Gluten-Free Classic Biscuits and Gravy
Indulge in the comfort of a Southern classic with this Gluten-Free Classic Biscuits and Gravy recipe! Perfectly flaky gluten-free biscuits are baked to golden perfection, then smothered in a rich, homemade sausage gravy that’s as creamy as it is satisfying. Crafted with gluten-free all-purpose flour and hearty breakfast sausage, this recipe ensures that everyone at the table can enjoy the timeless flavors of this breakfast favorite without compromise. Ready in just 45 minutes, it’s a quick and easy way to make a hearty, crowd-pleasing meal. Serve these biscuits and gravy hot, and don’t forget a sprinkle of fresh parsley for a touch of color and added flavor. This gluten-free twist on a beloved dish is so good, even those without dietary restrictions will devour every bite!
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Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 1 cup buttermilk
- 6 tablespoons unsalted butter, cold and cubed
- 8 ounces gluten-free breakfast sausage
- 0.25 cup gluten-free all-purpose flour
- 2 cups whole milk
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 450°F (232°C).
In a large bowl, combine 2 cups of gluten-free all-purpose flour, 1 tablespoon of baking powder, 0.5 teaspoon of salt, and 0.5 teaspoon of baking soda. Whisk well to blend.
Add 6 tablespoons of cold, cubed butter to the flour mixture. Using a pastry cutter or forks, cut the butter into the flour until the mixture resembles coarse crumbs.
Create a well in the center of the flour mixture and pour in 1 cup of buttermilk. Stir until just combined to form a sticky dough.
Turn the dough out onto a lightly floured surface and knead gently to form a cohesive ball. Pat the dough to about 1-inch thickness.
Use a biscuit cutter or a floured glass to cut about 8 biscuits. Place biscuits on a lined baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are lightly golden on top.
While the biscuits bake, cook the 8 ounces of gluten-free breakfast sausage in a large skillet over medium heat until browned, breaking it into crumbles.
Sprinkle 0.25 cup gluten-free all-purpose flour over the cooked sausage and stir, allowing the flour to absorb the fat in the pan.
Gradually add 2 cups of whole milk, stirring constantly, ensuring no lumps form. Cook and stir until the gravy thickens, about 4-5 minutes.
Season the gravy with 0.5 teaspoon salt and 0.5 teaspoon black pepper. Adjust seasoning to taste.
Split the hot biscuits in half and pour the sausage gravy over each. Optionally garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 6467 mg | 281% | |
| Total Carbohydrate | 283.3 g | 103% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 36.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 972 mg | 75% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
