Gluten-Free Biscuits and Gravy
Published
Biscuits and gravy were one of those recipes I thought I’d have to give up. But these gluten-free biscuits and gravy deliver everything I missed. Fluffy, buttery biscuits and a rich, savory sausage gravy that tastes just like the classic. If you’re craving cozy, Southern-style comfort food without the gluten, you’re in the right place.
This recipe has become a weekend favorite at my place. It’s perfect for anyone who eats gluten-free, loves a hearty breakfast, or just wants to recreate a classic with simple ingredients. The gluten-free buttermilk biscuits come out perfectly fluffy and buttery, and the sausage gravy is rich, creamy, and full of savory flavor. Whether you’re cooking for your family, feeding a brunch crowd, or simply in the mood for cozy comfort food, this easy gluten-free biscuits and gravy recipe always hits the spot.
Gluten-Free Biscuits and Gravy
Equipment
- 1 Cast iron skillet or non-stick pan
Ingredients
For the Biscuits
- 2 cups gluten-free all-purpose flour blend, with xanthan gum (plus more if needed)
- 1 tbsp baking powder, aluminum-free
- ¼ tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- ⅓ cup cold unsalted butter, cubed
- 1 cup buttermilk, plus more if needed. For dairy-free, make your own buttermilk with unsweetened almond milk or coconut milk
For the Gravy
- 1 lb. gluten-free ground breakfast sausage, sub for turkey or vegetarian sausage
- 1-3 tbsp unsalted butter, for dairy-free, use Smart Balance butter
- 2 tbsp gluten-free all-purpose flour, I like Pillsbury; use a blend with xanthan gum
- 2½ cups whole milk, for dairy-free, use coconut milk
- ¼ tsp black pepper
- salt to taste
Instructions
- Preheat oven to 425°F and lightly grease a cast iron pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in buttermilk until just combined—do not overmix. The dough will be soft and sticky. If your dough is too dry, add more buttermilk little by little, and if it’s too wet so that it doesn’t hold its shape, add more flour little by little until the dough looks like in the picture.
- On a floured piece of parchment paper, gently pat the dough to 1-inch thick. Then, fold the dough in half over itself. Slightly pat the dough and fold again in half over itself
- Form a 1-inch-thick circle with your hands and cut out six 3-inch biscuits using a biscuit cutter.
- Place biscuits on the prepared pan. Bake for 15-20 minutes, until tops are golden brown.
- While biscuits bake, brown sausage in a large skillet over medium heat, breaking it into crumbles. If the sausage rendered less than 3 tbsp of fat, add butter to make up the difference.
- Sprinkle flour over sausage, stir, and cook for 1–2 minutes. Slowly add milk, stirring constantly. Simmer until thickened, 5–7 minutes. Season with pepper and salt to taste.
- Split biscuits and spoon hot gravy over top. Serve immediately.
Notes
- If using turkey or vegetarian sausage, you may need extra butter for the roux.
- Always use the spoon & level method to measure flour: spoon it into the measuring cup, then level with a knife. Avoid scooping directly from the bag—it packs the flour and throws off the ratio.
- I’ve found that Pillsbury gluten-free flour works best for fluffy, light biscuits. It creates a drier dough that holds its shape well. Other blends like Bob’s Red Mill, Great Value, King Arthur, or Pamela’s tend to include sorghum flour, which can make the dough stickier and the biscuits a bit denser. If you’re using one of those, try increasing the flour to 2½ cups for better results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Biscuits and Gravy Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat oven to 425°F and lightly grease a cast-iron pan.
Combine the dry ingredients: In a large mixing bowl, whisk together 2 cups gluten-free flour, ½ tsp xanthan gum (leave out if your flour already contains it), 1 tbsp baking powder, ¼ tsp baking soda, 1 tsp salt, and 1 tsp sugar. Cut in ½ cup of cold, cubed butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
Add the buttermilk: Pour in 1 cup of buttermilk and gently stir until just combined. The dough should be soft and a little sticky. If it feels too dry, add a splash of buttermilk. If it’s too wet to hold its shape, sprinkle in more flour a little at a time.
Shape the dough: Turn the dough out onto a floured piece of parchment paper. Gently pat it into a 1-inch-thick layer.
First fold: Fold the dough in half and pat it again.
Second fold: Fold once more to help create flaky layers.
Final shape: Shape the dough into a 1-inch-thick circle with your hands.
Cut out the biscuits: Use a 3-inch biscuit cutter to cut out 6 biscuits. Gather any scraps to cut more if needed.
Bake the biscuits: Arrange the biscuits on your prepared pan and bake for 15–20 minutes or until the tops are golden brown.
Cook the sausage: While the biscuits bake, heat a large skillet over medium heat. Add 1 lb. of gluten-free ground breakfast sausage and cook, breaking it into crumbles, until browned.
Make the gravy: If the sausage doesn’t release at least 3 tbsp of fat, add 1-3 tbsp of unsalted butter to the pan. Sprinkle in 2 tbsp of gluten-free all-purpose flour and stir well. Cook for 1–2 minutes to eliminate the raw flour taste. Slowly pour in 2½ cups of whole milk, stirring constantly. Simmer for 5–7 minutes or until the gravy thickens. Season with ¼ tsp of black pepper and salt to taste.
Serve and enjoy: Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve immediately and enjoy!
Gluten-Free Baking Tips
- Cold butter is key for creating those flaky layers. As the biscuits bake, the cold butter melts and releases steam, which helps the dough rise and form tender pockets. Try cutting the butter into small cubes and chilling it again before mixing if your kitchen is warm.
- Overmixing activates too much structure in the dough, even with gluten-free flour, and can lead to dense, tough biscuits. Mix just until the dough comes together, then fold and shape it gently. A few streaks of flour or uneven spots are totally fine.
Serving Suggestions
I love serving these gluten-free biscuits and gravy with fluffy scrambled eggs or crispy breakfast potatoes for a hearty start to the day. If you want to add some color and balance, a side of sautéed greens works perfectly. When serving a crowd, I like baking a gluten-free breakfast casserole and serving it alongside the biscuits and gravy.
Storage Instructions
For the best results, store the biscuits and gravy separately. Let everything cool completely, then place the biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The gravy should be stored in a sealed container in the refrigerator and will keep for 3 to 4 days.
To reheat, warm the biscuits in the oven or toaster oven at 300°F until heated through, and gently reheat the gravy on the stovetop, adding a splash of milk if it’s too thick.
You can also freeze both components separately. The biscuits are good for up to 3 months, and the gravy for up to 2 months.
