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.
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, which would also be so good in my cheddar biscuits recipe! You can also use turkey breakfast sausage instead of pork sausage, if you so please.
Gluten Free Biscuits and Gravy
Ingredients
For the biscuits:
- 1 pound pork sausage
- 3 cups Gluten Free 1-To-1 Baking Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter, cold, cubed
- 8 ounces Gruyere cheese, shredded
- 2 tablespoons fresh sage, chopped
- 1 ¼ cups low fat buttermilk, divided
For the gravy:
- ¼ cup pork sausage drippings, or unsalted butter
- 3 tablespoons Gluten Free 1-To-1 Baking Flour
- 2 cups milk
- salt and pepper, to taste
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation and sample products from Bob’s Red Mill for recipe development purposes. All opinions are my own.
Holy cow Stephanie! These are STOP-THE-PRESSES and drop-everything-you-are-doing biscuits! Pinning and making soon. 🙂
Biz — Yep, you can!
Could you just sub equal parts regular flour instead? Looks delicious!
OMG. That’s kind of all I can manage to say right now… 🙂 Biscuits and gravy is such a nostalgic meal for me. This looks like a very legit gf version. I have been wanting to try that new Bob’s flour too. It sounds awesome.
Very interesting to put the sausage in the biscuit. I am like Kelly—the meat was in the gravy. I like this recipe.
These are the prettiest biscuits I ever did see. Slather mine in gravy and pass the plate 🙂
ATasteOfMadness — I only recently tried them myself! I might be biased, but I think this would be a great recipe for a first-timer. 😉