gluten free sage, gruyere + sausage buttermilk biscuits + gravy
Ladies and gentlemen, I present to you the biscuits and gravy that actually made me like biscuits and gravy.
Don’t get me wrong — I love me some good old comfort food. I’ll take a plate of fried chicken and mashed potatoes and extra-cheesy mac and cheese and those braised collard greens with ham my dad makes that are ahhhmazing any day. And I will obviously always take the biscuits. But biscuits and gravy? I just couldn’t get behind the combo.
Then I made these. And I tried them. And heavens to Betsy, they were delicious. I guess putting sausage and cheese and fresh sage in a biscuit and topping it with a creamy, buttery gravy will have a life-changing effect on people.
You’d never, ever know they were gluten free, too. And I know what you’re thinking — “Ooooookay, Steph, everyone says that but they are liars” — and I would totally agree with you when it comes to some GF breads and cookies I’ve tried that have the consistency/flavor of cardboard (or at least what I’d expect the consistency/flavor of cardboard to be, should I ever taste it). But I used Bob’s Red Mill 1-To-1 Baking Flour — which is made with rice, sorghum and tapioca flours — for this recipe and it worked wonders, a.k.a., performed just like regular flour does. Flaky and soft gluten free biscuits? Ya, you betcha it’s possible.
I decided to mix things up in the biscuits-and-gravy department here, too, by incorporating the breakfast sausage into the biscuits along with melty Gruyere cheese and fresh chopped sage. The gravy is then made with the pork drippings (and/or a little butter) and the whole thing together is a flavor explosion. A flavorsplosion, if you will.
Of course, you can feel free to play around with the flavors and amounts of ingredients — I took the “pack as much cheese and sausage into each biscuit as possible” route, which I highly recommend for obvious reasons, but if that’s not your jam you can lessen the amounts (and send me the extra cheese) or swap the Gruyere for another cheese, like sharp white cheddar. You can also use turkey breakfast sausage instead of pork sausage, if you so please.
Thanks to this recipe and Bob’s Red Mill’s magical 1-to-1 flour, both I and anyone who has always loved biscuits and gravy but not the gluten can enjoy biscuits and gravy as a hearty, special weekend brekkie. Or as a delightful weeknight brinner. Or as a Monday mid-morning second breakfast. Any/all options are totally legit.
I’ll be hanging out right inside that bite of gravy-laden biscuit right there, if you want to join me.Print
For the biscuits:
- 1 lb pork sausage
- 3 cups Bob’s Red Mill Gluten Free 1-To-1 Baking Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) chilled unsalted butter, cubed
- 8 ounces shredded Gruyere cheese
- 2 tablespoons chopped fresh sage
- 1 1/4 cups buttermilk, divided
For the gravy:
- 4 tablespoons pork sausage drippings (or unsalted butter)
- 3 tablespoons Bob’s Red Mill Gluten Free 1-To-1 Baking Flour
- 2 cups milk
- Salt and pepper, to taste
- To make the biscuits: In a large skillet over medium-high heat, cook and crumble the pork sausage 10 minutes until browned and cooked through. Drain, reserving the drippings. Cool the sausage completely before adding to the biscuits.
- Heat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt and baking soda until combined. Using a pastry blender or your fingers, cut in the cold butter until the mixture resembles coarse crumbs and the butter pieces are the size of small peas. Stir in the fully cooled sausage, shredded cheese and chopped sage.
- Slowly pour in 1 cup plus 2 tablespoons of the buttermilk and stir with a wooden spoon or spatula just until a dough begins to come together. Turn the dough out onto a countertop and knead just until a cohesive ball forms. Pat the ball into a 1-inch thick rectangle. Use a sharp knife to cut the dough into 12 square biscuits.
- Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Bake 20 to 25 minutes until golden brown.
- Meanwhile, make the gravy: Return the sausage drippings to the skillet over medium heat (add the butter as needed to make 4 tablespoons total). When the drippings/butter are melted, whisk in the flour. Slowly add in the milk, whisking constantly. Cook 5 minutes until thickened. Season to taste with salt and pepper.
- Immediately serve the warm gravy over the biscuits.
Disclosure: I received compensation and sample products from Bob’s Red Mill for recipe development purposes. All opinions are my own.