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.
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%).
- 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
- Prepare the biscuits according to recipe instructions.
- Cook the sausage in a large deep skillet, breaking it up into small chunks. Be sure it is cooked through. Remove the sausage.
- 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.
- Add the sweet rice flour to the melted butter and stir and cook on medium low heat for several minutes.
- 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.
- After all the milk is added, cook on low heat for about 10 minutes.
- Salt and pepper to taste.
- Serve over biscuits.