Gluten Free Biscuits and Gravy

Ingredients

• 1 batchgluten-free drop biscuits
• 454 g (1 lb)breakfast sausage
• 30 g (¼ cup)gluten-free flour
• 480 ml (2 cups)whole milk
• to tastesalt and black pepper

Instructions

1. 1

   Bake the biscuits

   Prepare the gluten-free drop biscuits. While they bake, put the breakfast sausage in a large skillet and cook over medium heat.

2. 2

   Whisk the mixture

   In a medium bowl or liquid measuring jug, whisk together the milk, gluten-free flour, salt and pepper.

3. 3

   Cook the sausage

   Keep cooking the sausage, breaking it into pieces with a wooden spoon or spatula, until no pink remains.

4. 4

   Thicken the gravy

   Gradually pour the milk mixture into the skillet. Cook over medium heat until the gravy boils and thickens.

5. 5

   Simmer and season

   Turn the heat down to medium-low and simmer for 2 minutes, stirring constantly. Taste and adjust the salt and pepper.

6. 6

   Serve the biscuits

   Serve the gravy hot over the gluten-free biscuits.

What are biscuits and gravy?

Biscuits and gravy is a familiar American breakfast, especially associated with Southern cooking and diner menus. It pairs soft biscuits with a savoury, creamy gravy, often made with breakfast sausage.

This version uses gluten-free drop biscuits and gluten-free flour in the gravy. Making the gravy in the sausage skillet brings the two main parts together without adding another pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 18g protein, 13g carbs, 25g fat.

The biscuits and flour supply most of the carbohydrates, while the sausage and whole milk contribute much of the fat and protein. Pair a serving with fruit or vegetables for a plate with a fresh, lighter contrast.

Why the flour matters

Gluten-free flour: whisk it into the milk before it goes into the pan. Dispersing the flour first helps it blend into the gravy rather than forming lumps.

Whole milk: gives the gravy a creamy texture. Keep stirring as it heats so the mixture thickens evenly.

Cook the sausage fully

Break the sausage into small pieces as it cooks, and continue until no pink remains. Smaller pieces distribute well through the gravy and make it easier to spoon over the biscuits.

The recipe does not specify draining the skillet, so keep the cooked sausage in the pan for the gravy.

Watch for the thickening cues

Boil: once the milk mixture reaches a boil, it should begin to thicken. Stir as it heats, paying attention to the bottom and edges of the pan.

Simmer: lower the heat and stir constantly for the full 2 minutes. The finished gravy should be thick enough to coat the sausage and sit on the biscuits.

Coordinate the timing

Biscuits first: start preparing them, then cook the sausage while they bake. The gravy can finish on the hob as the biscuits come out of the oven.

Serve promptly: spooning the gravy over the biscuits while everything is hot gives the best contrast between tender biscuits and creamy topping.

Build a breakfast plate

The biscuits and gravy are rich and filling on their own. For a more rounded breakfast, serve them with fresh fruit or a simple portion of vegetables.

If serving a group, bring the gravy to the table separately so everyone can add as much as they like.

Recipe notes & tips

• Whisk the flour thoroughly into the milk before adding it to the skillet.
• Break the sausage into small pieces as it cooks for an evenly distributed gravy.
• Stir constantly during the 2-minute simmer to help prevent sticking.
• Taste the gravy before serving, as breakfast sausage can already be well seasoned.
• Serve the gravy as soon as it is ready so it stays easy to spoon.

Variations

• Add herbs: stir in a little dried sage or thyme for an aromatic note.
• Add heat: season with chilli flakes or a few drops of hot sauce.
• Use a different sausage: choose another breakfast sausage that suits your taste, checking that it is gluten-free.
• Make it peppery: add extra black pepper to the gravy just before serving.
• Add greens: serve with sautéed spinach or another cooked green alongside.

Common mistakes to avoid

• Lumpy gravy: whisk the flour into the milk until smooth before pouring it into the skillet.
• Uneven sausage pieces: break the meat up as it cooks rather than waiting until the end.
• Scorched gravy: keep stirring while it heats and during the simmer.
• Thin gravy: allow it to come to a boil, then complete the 2-minute simmer.
• Over-seasoning: taste before adding more salt because the sausage may already be salty.

How to store

Refrigerate leftover gravy and biscuits separately in airtight containers for up to 3 days. Reheat the gravy gently in a saucepan, stirring; add a splash of milk if needed, and warm the biscuits separately.

Frequently asked questions