Easy Gluten Free Sausage Gravy and Biscuits Recipe

Nothing is better on a Saturday morning than delicious breakfast foods, and what is more delicious than a creamy gravy packed with sage sausage poured over flaky biscuits… make it a gluten-free breakfast of champions and it’s pure comfort food! We are diving into my favorite biscuit recipe that yields the most fluffy biscuits. AND my easy, go-to gluten-free gravy recipe. Both of these recipes help to deliver a hearty breakfast recipe for those with Celiac Disease or those with gluten sensitivities. With few simple ingredients we can make delicious, fresh gluten-free biscuits AND gluten-free country-style sausage gravy! Easily one of my favorite breakfast foods and a family favorite!

Growing up we didn’t do a whole lot of sausage and biscuit breakfast – we were more of a waffles for Saturday morning breakfast family – BUT we did always do roast with Sunday lunch, and we ALWAYS had biscuits. Since I was diagnosed with Celiac 2006, I hadn’t had a good, flaky biscuit for YEARS. When I started baking again, I was thrilled to create a recipe that yields the flaky and light biscuits I remembered from y childhood! 

What You Will Need for this Recipe

For the gravy:

• whole milk
• sage pork sausage or pork breakfast sausage 
• gluten-free flour blend
• cayenne powder (optional)
• black pepper

For the biscuits:

• butter
• greek yogurt 
• baking powder
• baking soda
• salt

Now let’s dig into the steps! Both of these recipes don’t take a lot of time to come together, so let’s make those taste buds happy!

We are going to start with the biscuits so, preheat that oven to 450 degrees. Using a stand mixer combine 2 1/4 cups of flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Add the 6 tablespoons of cold, cubed salted butter to the mixer and blend until the mixture resembles grains of sand. Then, add the 1 cup of greek yogurt to the stand mixer and mix until just combined. 

Sprinkle all purpose gluten-free flour or rice flour, and roll the biscuit dough to an inch of thickness. Using a biscuit cutter, cut the biscuits and place them onto a baking sheet lined with parchment paper. You can roll out the dough an additional time (this recipe should yield 9-12 biscuits). Pop into the oven for 8-10 minutes or until the tops are starting to golden. 

While the biscuits are baking, let’s start on the gravy! I always like to use 2 pounds of sausage – either a sage or breakfast will do! In a large skillet and using a wooden spoon, brown the ground sausage over medium heat. Once cooked, sprinkle in a heaping tablespoon of your favorite gluten-free flour. I’ve used Bob’s Red Mill, King Arthur, and Arrowhead Mills, and all have worked beautifully! You could also use a heaping tablespoon of cornstarch if you wish. Cook the flour with the sausage for 2-3 minutes on medium-low heat. Then pour in 3-4 cups milk (I prefer whole milk, but you could use your preference) and stir occasionally for 5 minutes, or until the gravy begins to thickens. Sprinkle in the cayenne (this is optional) and turn off the heat. The smooth gravy will thicken as it sits! 

Now, once the biscuits come out of the oven, I like to rub a little butter on top of them for a little boost of buttery heaven! Plate the warm biscuits and slather with the southern-style sausage gravy! Best with a piping hot cup of coffee and still wearing your pajamas!

Why You Will LOVE these Recipes:

• the biscuits are light and fluffy, like those made with regular wheat flour
• the sausage in the gravy produces a rich gravy full of flavor
• both recipes come together QUICK
• the gravy recipe make enough biscuits for a crowd, or for leftovers 
• the gravy tastes like the savory sausage gravy you’ve been craving since giving up gluten
• if you are not a gravy person, the biscuits taste heavenly with jam or honey, or can be made into a breakfast sandwich

Check out the recipe card below!