This traditional and homey breakfast dish is easier to make than you'd think. This recipe makes a perfect weekend meal to serve to your family.
For a Gluten-free Friday meal, you really can't beat this recipe for sausage gravy and biscuits. It brings to mind comfort and richness and might remind you of a meal your grandma would make.
This is a surprisingly easy meal to make on a wintery weekend. The biscuits turn out golden and flaky, and the sausage gravy takes no time to put together. I added dried sage to the sausage gravy to complement the flavors, and when you pour it over the biscuits and dig in, you'll be delighted in the textures and taste. Make sure you have enough for seconds!
Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
Sausage gravy and biscuits recipe
For the biscuits
- 2 cups gluten-free all-purpose baking flour
- 1 tablespoon gluten-free baking powder
- 1/2 teaspoon salt
- 1/2 stick cold butter, cut into pieces
- 3/4 cup whole milk
- Parchment paper
For the gravy
- 1 pound gluten-free pork sausage
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 1/3 cup gluten-free all-purpose baking flour
- 2 tablespoons butter
- 1/2 teaspoon dried sage
- 3 cups milk, a little more as needed
For the biscuits
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Add the flour, baking powder and salt to a large mixing bowl and whisk to combine.
- Add the pieces of butter to the flour mixture, and use a pastry cutter or fork to mix the butter into the flour. You want to do this until the mixture forms small crumbles.
- Pour the milk into the mixture and use a wooden spoon to combine, just until the dough comes together.
- Lightly flour a work surface with the gluten-free flour. The dough will be soft and sticky.
- Turn the dough onto the work surface and knead it with your hands a few times.
- Fold it over and press it to 1-inch thick.
- Use a biscuit cutter or top of a round drinking glass to cut out the biscuits. Roll up the scraps and continue until gone.
- Carefully lift from the work surface and place on the lined baking sheets about 2 inches apart.
- Bake for 15-18 minutes, or until the biscuits begin to turn golden.
- Remove from the oven and allow them to cool on the tray for a few minutes before removing them.
For the gravy
- You can begin to make the gravy just before the biscuits are finished baking. In a large skillet over medium-high heat, brown the sausage.
- Whisk in the flour, salt and black pepper.
- Stir in the butter until melted, then add the sage.
- Add the milk, a little at a time, and whisk until combined.
- Reduce the heat slightly and cook, stirring, until the mixture is thickened. If you think the gravy is too thick, drizzle in a bit more milk, a little at a time, and stir. Remove the pan from the heat. Taste and add more salt and pepper, as needed.
- Serve warm over the biscuits.
More Gluten-free Friday recipes
Baked sweet potatoes with orange-yogurt topping
Lentil, potato and rosemary soup
Cheesy polenta squares