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If you miss biscuits and gravy since going gluten-free this gluten-free biscuits and gravy recipe is a must make!
One of the hardest things about going gluten-free is missing so many of your favorite foods. Those comfort food-type recipes. The ones we have been making for years. The family recipes that our mothers and grandmothers have always made. The traditional and regional recipes have been handed down for generations.
The comfort foods we turn to when we are sick or celebrating a holiday. Or that recipe that makes you think of your neighbor when you were a kid. We all have recipes like that. Those recipes that we long to have again, but have not been able to get just right.
For my family, one of those recipes is biscuits and gravy. My husband and kids love them. They miss them. My husband remembers having biscuits and gravy often growing up. His mother and grandmother used to make them all the time. He missed them when we first went gluten-free.
Now a side note about my family. We never ate biscuits and gravy growing up. Like really never. I grew up in Oregon, very far from the south, and the tradition of biscuits and gravy. The first time I had biscuits and gravy was when my husband and I were dating. When I told his mother that I had never had biscuits and gravy, she immediately set to work on fixing that and served them to me.
The first few times I had them I was not overly impressed, but I have grown to really enjoy them. And I quickly learned why biscuits and gravy are so popular. They are a really easy and inexpensive meal to serve. After I got married I served them quite often because they were a very cheap meal to serve that my husband loved.
You can easily take just a little sausage meat and make it stretch by using it in biscuits and gravy. And you can even use just some bacon grease to flavor it and make it even cheaper meatless.
Biscuits and gravy ended up on our menu often and I really did miss them when we went gluten-free. And since my husband and kids really missed them too, I knew I had to figure out how to make them gluten-free.
I have both a gluten-free biscuit recipe and a gluten-free sausage gravy recipe on my site, but I recently realized that I have never posted a gluten-free biscuit and gravy recipe. And yes it is pretty easy to just find a gluten-free biscuit recipe and a gluten-free gravy recipe and serve them together, but I wanted to be sure to share the recipes I used to make a meal of gluten-free biscuits and gravy.
So here is how we eat gluten-free biscuits and gravy.
I take my basic gluten-free drop biscuit and we cover it in my gluten-free sausage gravy.
Yes, it is that easy, but it is so good.
And it makes for a really easy gluten-free breakfast, lunch, or dinner. This is a meal you can serve anytime. It is gluten-free comfort food at its best!
Yield: 8 servings
Gluten Free Biscuits and Gravy Recipe
Light and fluffy drop biscuits and rich and creamy gravy with this gluten-free biscuits and gravy recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Ingredients
Gluten Free Biscuits
- 1 1/2 cupbrown rice flour
- 1/2 cup potato starch
- 1/4 cuptapioca flour
- 1/2 teaspoon xanthan gum
- 1 tablespoon baking powder
- 1/2 teaspoon cream of tartar
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup butter
- 1 1/4 cup buttermilk
Gluten Free Sausage Gravy
- 1 lb package sausage (be sure to use gf sausage)
- 1 tablespoon butter (more if your sausage isreally lean)
- 3 tablespoons potato starch
- 3 cups milk
- salt and pepper to taste
Instructions
- In a large bowl combine brown rice flour, potato starch, tapioca flour, xanthan gum, baking powder, sugar, salt, cream of tartar, and baking soda.
- Cut butter into small chunks and cut into flour mixtureuntilbutter is mixed in and about pea sized.
- Stir in buttermilk until combined. Be careful not to over mix. You want it well mixed, but not over mixed.
- Drop onto a cast iron skillet or cookie sheet. This makes about 10 biscuits.
- Bake at 450 for 15-18 minutes or until biscuits are done.
- While biscuits are baking make the gravy.
- Place sausage in a large skillet. Cook over medium-high heat until evenly brown.
- Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted.
- Reduce heat to medium and add potato starch. Stir for about 1 minute.
- Gradually whisk in milk, and cook until thickened.
- Season with salt and pepper, and stir in cooked sausage.
- Reduce heat, and simmer for a few more minutes or until it is the desired consistency. If gravy becomes too thick, stir in a little more milk.
- Serve over biscuits.
Nutrition Information:
Yield:
8 servingsServing Size:
1
Amount Per Serving:Calories: 538Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 78mgSodium: 1029mgCarbohydrates: 48gFiber: 2gSugar: 4gProtein: 15g
Nutritional values are approxomite and aren't always accurate.
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Reader Interactions
Comments
PaigeHello, so glad I found this! When I had to go gluten free approx. A month ago, I was not happy that I was gonna have to go w/o biscuit & gravy….I’m from the South. 🙂 I hope I can find potato starch so I can try it this way. Thanks! BTW, I just found Bob’s 1to1 flour, do you have any bread/roll/hamburger bun recipes using this flour? I’m still learning what flours work best w/certain foods…getting expensive. I need a way to grind my own flours since I’m on a very limited income. I have read a food processer works, but all I have is a coffee bean grinder, any suggestions would be appreciated. 🙂 Thanks again for the recipe, can’t wait to try it….if I can find the correct ingredients. Have a Blessed Day:-)
Reply
- Lynn
Bob’s blend is my current favorite blend. I don’t think it works in everything, but it works pretty well in most things. For yeast doughs I prefer to use individual flours for the best results, although I have used Bob’s Blend. And yes gluten free baking is expensive. I do love to bake and still bake but I find that since going gluten free I bake less and less. I also try to find recipes like this brownie one that is gluten free, but doesn’t use odd ingredients. https://www.lynnskitchenadventures.com/2012/06/fudgy-gluten-free-brownie.html I also have a couple flourless cookie recipes on my site that you might like to try. And if you can’t find potato starch just use some of the Bob’s Blend in the gravy, the texture will be slightly different, but it will work. I hope that helps!
Reply
- MG French
Great recipe; the whole family agrees. For Paige’s comments, I use Arrowhead Mills All Purpose GF Flour. I find it is the best 1 for 1 substitute in all recipes and makes great cream gravy. I use Bob’s when the store is out of Arrowhead and as you mention it works in most recipes; but I still prefer Arrowhead Mills which I used for convenience in your recipe above. I have all of the ingredients in your recipe, so when I have more time I’ll try it as designed. Thank you for all your recipes.
Reply
- Lynn
I am glad that you enjoyed it! And I am glad to know that it works with Arrowhead Mills.
Reply
- kathleen
This was the hardest thing for my husband to give up when diagnosed with Celiac’s disease. Using corn starch in place of flour has worked for most of my gravies. I will try your addition of butter to the pan dripping since we use mostly venison and feral hog in our sausage and they are leaner meats. I am starting to use grass fed butter because I read it is better for gut health as we try to repair the damage to my husband’s gut.
Reply
