Gluten Free Biscuits and Gravy

Looking for a biscuits and gravy recipe that becomes the most requested breakfast from your family?

Gluten free biscuits and gravy are often hard to find if you live in an area short on restaurants. And when you find them, honestly, they are typically about as processed and flavorless as you can get, gluten-free or not. This recipe, as all my recipes, can indeed be made with gluten. I can’t tell you the number of times my kids have come down the stairs and lit up with big grins when they know it’s a biscuits and gravy morning. Their grins are as fabulous as the biscuits and gravy 🙂 This recipe is flavor and comfort all in one. I feed it to gluten eaters as well – they love it and have no idea it’s gluten free!

The quick take on this gluten free biscuits and gravy recipe….

This is a crazy easy recipe to make, and you will begin to personalize this recipe the more you experiment with it. Do you like it spicy? Throw in some jalapenos. Do you like it sweet? Add some honey. Not salty enough? Easily fixed. Have fun with this. Biscuits and gravy is SO based on personal preference. If you like it thicker, add less milk. The list goes on….but let’s get this party started…your family is waiting!

Ingredients for the Biscuits…

• 2 cups of flour (we use gluten-free Antimo Caputo flour but pick what works for you!)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar
• 1/2 cup butter OR tallow (see “additional thoughts” at the bottom for more info on this)
• 1 1/2 cup milk

Ingredients for Sausage Gravy…

• 3/4 cup of flour (we use gluten-free Antimo Caputo flour – if you pick a different flour, I do not recommend tapioca) *this amount of flour does create a thick batter, so decrease flour if you like it thinner
• 3 cups of milk and more as needed to thicken or thin
• 1 pound of Jimmy Dean spicy sausage (or your sausage of choice)
• salt/pepper as needed
• any additional ingredients you choose to spice it up or sweeten it up (jalapenos…honey….)

Step One

Gather all of your ingredients and utensils. You will need a bowl one bowl for the gravy and one bowl for the biscuits. You will need a tool for mixing (hand mixer or large fork). Prepare a cookie sheet with parchment paper or grease with oil/butter of your choice. Preheat oven to 400 degrees.

Step Two

First make the gluten free biscuits. Add flour, baking powder, baking soda, salt, sugar to a bowl and mix. Next take your butter or tallow and chop it into pieces if needed. Butter at room temperature or a bit cold is okay, just know that if it’s very cold it will have little chunks of lovely melted butter in the biscuit so either way people should be happy. If you are using tallow, it should be at room temperature and quite malleable. Finally, add in your butter or tallow and mix until you have a thick batter that isn’t necessarily smooth like pancake batter. It can be a bit chunky due to the butter or tallow but do make sure it’s thoroughly mixed. Next, place a spoonful of the batter on the cookie sheet based on the size of biscuit you like. I usually make 20 biscuits using a two tablespoon scoop. Place in oven and set a timer for ten minutes.

Step Three

Now you can start making the gravy. Begin by adding the sausage to a pan at low medium heat. I use a cast iron skillet but any skillet will do – just be sure to continually use a spatula of some sort to break up the sausage as it cooks. Bump up the heat a little bit if you find that it’s cooking too slow, you just want to be sure not to burn it! While the sausage is cooking mix the flour and milk. I typically start by adding ALL the flour and about a cup of milk. I mix the flour and cup of milk very well and then add it to the sausage. It will begin to thicken very quickly, pay attention to the heat and make sure the batter isn’t burning on the bottom of the skillet – adjust heat accordingly. As it thickens slowly add in the remaining two cups of milk. Your ultimate goal is a gravy that is thick and bubbling at a nice even low simmer. Remember, make it your gravy! Thicken it with more flour, thin it with more milk, and spice it up or sweeten it up – make it your family gravy. There’s nothing more fun than hearing your family say, nobody can make gravy like you can Mom 🙂

Step Four

If you set a timer, you should definitely have pulled your biscuits out of the oven by now. If you like them a little crispy, lift the bottom of one biscuit to see if it’s a nice golden brown. Once they have baked to your satisfaction, pull them out and let them cool while you are finishing the gravy. At this point, I typically make a nice batch of scrambled eggs – typically two eggs per person is a decent size scramble. If anyone needs tips on scrambling eggs just jot me a question in the comments – I’ve made so many I could do this in my sleep 🙂

Step Five

Serve and have salt and pepper ready for those who want it. Gluten-free Biscuits and Gravy is an EVENT at our house. It’s special. Something to remember and something that people will want to watch you do to figure out just how YOU do it to make it so delicious and memorable. That’s what’s so beautiful about cooking. ❤️

Additional thoughts on ingredients:

Flour: If you choose to use the flour I am using, it is Antimo Caputo Gluten Free Flour, which uses wheat starch without the gluten. I cannot speak to its use for anyone with celiac disease. We have been eating Caputo Gluten-Free Flour for five years with no problems. However, no one in my family has celiac, they have gluten allergies. I have found BrickOvenBaker to have the best prices for Caputo GF Flour. For more information on gluten-free wheat starch, check out Wheat by the Wayside.

Butter or Tallow:

I am going to share two pictures of biscuits here so that you can see the difference depending on if you choose butter or tallow. Butter creates a flatter biscuit and tallow makes a more defined biscuit. See pic directly below.

The flavor is of course different and dependent on your preferences.

I love the shape of a tallow biscuit. See pic directly below. I like the flavor of both – but the tallow biscuit definitely has a deeper earthier flavor.