Fluffy Gluten-Free Biscuits with Creamy Sausage Gravy

Gluten-free biscuits and sausage gravy is the kind of breakfast that feels like a lazy Sunday but comes together quickly enough for a weekday morning. The biscuits bake up with a tender crumb and tiny flaky layers, and the gravy is rich, peppery, and loaded with sausage.

You only need one gluten-free flour blend for both parts of the dish, so you won’t be chasing down a dozen special ingredients. That same blend makes a roux that thickens into a gravy that clings to every bite.

Why This Gluten-Free Biscuits and Gravy Works

These biscuits have a genuinely tender crumb and real flaky layers, not a dry, crumbly lump that falls apart on your fork. The buttermilk and egg give them structure, and the cold butter creates pockets of steam that puff up in the oven.

The sausage gravy is built on the same gluten-free flour blend you used for the biscuits. It cooks into a creamy, peppery sauce in one skillet, and you can control the spice level to your taste.

Ingredients

For the Gluten-Free Biscuits

• 2 cups gluten-free all-purpose flour blend: use one that contains xanthan gum, like Bob’s Red Mill 1-to-1
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 6 tablespoons cold unsalted butter: cut into small cubes
• 3/4 cup cold buttermilk: whole milk plus 2 teaspoons lemon juice works in a pinch
• 1 large egg: helps bind without gluten

For the Sausage Gravy

• 1 pound ground pork sausage: classic breakfast sausage, like Jimmy Dean
• 3 tablespoons gluten-free all-purpose flour blend: the same blend from the biscuits
• 2 cups whole milk: 2% works, but whole gives the creamiest texture
• 1/2 teaspoon fine sea salt: adjust depending on how salty your sausage is
• 1 teaspoon coarse black pepper: plus more for the top
• Pinch of cayenne pepper: optional, for a little heat

Variations / Substitutions

• Dairy-free: Use cold dairy-free butter sticks and unsweetened almond or oat milk mixed with a splash of vinegar for the buttermilk.
• Sausage swap: Turkey sausage or a plant-based ground alternative work well; add a tablespoon of butter or oil if the sausage is lean so the flour has fat to cook in.
• Spice it up: Stir a dash of hot sauce or a pinch of red pepper flakes into the gravy along with the black pepper.
• Flour blend tip: If your blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients for the biscuits so they hold their shape.

If you want a sweet morning option, our Gluten-Free Banana Pancakes are just as easy.

How to Make Gluten-Free Biscuits and Sausage Gravy

Step 1: Mix the Biscuit Dough

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the 2 cups of gluten-free flour, the tablespoon of baking powder, the 1/4 teaspoon baking soda, and the 1/2 teaspoon of salt. Toss the cold butter cubes into the flour and use a pastry cutter or your fingertips to cut it in until the mixture looks like coarse meal with some pea-sized pieces remaining.

The dough will be shaggy and a little sticky once you add the wet ingredients. Stir the buttermilk and egg together, pour them into the flour mixture, and mix with a wooden spoon just until a rough dough comes together. If it looks dry, add a tablespoon of buttermilk, but resist the urge to knead it much at this stage.

Step 2: Shape and Bake the Biscuits

Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Fold the dough in half over itself, gently pat it out again, and repeat this fold two more times to build flaky layers. Pat the dough to a 3/4-inch thickness and cut out biscuits with a sharp 2-inch round cutter, pressing straight down without twisting. Gather the scraps, pat them together once, and cut the remaining biscuits. Place them on the prepared baking sheet, brush the tops with a little extra buttermilk, and bake for 12 to 15 minutes.

The biscuits will rise and turn faintly golden on the edges. Gluten-free biscuits do not brown as deeply as wheat ones, so use the timer as your guide and look for a set, slightly crisp top. While they bake, start the gravy.

Step 3: Brown the Sausage

Place a large skillet over medium-high heat and crumble in the 1 pound of sausage. Cook, breaking it apart with a wooden spoon, until the meat is no longer pink and the edges are deeply browned, about 6 to 8 minutes. Leave all the rendered fat and any browned bits stuck to the pan; that is flavor for the gravy.

You will see a layer of dark fond building on the bottom of the skillet. That fond and the sausage fat are what give the gravy its savory backbone, so do not drain it off.

Step 4: Build the Gravy

Sprinkle the 3 tablespoons of gluten-free flour evenly over the cooked sausage and stir to coat every crumble. Let it cook for a full minute, stirring constantly, so the flour loses its raw taste. Slowly pour in the 2 cups of milk while whisking, scraping up all the browned bits from the bottom of the skillet.

The mixture will look pasty and clumpy at first, but keep whisking and the flour will absorb the fat and loosen into a pale brown sauce. Once all the milk is in, switch to a slow, steady stir.

Step 5: Simmer the Gravy

Bring the gravy to a gentle simmer, then reduce the heat to medium-low. Cook for 5 to 7 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon. Stir in the 1/2 teaspoon of salt, the teaspoon of black pepper, and the pinch of cayenne if you are using it.

The gravy will continue to thicken as it sits, so pull it off the heat when it is just a little thinner than you want. Taste and add more pepper or salt as needed. Keep it warm while you finish the biscuits.

Step 6: Split and Smother the Biscuits

Split each warm biscuit in half and place the halves cut side up on plates. Spoon a generous amount of sausage gravy over the top. The gravy seeps into all the nooks of the tender crumb, so serve it right away while everything is piping hot.

Tips for Better Gluten-Free Biscuits and Gravy

• Keep everything cold: chill your butter and buttermilk, and work quickly. Warm butter melts before baking and you lose those steam pockets that create flaky layers.
• Use a gluten-free flour blend with xanthan gum. It gives the biscuits structure and keeps them from crumbling when you split them.
• Do not twist the biscuit cutter. Press straight down and lift. Twisting seals the edges and limits the rise.
• Cook the flour in the sausage fat for a full minute. This removes any raw flour taste and helps the gravy thicken smoothly without a pasty texture.
• Season the gravy aggressively with black pepper. Mild sausage and milk need that savory kick to balance the richness.

Baking times can shift slightly depending on how you shape the biscuits:

Keeping Biscuits and Gravy Fresh

• Refrigerate: Store biscuits and gravy in separate airtight containers for up to 3 days. The biscuits stay tender if wrapped tightly.
• Reheating: Warm biscuits in a 300°F oven or toaster until heated through. Reheat gravy on the stovetop over low heat, whisking with a splash of milk to loosen it back to a pourable consistency.

What to Serve with Biscuits and Gravy

A side of scrambled eggs adds protein and turns this into a full breakfast plate. For something fresh, a simple fruit salad or sliced melon cuts through the richness. If you want to go all in, crispy breakfast potatoes are perfect for sopping up any extra gravy.

Frequently Asked Questions

Why are my gluten-free biscuits dense and flat?

You likely overworked the dough or used warm butter. Handle the dough gently and keep the butter cold so it creates steam in the oven.

Can I make the gravy without pork sausage?

Yes. Use turkey sausage or a plant-based alternative, and add a little extra olive oil or butter if the sausage is lean so the flour has enough fat to cook in.

How do I avoid a gummy texture in the gravy?

Cook the flour in the sausage drippings for at least a full minute before adding milk, and whisk constantly as it simmers. A low, slow simmer also helps prevent a pasty center.

Can I use a different milk for the gravy?

Whole milk gives the richest result, but 2% works. Unsweetened almond or oat milk will thin out, so you may need to simmer a minute longer and the finish will be slightly less creamy.

Gluten-Free Biscuits and Gravy Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 730

Ingredients Method Notes

Ingredients

  

• 2 cups gluten-free all-purpose flour blend
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 large egg
• 1 pound ground pork sausage
• 3 tablespoons gluten-free all-purpose flour blend
• 2 cups whole milk
• 1/2 teaspoon fine sea salt
• 1 teaspoon coarse black pepper
• Pinch of cayenne pepper (optional)

Method

 

1. Preheat oven to 425°F (220°C). Whisk flour, baking powder, baking soda, and salt. Cut in cold butter until pea-sized pieces remain. Stir in buttermilk and egg until a shaggy dough forms.
2. Pat dough into a rectangle, fold over itself a few times, then pat to 3/4-inch thickness. Cut biscuits without twisting, place on a lined baking sheet, brush with buttermilk, and bake 12 to 15 minutes until lightly golden.
3. While biscuits bake, crumble sausage into a skillet over medium-high heat and cook 6 to 8 minutes until browned. Do not drain.
4. Sprinkle the flour over the sausage, stir, and cook for 1 minute. Slowly whisk in the milk, scraping up browned bits.
5. Bring to a simmer, reduce heat to medium-low, and cook 5 to 7 minutes until thickened. Stir in salt, pepper, and cayenne if using.
6. Split warm biscuits and spoon gravy generously over the top. Serve right away.

Notes

The biscuits are best fresh from the oven but leftover biscuits and gravy hold up well in separate containers. If the gravy thickens too much on standing, stir in a splash of milk while reheating.