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.
Tieghan — Ohhh, then you’ve gotta try this recipe! I think you’ll like it. 🙂
Oh man these biscuits look amazing. You can’t go wrong with a classic like biscuits and gravy.
YUM! I can totally see why these are the biscuits and gravy that made you fall in love with biscuits and gravy! I just saw this mix and was thinking of getting it, definitely need to do that now!
Can you believe I have never had biscuits and gravy?? It’s crazy I know, but I am thinking this is the recipe to make. Love the idea of the sausage and using the drippings for the gravy!
I loooooove biscuits and gravy and your version looks outstanding. This would comfort me right up!
These look heavenly. Rarely do I ever have biscuits and gravy but these I would make an exception for, multiple times. I like that you put the sausage in the biscuits instead of the gravy, just to be different 🙂
I feel the same way about biscuits and gravy (and thought I was the only one!). BUT I’ve never done this whole sage/sausage business. I am in!
Oooh! Love how you used the pork drippings for the gravy, I’m sure this is perfection! I still haven’t had biscuits and gravy together before :/ I’ve also heard great things about that BRM GF flour.
I just saw that baking mix at the store yesterday and picked it up. I guess Monday’s call for Brinner. These are a must!
I would devour this in no time! Love biscuits especially full of fantastic flavors!