Gluten-Free Biscuits and Gravy

Two golden, fluffy gluten-free biscuits topped with creamy sausage gravy, served on a white plate.

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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.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Keyword: gluten-free biscuits and gravy

Servings: servings

Author: Sabine Venier

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.

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