Sausage Gravy and Biscuits

Sausage Gravy and Biscuits at

Sausage gravy and biscuits is a southern style meal, and sometimes I get a hankerin’ for it.  Yes, I just said hankerin’.  It’s the kind of word that goes with sausage gravy and biscuits.  I had such a hankerin’ not long ago, and so I set my mind to make a gluten and dairy free version.

It’s really a simple meal.  I guess the hardest part is coming up with gluten-free biscuits.  My recipe for cut-out biscuits is perfect for this.

Sausage Gravy and Biscuits at

To make the gravy gluten free, I used sweet rice flour.  It’s a great flour to use in any kind of gravy, but white rice flour should work too.

Making the gravy dairy free was the more noticeable change as far as flavor goes.  I used almond milk because that’s what I usually have on hand.  It did add a slightly odd flavor to the gravy, but nobody really minded.  I suppose a more plain tasting substitute such as rice milk might be a better choice, and of course, if you can have dairy use regular milk (I would use at least 2%).

Sausage Gravy and Biscuits
  • 1 recipe gluten-free biscuits
  • 1 pound bulk sausage (the kind in a tube, not links or patties)
  • 6 Tablespoons Butter (or substitute or sausage fat)
  • ½ cup sweet rice flour (white rice flour might work too)
  • 4 cup milk (I used almond milk)
  • salt & pepper to taste
  1. Prepare the biscuits according to recipe instructions.
  2. Cook the sausage in a large deep skillet, breaking it up into small chunks. Be sure it is cooked through. Remove the sausage.
  3. You need about 6 tablespoons fat. You could use the sausage grease (I used turkey sausage which had very little fat), or drain the fat and use butter or a butter substitute. Melt the butter in the skillet.
  4. Add the sweet rice flour to the melted butter and stir and cook on medium low heat for several minutes.
  5. Add the milk to the butter and flour very slowly. Start with only 1 –2 tablespoons at a time, mixing it in well before adding more. This will keep the gravy from becoming lumpy.
  6. After all the milk is added, cook on low heat for about 10 minutes.
  7. Salt and pepper to taste.
  8. Serve over biscuits.

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  1. Kay Guest says

    This sounds and looks wonderful. We have always had sliced canteloupe with biscuits and gravy. The coldness and sweetness of the melon is so good with the salty sausage and gravy. Try it! I think you’ll you like it!
    Kay Guest

  2. Lisa O says

    Biscuits and gravy is honestly the thing I miss the most since I went GF. I was SO glad to find this recipe, then I made it for dinner to night and it was A-MA-ZING!!! THANK YOU!!!!!!!!!!!!!!!

  3. Aita says

    Gave this a shot, and while it’s not the stuff I grew up with it’s really tasty regardless. I’m allergic to Dairy so I used subs and the like and it came out a lot better than I expected. Thanks for that~

  4. says

    question, what brand of sausage do you use that’s GF? Haven’t cooked it since going gf b/c wasn’t sure what was safe… :)

    • says

      Good question Erin as sausage does contain multiple ingredients. Many brands are gluten free. I like Jamestown, but you should always read the label. You should be able to tell from the ingredients if it is safe. If you are unsure, contact the manufacturer.

  5. Tammy says

    I love Betty Crocker’s box of Gluten Free Bisquick with recipes for making Pancakes, Waffles, Biscuits, Strawberry shortcakes, Pizza crust, Ultimate Chicken fingers, and Oven-Baked chicken. Biscuits and Gravy is one of our families favorite meals! Thank You

    • Jackie says

      do you use the gf bisquick as your ‘flour’ for the gravy? Or are you just suggesting it to make the biscuits? I was curious bc I love the bisquick mix too, and sometimes I sub flour with it and it works great!

  6. Emma says

    I am wondering if anyone has made the gravy the day before serving? We are having brunch tomorrow and I’d like to make it ahead. Looks great!

  7. Rhonda says

    Oops – your use of rice flour makes this NOT gluten free. Every grain has gluten, just not the same gluten as wheat. Try potato starch as your thickener.

    • says

      You are right about grains containing a type of gluten. Though not completely accurate, the term gluten-free has been used for many years to mean free of wheat, rye, and barley–the grains that affect people with celiac disease.

      • Rhonda says

        Thanks – I do love your site as it gives me great ideas! However I think it’s important to note that celiac disease is just ONE of the MANY conditions now identified as being related to gluten sensitivity, and not just wheat rye or barley. In fact, celiac disease is actually one of the rarer conditions when compared with the totality of associated gluten-sensitive autoimmune diseases. While I realize that your site is primarily intended for those with celiac disease, I think it’s VERY wise to start using terminology that is correct according to the advances that have been made on this topic, not just “customary.” I think there is a real danger that many with gluten-sensitive diseases might think they do NOT have it if they still suffer after eliminating ONLY wheat rye or barley, and that would be a real shame! The ONLY way to be sure is with genetic testing, not just your standard antibody testing. If a person does NOT get the specific testing, then it would be prudent to eliminate ALL grain (ANY seed of a grass), as that’s where gluten “lives.” Thanks for your obvious empathy for suffering people who still want to eat tasty food – and thanks for your thoughtful consideration of the information I have shared!

        • says

          Rhonda, I understand your point, and I appreciate you presenting your views politely. I do agree that it would be a shame for people to eliminate wheat, rye, and barley, and then give up when that doesn’t help them. However, “gluten-free” is still the main stream term used by doctors, dietitians, organizations, authors, web sites, etc. to mean free of wheat, rye, barley, and contaminated oats. That might change in the future, but for now I’ll remain The Gluten-Free Homemaker. It is an interesting topic, though. I am aware that celiac is not the only condition related to gluten. My own son is very sensitive to gluten, yet did not test positive for celiac disease. I’m also aware that many people benefit from a grain-free diet. I have been mostly grain free myself for the past six months or so. It is likely something I will be talking about more on this blog. Thanks for your input, and feel free to send me an email if you would like to discuss it more.

        • Jeanne says

          I just want to jump in here, Gliadin is in wheat, this is what can cause the body to make antibodies and cause inflammation. Some people are just grain intolerant period.

          I like her recipes, this is her take on them we all have to tweak a recipe here and there.

    • kit says

      Sorry, you’re just wrong on that. Gluten specifically refers to the protein in wheat and closely related grains. Sticky rice is called “glutinous” but has no gluten, it has starches that make it sticky.

  8. katy says

    I’ve found adding a bit of dill hides the flavor of almond milk add a LITTLE at a time then season as you normally would

  9. Loretta Lawson says

    I read that all sausage has gluten except the crumbles.
    I am new to gluten free and can use all the help I can get.
    We love our gravy & biscutes it is one thing my husband
    Refuses to give up regardless! Not real crazy about the crumbles.
    What brands are gluten free?

    Thanks for all your help……love your site.

  10. kimberly says

    I recently was diagnosed with celiac disease, I love to bake and have baked breads, rolls, pies for years all from scratch and have even won ribbons on my baked goods. I have tried to make my own bread just recently and it seems ok until it is baking, I am baking it for 2 hrs! And it is not done on the inside. The recipes say bake for 25 and 30 minutes,but it’s just deflated and spongy mess. Help. I want to make bread and biscuits. I bought all the flours and xanthum gum. I only have one place in my rural area to buy it and it was very expensive. Any ideas I can use, baking this way is new to me. I have to stay away from wheat,barley any rye.

  11. Claudine McDermott says

    I really have a tough time with the flavor and texture of rice flours. I do like the flavor of oat and Soghum flours, have you ever tries either of these for gravy?

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