I still remember the day my cousin Emily came to visit, suitcase in hand and a look that said, “Please tell me you’ve figured out gluten free biscuits and gravy.” She had just been diagnosed with celiac disease, and I knew her heart was aching more for the family brunches we used to share than anything else.
That morning, I stood in my kitchen, the same one where my mother used to stir gravy in her favorite cast iron pan determined to recreate a version of our old favorite that Emily could eat without worry. The recipe I’m sharing today is the result of that morning: gluten free biscuits and gravy that hold onto all the love, butter, and belly-warming joy of the original.
This isn’t just a dish. It’s a warm embrace. It’s Sunday mornings. It’s laughter at the table and “pass the gravy, please.” Whether you’re celiac, cutting back on gluten, or cooking for someone who is, this dish lets you reclaim one of the South’s most beloved breakfasts, no compromises.
Table of Contents
Ingredients for Gluten Free Biscuits and Gravy
For the Biscuits:
- 2 cups gluten-free all-purpose flour (with xanthan gum included)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar (optional)
- ½ cup very cold unsalted butter (cut into small cubes)
- ¾ cup buttermilk (or almond milk + 1 tablespoon lemon juice)
Tip: Don’t overmix! Gentle hands make fluffy biscuits.
Substitute: Use vegan butter for dairy-free biscuits.
For the Gravy:
- 1 lb gluten-free breakfast sausage (mild or spicy)
- 3 tablespoons butter
- 3 tablespoons gluten-free flour
- 2½ cups milk (or unsweetened oat milk)
- Salt and black pepper to taste
- Optional: pinch of crushed red pepper or thyme
Instructions
Make the Biscuits:
- Preheat your oven to 425°F. Line a baking tray with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, and sugar.
- Add cold butter and cut it into the mix with a pastry cutter (or your hands). The mixture should resemble coarse crumbs.
- Stir in buttermilk until just combined. The dough should be sticky but manageable.
- Turn onto a floured surface and gently pat into a 1-inch thick round.
- Cut with a biscuit cutter or glass and place on the tray.
- Bake for 12–15 minutes or until golden brown on top.
Make the Gravy:
- In a large skillet, cook sausage until browned. Remove and set aside.
- In the same pan, melt butter, then whisk in flour to make a roux.
- Slowly put in the milk while whisking constantly until thickened.
- Stir sausage back in and season with salt, pepper, and a hint of red pepper if you like heat.
If you’re looking for the classic Southern version made with traditional flour, check out my homemade biscuits and sausage gravy recipe
Serving Suggestions
You can serve this dish the classic way, a warm biscuit split open and drenched in that creamy, sausage-studded gravy but don’t stop there:
- With Eggs: Scrambled or poached eggs pair beautifully for added protein.
- With Sautéed Greens: A side of spinach or kale balances the richness.
- For Brunch Guests: Add fruit salad and mimosas for a gluten-free brunch spread.
I always think of my cousin Emily now when I serve this. She cried the first time she took a bite not because of the taste, but because it brought her back to something she thought she’d lost. That’s the power of cooking from the heart.
Nutritional Information (Per Serving)
This dish provides approximately:
- Calories: 460
- Protein: 17g
- Carbohydrates: 32g
- Fat: 29g
- Fiber: 2g
Though it’s indulgent, it’s also surprisingly balanced. The sausage offers a hearty protein boost, while oat or almond milk keeps it light.
Looking for gluten-free breakfasts that also support hormone health? Try these PCOS-friendly recipes
Tips and Variations for Gluten Free Biscuits and Gravy
- Dairy-Free Version: Use vegan butter and almond or oat milk. It still comes out creamy and satisfying.
- Add Herbs: Mix chopped chives or thyme into the biscuit dough for extra flavor.
- Spicy Gravy: Choose hot sausage or add cayenne and red pepper flakes.
- Vegan Option: Use plant-based sausage and nondairy milk + vegan butter.
- Make-Ahead: Freeze raw biscuits and cooked gravy separately. Reheat gravy gently with extra milk.
For a creative twist on the classic, try this Sausage Gravy Puff Pie that combines flaky pastry with rich sausage gravy.
Explore more hearty ground sausage dinner recipes
My mother’s twist? She would always add a sprinkle of smoked paprika to the gravy for warmth. Try it, it’s subtle, but it’s magic.
FAQ about Gluten Free Biscuits and Gravy
Does Pillsbury have gluten free biscuits?
Currently, Pillsbury does not offer gluten free canned biscuits. However, brands like Bisquick offer gluten-free baking mixes that can be used to create biscuits from scratch.
What is the best gluten free flour for breakfast gravy?
A gluten-free 1:1 all-purpose flour blend with xanthan gum works best. King Arthur and Bob’s Red Mill both have excellent options. For the roux, rice flour or sweet rice flour thickens nicely without clumping.
What popular biscuits are gluten-free?
Look for brands like Simple Mills (almond flour-based), Bisquick Gluten Free, or local bakery mixes that are certified gluten-free. Always double-check labels for cross-contamination warnings.
Is Jimmy Dean sausage and gravy gluten-free?
Most Jimmy Dean sausage products are not certified gluten-free, and the gravy mix typically contains wheat. It’s safer to make your own gravy at home with certified gluten-free ingredients and tastier too!
Conclusion
If you’ve been missing the comfort of biscuits and gravy on your gluten-free journey, let this recipe bring it back to your table, no sacrifice, no sadness, just warmth and joy.
Cooking is how we show love. It’s how we say “I see you” to dietary needs, how we recreate memories, and how we make new ones. I hope this gluten free biscuits and gravy recipe becomes a staple in your kitchen the way it has in mine.
Try it, share it, and tag HurryDishes so we can cook together, even from afar.