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Breakfast Sausage Biscuits & Gravy: Homemade & Gluten-Free

Enjoy the nostalgia of a comforting dish of biscuits & gravy again, made with gluten-free, clean ingredients.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast, Main Course
Cuisine: American
Keyword: Biscuits, Biscuits & Gravy, Bison Gravy, Gluten-free biscuits, Gluten-Free Gravy, Gluten-Free Sausage, Gravy, Meat Gravy
Servings: 8 Servings

Equipment

  • 1 Bosch Universal Plus Mixer Use code VINTAGEVIRTUES for $20 off at https://nutrimill.com/VINTAGEVIRTUES

Ingredients

Biscuit Ingredients

  • 2 cups gluten-free flour I use my Fresh Milled Gluten-Free Cup4Cup Flour Blend (280 g)
  • 1 tablespoon baking powder (12 g)
  • 1/4 teaspoon salt (1.5 g)
  • 1 tablespoon sugar or honey (12 g sugar or 21 g honey)
  • 7 tablespoons unsalted cold butter cubed (100 g)
  • 3/4 cup milk or buttermilk (180 ml)
  • 1 large egg (50 g without shell)
  • 1/2 cup shredded cheddar cheese (55 g)

Bison Gravy Ingredients

  • 1 lb. Ground Bison Breakfast Sausage
  • 1/4 cup gluten-free flour blend (35g)
  • 2 1/2 cups milk (600g)
  • 2 tsp ground sage (2g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp pepper (1.5g)

Instructions

To Prepare Biscuits:

  • Preheat oven to 425°F (218°C)
  • In a large mixing bowl, combine the gluten-free flour, baking powder, salt, and sugar or honey. Mix well.
  • In a separate bowl, whisk together the milk and egg.
  • Cut the cold butter into the dry ingredients using a pastry cutter, fork, or clean hands until crumbly..
  • Add the milk mixture to the dry ingredients, about 1/4 cup at a time, mixing gently until incorporated.
  • Fold in the shredded cheddar cheese.

Note: I use the Bosch Mixer and just add all ingredients, in order with excellent results.

  • Cover and refrigerate the dough for 15 minutes to allow it to fully absorb the liquid.
  • Scoop the dough into 8 drop biscuits and place them on the prepared baking sheet.
  • Bake for 12–15 minutes, or until the tops are set and lightly golden.

To prepare gravy:

  • Saute 1lb of ground breakfast sausage over medium-high heat.
  • Once the meat is cooked through, sprinkle 1/4 cup of the gluten-free flour mixture over the meat and continue sautéing.
  • Once the flour appears mostly absorbed, add in seasonings, mix well, and decrease the heat to medium-low.
  • Begin adding 2 1/2 cups of milk, about 1/4 cup at a time, while constantly stirring, until thickened about 5-7 minutes.
  • Set aside, or keep warm on the lowest warm setting. If the gravy begins to thicken too much, you can loosen it up with a couple of tablespoons of milk.