra binding. If you don’t have buttermilk, you can use heavy cream, or use regular milk blended together with ¼ cup of plain yogurt. As with any biscuit recipe, make sure your non-dry ingredients are extremely cold!
- Universal Gluten-Free Flour Blend
- Baking Powder
- Baking Soda
- Gluten-Free Breakfast Sausage
- Whole Milk
- Black Pepper
How To Make Gluten-Free Biscuits and Gravy
Line a baking sheet with parchment paper and set aside. In a large mixing bowl, combine gluten-free flour, baking powder, baking soda, and salt and whisk to combine.
Add in the butter and use your hands or a pastry cutter to smash the butter into the dough until chickpea-sized balls form.
Mix together the egg and buttermilk until homogeneous, and stream into the flour and butter mixture. Use a spatula to mix together until a dough starts to form. The mixture may appear a little wet, but that’s OK (gluten-free flour absorbs more liquid than regular flour).
Place the bowl in the refrigerator for 20-30 minutes to chill the butter and let the dough settle.
Turn the dough out onto a lightly floured work surface and use your hands to shape the dough into a 1-inch thick square. Cut the square into 4 equal pieces and stack them one on top of the other and gently press down to compress the layers.
Use your hands to shape the dough into a 1-1½ inch thick square, and using a very sharp knife, cut the square into a 3×3 grid. Transfer the biscuit squares to the prepared baking sheet and place in the freezer for 15 minutes to firm up the butter.
While the biscuits are resting, heat the oven to 400F. Brush the biscuits with buttermilk and bake for 20-25 minutes or until the tops are golden brown. Transfer to a cooling rack and let cool for 10 minutes.
Make the gravy while the biscuits are baking.
In a frying pan set over medium-high heat, cook the sausage until it’s cooked through, brown and slightly crispy. Reduce the heat to medium and add 3 tablespoons of butter.
Once the butter has melted, sprinkle 3 tablespoons of gluten-free flour over everything in the pan. Stir to combine everything and cook for 1-2 minutes until a blonde roux has formed in the pan.
While stirring constantly, add the milk to the pan in ¼ cup splashes, making sure the milk is smooth and free of lumps before adding the next splash. Repeat until all of the milk is used, then season to taste with salt and black pepper.
Reduce the heat to low and let the gravy simmer for 10-15 minutes, stirring occasionally, until thickened to your preferred consistency.
Spoon over the biscuits and enjoy while warm!
This recipe uses a universal gluten-free flour blend with a built-in binding agent, such as xanthan gum, to help create structural integrity in the biscuit and thicken the gravy. Most gluten-free flour blends include this, but before you get started double-check the ingredient list just to be safe.
Similar to biscuit recipes that call for add-ins, this recipe utilizes a layering method where the dough is cut into quarters and stacked instead of rolled. Since there isn’t a gluten network to give the dough some stretch, the dough is shaped using your hands instead of a rolling pin, and the biscuits are cut into squares.
If you prefer round biscuits and want to use a biscuit cutter, that’s fine! Push the biscuit cutter straight down and pull up without twisting.
The gravy follows the basic framework for a traditional country gravy and uses the gluten-free flour blend as the thickening agent, so there’s no need to have any additional thickeners on hand.
Does my gluten-free flour have to have a binding agent?
Yes. A binding agent, typically xanthan gum, is crucial for binding and elasticity in gluten-free baking, as there is no gluten network to provide structure. If your gluten-free flour mix doesn’t have xanthan gum, you can buy it at most grocers and add it to the flour, but don’t overdo it. Xanthan gum is strong, so ¼ tsp per cup of flour should be plenty.
Are all sausages gluten free?
No. Many sausages are gluten-free, however it’s very common for sausages to have wheat filler, which of course contains gluten. Most prepackaged sausages will identify themselves as gluten-free, but if you’re concerned, check the label.
How do I fix gravy that’s too thick?
If your gravy is too thick, add more milk. Start with ½ a cup and adjust accordingly. There are many factors that play into how milk reduces, and it’s always ok to add more! Just be sure to adjust for salt and pepper as needed.
Gluten-Free Biscuits and Gravy
For the biscuits:
- 3 cups gluten-free flour blend
- 1 ½ tbsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- 1 cup butter cut into ½ inch cubes frozen or extremely cold
- 1 ¼ cup buttermilk very cold
- 1 large egg very cold
For the gravy:
- 1 lb breakfast sausage crumbled
- 3 tbsp butter
- 3 tbsp gluten-free flour
- 3 cups whole milk
- salt to taste
- black pepper to taste
- Line a baking sheet with parchment paper and set aside.
- In a large bowl combine the gluten-free flour mix, baking powder, baking soda and salt and whisk to combine.
- Add the butter to the flour mixture and using your hands or a pastry cutter, smash the butter into the flour until chickpea sized balls start to form.
- Mix together the buttermilk and egg until homogenous, then stream into the flour and butter mixture.
- Use a spatula to mix together until a dough starts to form, then place the bowl of dough in the fridge for 20-30 minutes to chill the butter and let the dough rest.
- Turn the dough out onto a lightly floured work surface and shape the dough into a 1 inch thick square.
- Cut the dough into 4 equal pieces and stack them on top of one another, then gently compress the layers and shape the dough into a 1-1½ inch thick square.
- Cut the dough into a 3x3 grid, then transfer the biscuit squares to the prepared baking sheet and place in the freezer for 15 minutes to firm up the butter.
- Heat the oven to 400F.
- Brush the biscuit tops with buttermilk and bake for 20-25 minutes or until golden brown and transfer to a wire rack to cool for 10 minutes.
- While the biscuits are baking, make the gravy.
- In a frying pan set over medium-high heat, brown the sausage until cooked through and slightly crispy.
- Reduce the heat to medium and add butter to the pan.
- Once the butter has melted, sprinkle the gluten-free flour mix over everything in the pan and stir to combine.
- Cook for 1-2 minutes until the butter and flour form a blonde pan roux.
- Whisking constantly, add the milk to the pan in ¼ cup splashes, making sure the milk is smooth before adding in the next splash.
- Repeat until all the milk is used, then season to taste with salt and pepper.
- Reduce the heat to medium-low and let the gravy simmer for 10-15 minutes until thickened to your preferred consistency.
- Spoon over the biscuits and serve while warm.
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