Biscuits and Sausage Gravy: Delicious Comfort Food Classic
Discover the ultimate gluten-free comfort food! These fluffy, buttery biscuits are perfectly paired with a rich, savory sausage gravy that’s as hearty as it is satisfying. Whether you’re serving breakfast, brunch, or a cozy dinner, this recipe is a crowd-pleaser for any meal. What sets this dish apart is the touch of maple syrup in the gravy, adding a subtle, sweet richness that beautifully complements the savory flavors. It’s an elevated take on a classic comfort food that’s easy to make and sure to become a favorite at your table.
A video demonstration of this recipe is on Celiac Kitchen’s YouTube channel
Biscuits
Ingredients:
2¼ cups (279 grams) 1:1 gluten free flour (we used King Arthur Gluten Free Measure for Measure Flour)
1/4 cup (23 grams) nonfat dry milk powder (helps with texture, browning and more)
1½ tablespoons (21 grams) baking powder
1 teaspoon (6 grams) salt
2 teaspoons (8 grams) brown sugar
1/2 cup (113 grams) frozen butter, shredded (if shredding frozen butter is not an option, cut it into small chunks)
2 teaspoons (10 ml) apple cider vinegar
1 cup (230 ml) whole milk
1 tablespoon heavy cream
Directions:
1. Combine dry ingredients
In large bowl, stir together:
Gluten free flour
Dry milk powder
Baking powder
Salt
Brown sugar
Stir into to dry mixture:
Frozen, shredded butter
The goal is to coat flour with fat for a nice, fluffy biscuit; large chunks of butter in the mixture are fine.
Keep the mixture as cold as possible. If a hot kitchen is causing the butter to get warm, pop the bowl in the freezer for a few minutes.
Above: 1) Combine dry ingredients; 2) add frozen shredded butter; 3) coat flour with fat for a nice, fluffy biscuit; large chunks of butter in the mixture are fine
2. Combine liquids
2 teaspoons (10 ml) apple cider vinegar
Stir in enough whole milk to bring total amount to 1 cup (230 ml)
3. Combine dry ingredients and liquids
Add small amounts of liquids at a time to flour and butter mixture
Note: We’re going for a shaggy texture here. Some gluten free flour blends absorb liquids better than others. Depending upon the flour blend you’re using, this might not take the full cup of liquids. If you find you need to add more liquids, just add splashes of milk as there is sufficient apple cider vinegar to get the reaction we want.
Above: 1) Mix together apple cider vinegar and whole milk; 2) add small amounts of liquids at a time to flour and butter mixture; 3) dough will have a shaggy texture
4. Roll out dough
Dust workspace with flour
If your dough is too sticky, sprinkle on some flour; dust dough and workspace with flour along the way, as needed
Working quickly helps dough stay chilled
Shape dough – you’ll see marbled butter throughout, which will help with flakiness
Roll dough into a rectangle. Fold into thirds.
Roll out folded dough
Fold into thirds again; roll out dough
Repeat for a total of 3 to 5 times, depending on how many layers you want. Be sure dough remains chilled enough for butter to remain solid.
For final roll, go for a relatively even 3/4” to 1” thickness and roughly 6” x 8½”
Above: Roll dough into a rectangle, then fold into thirds. Repeat for a total of 3 to 5 times, depending on how many layers you want. Be sure dough remains chilled enough for butter to remain solid.
Below: For final roll, go for a relatively even 3/4” to 1” thickness and roughly 6” x 8½”
Makes 6 – 8 biscuits
When cutting dough, take cutter straight down so edges remain unsealed, allowing for a nice flaky biscuit
Place biscuits on parchment lined baking tray
Brush a quick, light layer of heavy cream on tops only (will help with browning and flavor). Can add cheese, salt, sugar, or whatever you like on top.
Pop them in the fridge or freezer for 5 – 10 minutes before baking
5. Bake
Bake in preheated 425°F oven until golden brown, 18 – 20 minutes
Above: Take cutter straight down so edges remain unsealed, allowing for a nice flaky biscuit, brush a quick, light layer of heavy cream on tops only, then pop them in the fridge or freezer for 5 – 10 minutes before baking
Sausage Gravy
Ingredients:
1 pound sausage
1 small onion, diced
1/2 to 3/4 teaspoon salt (to taste)
1/2 teaspoon ground black pepper (to taste)
1/4 cup maple syrup (to taste)
2 tablespoons gluten free flour
2 cups whole milk
Directions:
Add sausage to skillet preheated on medium – medium high heat (we started on medium high heat and lowered temperature about the time onions were cooked)
Sprinkle with salt and pepper
As meat cooks, chunk it up into bite-size bits When sausage is nearly cooked, add onions and cook until nearly translucent
Stir in maple syrup
Let simmer
Stir frequently while making sausage gravy
Stir in flour, cook 2 – 3 minutes
Slowly add milk; let first cup of milk cook 2 – 3 minutes before adding second cup
Once it begins to thicken a bit, add second cup of milk
Cook and stir until it reaches desired thickness, about 7 – 8 minutes
Remove from heat
Above: 1) When sausage is nearly cooked, add onions and cook until nearly translucent; 2) stir in maple syrup and let simmer; 3) stir in flour, cook 2 – 3 minutes; 4) Slowly add milk; let first cup of milk cook 2 – 3 minutes before adding second cup, then cook and stir until it reaches desired thickness, about 7 – 8 minutes
Looking for more gluten free breakfast comfort foods? We’ve got you covered!
