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Gluten Free Sausage Biscuits and Gravy

Gluten Free Sausage Biscuits and Gravy
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Gluten Free Biscuits and Gravy [pinit] Oh my my my my my. Gluten free biscuits and gravy don’t get any better than this. Now that Halloween has come and gone, my kids will not stop talking about Thanksgiving: how much they’re going to eat, what they want me to make, how they plan to serve themselves more until they bust, and whom they’d like to invite to have leftovers with us the next day. And I’m totally. with. them. Biscuits and gravy? They’re on the list.

Gluten Free Biscuits and Gravy

Biscuits and sausage gravy is a dish that is right up there at the tippy top of the “Can I Still Have It?” list of gluten free wishes. And I’m here to tell you … oh boy can you ever.

Gluten Free Biscuits and Gravy

You really can make gravy, as I’m sure you well know, with any sort of fat as a base. But I bet you also know what a dream gravy made from rendered pork sausage fat is. Pork adds a touch of sweetness and if you buy the good stuff, it even smells good raw. All of that potential flavor just needs to be unlocked!

Gluten Free Biscuits and Gravy

You’ll need two different flour blends to make both parts of this recipe. One for the light and flaky gluten free biscuits (you really need some xanthan gum for that job, but not a ton), and one for the gravy itself (NO xanthan gum please). Whether you’ve never made gravy before, or you’re an old hand at it from your free-wheeling gluteny days, you’re in for a treat. And if you’re really the smartypants I know you to be, try making the biscuit dough (through Step 3 below) ahead of time and keeping it in the freezer. Then when you’re ready, just bake the biscuits right from frozen while you’re making the gravy.

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Prep time: Cook time: Yield: 6 servings of biscuits and gravy


2 cups (280 g) all-purpose gluten-free flour, plus more for sprinkling

1 teaspoon xanthan gum (omit if your blend already contains it)

7 tablespoons (42 g) nonfat dry milk (blended into a fine powder)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

8 tablespoons (112 g) unsalted butter, roughly chopped and chilled

7 fluid ounces (14 tablespoons) milk or cream, chilled

1 to 1 1/2 pounds bulk pork sausage (or regular pork sausage with the casings removed)

1/4 cup (35 g) basic xanthan gum-free flour blend

6 fluid ounces (12 tablespoons) milk (nondairy is fine, just not nonfat)

2 tablespoons heavy whipping cream

1 1/2 cups (12 fluid ounces) low-sodium chicken stock

Kosher salt and freshly ground black pepper to taste

Freshly grated nutmeg, to taste (optional)


  • First, make the biscuits. Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the flour, xanthan gum, nonfat dry milk, baking powder, baking soda and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Create a well in the center of the dry ingredients and add the milk or cream, and mix until the dough begins to come together. If necessary, press together into a dough with floured hands, handling it as little as possible.

  • Turn out the dough onto a lightly floured piece of unbleached parchment paper and press into a disk. Place another piece of unbleached parchment paper on top of the dough, and roll out into a rectangle that is about 1 inch thick. Remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough once again into a rectangle about 1 inch thick. Once more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough, but this time into a disk about 1-1/2 to 2 inches thick. Peel back the top piece of parchment paper, and, using a floured 3 1/2-inch cookie or biscuit cutter, cut out rounds of dough. Place the rounds about 2 inches apart from one another on the prepared baking sheet. Gather and reroll the scraps, and cut out as many more round of dough as possible, as place on the prepared baking sheet. Chill in the freezer until firm (about 10 minutes).

  • While the biscuit rounds are chilling, being to make the gravy. Place the sausage in a heavy-bottom skillet and cook over medium heat, breaking up any large clumps and stirring occasionally, until the sausage is lightly golden brown and cooked through. Drain the rendered pork fat away from the cooked pork and transfer it to a separate, small bowl. Remove the cooked pork from the skillet and set it aside.

  • Now, bake the biscuits. Remove the baking sheet from the freezer place it in the center of the preheated oven. Bake until the biscuits are puffed, very fragrant and lightly golden brown around the edges (about 20 minutes). Remove from the oven and allow the biscuits to cool briefly on the baking sheet. While the biscuits are cooling, finish making the gravy.

  • Return about 4 tablespoons of the rendered pork fat to the skillet, add the xanthan gum-free flour blend, and mix to combine. Cook over medium heat, stirring frequently, until the mixture is light golden brown and nutty smelling (about 3 minutes, and it will go from very blond to golden brown and fragrant quite suddenly, so pay close attention). Add the milk, cream and stock, and mix to combine. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until thickened (about 6 minutes). Stir in the salt, pepper and the nutmeg to taste, add some of the cooked pork, and serve over the warm biscuits immediately.



P.S. The Gluten Free Bread Revolution is coming! Blog promotions and giveaways to be announced soon. Pre-order your copy today, and you can enter to win lots of fun stuff!

  • Sharon Cottrell Schulze

    OMG! Heaven . . . :-D

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Seriously, Sharon. Total heaven. ;)

  • Dawn

    YAYYYY! I have missed biscuits and gravy the most out of all of the things that I used to eat regularly before going GF. Thanks so much for this!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Yay, Dawn!

  • Donia Robinson

    I had just been thinking about how nice it would be to have biscuits in the freezer that could just be pulled out and baked! Looks like I’ll have to abstain because of the dairy, but my family is sure to love these!

    • Jennifer Sasse

      Donia, use shortening and a nondairy creamer. I bet it will work!

  • Jennifer Sasse

    I’ve been playing around with biscuits and have determined that it is all down to method. Can’t wait to try this! Thanks!

    • Anneke

      I keep trying different biscuit methods, and am glad to make another attempt with these — love biscuits! I mostly use my mom’s gravy recipe (with dried beef), but I can step outside my box and use this. Let me know when you perfect the method, Jennifer, then we can have a biscuit making tutorial.

      • http://glutenfreeonashoestring.com/ Nicole Hunn

        I’m kind of confused, Anneke and Jennifer. Have you tried the method I outlined above for making super flaky biscuits and not had good results?

        • Anneke

          My biscuits never rise in the oven, Nicole, and never get light or flaky. That includes any of your methods, and playing with my pre-GF favorite recipe. Mostly, I skip them these days, or use a mix. I’ll try these, though, I’m not afraid to keep trying!

          • http://glutenfreeonashoestring.com/ Nicole Hunn

            Anneke, the only reason baking powder biscuits wouldn’t rise (assuming your baking powder is fresh) is technique. I have discovered, after years of teaching others how to make pastry, that the most common problem, by a mile, is making small pieces out of your butter and/or not keeping ingredients cold. Either way, the butter melts right into the flour instead of puffing out when it hits the heat of the oven. Mind the technique I outline. If you haven’t been successful in the past, a proper method will not seem familiar to you.

          • Anneke

            I will, Nicole, I’ll read every word! Maybe my new kitchen will help my biscuit making skills . . .

          • http://glutenfreeonashoestring.com/ Nicole Hunn

            It’s all about architecture, Anneke! Flaky pastry is created by cold chunks of fat surrounded by flour expanding when the dough hits the heat of the oven. No big chunks or already-melted fat? No flakiness. Think of it like that.

  • Deborah

    Is there any non-dairy substitute for the nonfat dry milk powder that would work in this recipe? What does the milk powder do?

    • Linda

      I’d like to know the same thing! Like so many gluten free people/families, we can’t eat dairy. I know this isn’t your area of specialty, Nicole, but maybe you know a sub for the powdered milk or why it’s necessary in the first place so those of us who adapt your recipes to be dairy free can figure out what to do?

      • http://glutenfreeonashoestring.com/ Nicole Hunn

        My best guess is blanched almond flour as a 1:1 sub for the nonfat dry milk powder, Linda and Deborah. But since I haven’t tested it, you’ll of course have to experiment! Someone on Facebook said that she uses powdered goat’s milk, if you can have that, it sounds like a great idea.

      • AsIfUknow

        Here! Our son was almost lost as a newborn to what turned out to be MSPI (Milk/Soy Protein Intolerance). And my middle one and I are G-F. So now it’s a HUGE challenge to find foods we can ALL eat and not have to make 3 different versions/meals. Gets real old.

    • Mare Masterson

      Try Vance’s DairiFree. From Vance Foods website: DariFree™ is cholesterol and lactose-free
      and is free of soy, rice, MSG, oils and gluten, and yet contains as much
      calcium as milk and is a great source of vitamins. Use DariFree™ on
      cereal, for drinking, cooking, baking and as a coffee creamer. Best of
      all, children love the delicious creamy taste. DariFree™ is widely used
      by people on GFCF and LOD diets.

  • AmbiaC

    My husband gets biscuits and gravy every weekend when he goes hunting. I have been craving them for over a month now because it’s all he talks about. These look so good, I can almost taste them! Thanks for sharing!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Make yourself some, Ambia, when he goes off hunting, and have them all to yourself. ;)
      xoxo Nicole

  • Addy

    Thank you, I had a bit of insomnia this morning so I made these for breakfast :D Normally I don’t get hot breakfast on a weekday as it is out the door as quickly as possible. I subbed bacon for the sausage. Yum!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      That’s pretty impressive on a weekday, Addy!

  • Sharon Syska Kilada

    Looks amazing going to try this tonight. Do you think I can make the dough for these or other rolls and freeze them prior to baking. So far I’ve only mastered a few GF bread recipes. My son loves the Quick Pão de queijo: Original Cheese Bread Copycat and I would like to be able to have them on hand for him.
    Thank you

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      As I state in the recipe, Sharon, you can absolutely freeze the unbaked, shaped biscuits and then bake them from frozen. It works beautifully.

  • Dana

    Also, I want some onion rings.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      I’m afraid I’m not following you, Dana. Is your comment related to this blog post?

  • Jenni Schneider

    I can’t wait to try these! Which all purpose flour did you choose to make these? You have so many :)

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      I used my Better Than Cup4Cup blend, Jenni. It is always my favorite blend for pastry

      • Jenni Schneider

        Ok! Thank you :)

  • Valeska

    You are my hero! Biscuits and gravy is my all time favorite food!

  • Mare Masterson

    Have only had them once (homemade in a contest between 2 people) and then was no longer able to eat them…until today that is!!!!!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Hooray, Mare!

  • Dana

    I’ve been gluten free for 4 years. I’ve figured out how to recreate almost everything (some of it thanks to your books and blog) and now I can make biscuits and gravy so the only thing I still need to learn to make is onion rings. The batter. I’ve tried and tried and tried but I can’t come up with a good batter. Any ideas?

    • AsIfUknow

      OMG! I say this ALL the time!

  • Rene Tom Moore

    Just make sure that the sausage is gluten free. So much of it isn’t.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      True, Rene. Good point.

  • Judy

    6-in cutter! Are you sure that’s correct?

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      No! It’s not! Thanks for pointing that out. Will fix.

  • AllieBoBallie

    Nicole, have I ever told you that you make me happy when skies are gray? Or when skies are perfectly clear but it’s cold outside and my body has gone into its “hibernate or die” mode and wants all things carb-y and buttery and creamy?

    Thank you.

    Also, can’t wait to get the new book!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Thank you, Allie!! I’m in that carby mode, too. But I’m kind of always in it. ;)

  • GF and DF Karen in NY

    ok, fine and dandy….is there any way to make these biscuits WITHOUT the dry milk? i have to be dairy free! i can do the gravy no prob……but what about the biscuits…..help! please

    • Mare Masterson

      Vance’s DairiFree. From Vance Foods website: DariFree™ is cholesterol and lactose-free
      and is free of soy, rice, MSG, oils and gluten, and yet contains as much
      calcium as milk and is a great source of vitamins. Use DariFree™ on
      cereal, for drinking, cooking, baking and as a coffee creamer. Best of
      all, children love the delicious creamy taste. DariFree™ is widely used
      by people on GFCF and LOD diets.

  • Anneke Krall

    Hi Nicole! I made the biscuits last night, and I think the chilled butter part worked out fine, because they did rise in the oven. However, they were very dry when I added the cream, and because of that, I had trouble with the folding part. I managed okay, but I was expecting it to hold together better. I was using Better Batter for my flour, and did all the usual careful measuring. Thoughts?


    • http://glutenfreeonashoestring.com/ Nicole Hunn

      It sounds like you’re moving in the right direction, Anneke! Pastry is always a bit crumbly when you first begin to work with it, but it smooths out as you fold and roll. The turns, or folds, continually encase the butter in flour, which helps to smooth the dough. Next time, just keep going. Also, pastry can be environmentally variable, to a small extent. So if the air in your home is particularly dry, it could mean that you’ll need to add a tiny bit more milk or cream, just a few drops, really, to the driest parts and then continue to work the dough. If you go too far, it won’t be by much and you can either wait for the dough to absorb the extra liquid or add a sprinkle of flour. But you’re on your way!

  • Karlie

    I made these tonight, the first time these Canucks have ever had biscuits and sausage gravy! We did like the sausage gravy, but the biscuits were DIVINE. Definitely worth the extra work of rolling and folding! I use a pastry cutter/blender to mix in my solid fats in pastries because I’ve always struggled with the “squash it in your fingers” technique. It works really well!

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