Gluten-Free Biscuits and Gravy

Gluten-Free Biscuits and Gravy

Flaky gluten-free biscuits smothered in peppery sausage gravy for a hearty morning plate.

Total 45 min Makes 6 servings Calories 560/serving

Dietary

Wheat free, Nut free

Allergens

Dairy, Red meat

This Southern-style breakfast swaps all-purpose flour for a gluten-free blend without sacrificing the tender, flaky layers biscuits are known for. Crumbled sausage simmers into a rich, black pepper-flecked gravy thickened with the same flour blend, making it a comforting centerpiece for weekend brunch or a cold-weather morning.

Ingredients

  • 2 1/2 cups gluten-free all-purpose flour blend, plus more for dusting
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, cold, cubed
  • 3/4 cup buttermilk, cold, plus more for brushing
  • 1 pound breakfast sausage, bulk
  • 3 tablespoons gluten-free all-purpose flour blend
  • 2 1/2 cups whole milk
  • 1 teaspoon black pepper, freshly ground, plus more to taste
  • 1/2 teaspoon salt, plus more to taste
  • 1/8 teaspoon cayenne pepper

Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, xanthan gum, salt, and sugar.

  3. Add the cold cubed butter and work it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  4. Pour in the buttermilk and stir just until a shaggy dough forms.

  5. Turn the dough onto a surface dusted with gluten-free flour, pat it into a 1-inch thick rectangle, fold it in half, and pat it out again to build light layers.

  6. Cut the dough into 8 rounds with a biscuit cutter, pressing straight down without twisting, and place them on the prepared baking sheet so the edges touch.

  7. Brush the tops of the biscuits with a little buttermilk.

  8. Bake until the biscuits are golden on top and firm to the touch.

  9. While the biscuits bake, crumble the sausage into a cold 9-inch skillet and cook over medium heat, breaking it up with a spoon, until browned and no longer pink.

  10. Sprinkle the flour over the cooked sausage and stir to coat, cooking for 1 minute to eliminate the raw flour taste.

  11. Gradually whisk in the milk, scraping the bottom of the skillet to loosen any browned bits.

  12. Bring the gravy to a gentle simmer, stirring often, until thickened enough to coat the back of a spoon.

  13. Season the gravy with black pepper, salt, and cayenne, adjusting to taste.

  14. Split the warm biscuits and spoon the sausage gravy generously over the top before serving.

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    Gluten-Free Biscuits and Gravy

    This Southern-style breakfast swaps all-purpose flour for a gluten-free blend without sacrificing the tender, flaky layers biscuits are known for. Crumbled sausage simmers into a rich, black pepper-flecked gravy thickened with the same flour blend, making it a comforting centerpiece for weekend brunch or a cold-weather morning.

    45 min 6 servings 560 cal

    Ingredients

    • 2 1/2 cups gluten-free all-purpose flour blend, plus more for dusting
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon xanthan gum
    • 1 teaspoon fine sea salt
    • 1 tablespoon granulated sugar
    • 1/2 cup unsalted butter, cold, cubed
    • 3/4 cup buttermilk, cold, plus more for brushing
    • 1 pound breakfast sausage, bulk
    • 3 tablespoons gluten-free all-purpose flour blend
    • 2 1/2 cups whole milk
    • 1 teaspoon black pepper, freshly ground, plus more to taste
    • 1/2 teaspoon salt, plus more to taste
    • 1/8 teaspoon cayenne pepper

    Method

    1. 1

      Preheat the oven to 425°F and line a baking sheet with parchment paper.

    2. 2

      In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, xanthan gum, salt, and sugar.

    3. 3

      Add the cold cubed butter and work it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

    4. 4

      Pour in the buttermilk and stir just until a shaggy dough forms.

    5. 5

      Turn the dough onto a surface dusted with gluten-free flour, pat it into a 1-inch thick rectangle, fold it in half, and pat it out again to build light layers.

    6. 6

      Cut the dough into 8 rounds with a biscuit cutter, pressing straight down without twisting, and place them on the prepared baking sheet so the edges touch.

    7. 7

      Brush the tops of the biscuits with a little buttermilk.

    8. 8

      Bake until the biscuits are golden on top and firm to the touch.

    9. 9

      While the biscuits bake, crumble the sausage into a cold 9-inch skillet and cook over medium heat, breaking it up with a spoon, until browned and no longer pink.

    10. 10

      Sprinkle the flour over the cooked sausage and stir to coat, cooking for 1 minute to eliminate the raw flour taste.

    11. 11

      Gradually whisk in the milk, scraping the bottom of the skillet to loosen any browned bits.

    12. 12

      Bring the gravy to a gentle simmer, stirring often, until thickened enough to coat the back of a spoon.

    13. 13

      Season the gravy with black pepper, salt, and cayenne, adjusting to taste.

    14. 14

      Split the warm biscuits and spoon the sausage gravy generously over the top before serving.