This gluten and dairy-free biscuits and sausage gravy recipe is the ultimate comfort food. Enjoy it for a hearty breakfast or serve it at brunch.
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I’ve always been a big fan of breakfast. When I was younger, my mom always made special breakfasts every Sunday morning before the whole family headed off to church.
It was never anything too fancy – waffles, pancakes, or eggs, toast and bacon. But it left a lasting impression that breakfast could and should be simple during the weekdays and a little more interesting once the weekend came around.
All through my early adulthood, I would still hold this tradition in place – making waffles, frittatas, or pancakes on the weekend (admittedly, I never seemed to completely master the non-burnt pancake-making skill). I started to discover just how much I loved creating a homemade breakfast of my own – for myself and now – my husband too.
One of the few recipes I mastered – before going gluten-free and dairy-free (and for now egg-free), was biscuits and gravy. It wasn’t like I made them from scratch or anything – but they were a decadent treat that I looked forward to a few times a year.
I’d pop open a can of biscuits (you know the ones), toss them in the oven and get to work on my sausage gravy. I have to tell you that once I learned how to make gravy in my early 20’s, almost every recipe I made was slathered in it.
I said “sayonara” to gravy when I left gluten and dairy in the dust a few years ago. I never tried to recreate it – because well, gravy is mostly delicious because of the flour and the milk. And biscuits just didn’t seem like biscuits if they weren’t made with all-purpose flour. Or so I thought.
I finally got around to trying to make this recipe more “allergy-friendly” – free of gluten, dairy, and eggs – last weekend. I’ve got to tell you, it wasn’t as bad as I thought it would be.
My fear of recreating a food that I had such fond memories of was overcome with the sheer determination to stop eating oatmeal every morning – and start enjoying my weekend breakfasts again.
Over time, I think I’ve finally come around to the fact that gluten-free dairy-free baking and cooking doesn’t have to be scary. I was always nervous about all the ingredients, doing things wrong – having no idea what kinds of gums or starches I’d need (or what the purpose of them really was). I’ve gotten comfortable with it all in the past couple years and you know, I was impressed with myself when all was said and done.
The recipe turned out damn delicious. Maybe it’s because I hadn’t had “real” biscuits and gravy in years. Or maybe it’s because I’ve gotten used to the flavor of gluten-free biscuits after trying to find just one that tasted decent and didn’t take a million steps to make them.
Of course, these don’t taste exactly like my old recipe. But they’re an excellent replacement that works so well with where I’m at with my diet now. And I can’t deny that having something like biscuits and gravy once in a while on my weekend breakfast rotation makes me feel deprived in the least while living with food intolerances.
I found this great recipe for gluten and dairy-free biscuits in the The Whole Life Nutrition Cookbook. They really are super healthy and make great biscuits for this recipe.
What ingredients are in the gluten-free dairy-free biscuits?
Read on: Is rice gluten-free?
Read on: Is tapioca gluten-free?
Read on: Is baking powder gluten-free?
How to make gluten and dairy-free biscuits
Note: Since publishing this recipe in 2015, I have made updates to this recipe and have published it here: Gluten-free Biscuits (Dairy-free, Vegan)
These gluten and dairy-free biscuits come together very quickly and easily. Here are the steps:
Combine the dry ingredients in a mixing bowl.
In a large bowl, add the brown rice flour, tapioca flour, baking powder, xanthan gum, and sea salt. Mix together with a wooden spoon or whisk until everything is well distributed.
Add the cold coconut oil and mix together with your hands.
Yes, your hands! This is a fun activity!! Get your clean hands in there and work the flour and coconut oil between your hands, combining the ingredients together to form a “meal” texture.
Add the hemp milk and stir everything together with a wooden spoon.
Grab a wooden spoon, and start stirring the hemp milk in. You don’t need to get everything perfectly incorporated, but you’ll want to combine it enough so you don’t make a huge mess when you go to the next step.
Knead the biscuit dough together with your hands until it’s just combined.
Get in there again with your hands and knead the hemp milk into the biscuit dough. You’re looking to get the dough just combined, but not overly mixed. If you overdo it too much, the biscuits won’t rise much when baking.
Drop the biscuits on a baking sheet, then bake them up for 10 to 12 minutes.
You can roll out the biscuits, cut them into shapes, then transfer to a cookie sheet. Or you can take the lazy route like I do, and drop the biscuits with about 2 tablespoons of dough for each biscuit onto the baking sheet.
Transfer the baking sheet with the biscuits to the oven and bake for 10 to 12 minutes. Ta da! Delicious biscuits ready for eating and smothering in gravy.
A few notes on these gluten-free dairy-free biscuits
This recipe from The Whole Life Nutrition Cookbook calls for making your biscuits from scratch using brown rice flour, tapioca flour, xanthan gum, and other ingredients. If you don’t keep these individual gluten-free flours on hand, you may want to make a biscuit recipe that uses a gluten-free flour blend instead.
This recipe calls for hemp milk, but you can certainly use any type of dairy-free milk you have on hand. I’ve used both coconut and almond milk in this recipe before with great results.
Make sure your coconut oil is solid and preferably cold, so that it works into the biscuits much like butter would work into a traditional biscuit recipe. You want to create a “meal” like consistency, not globs.
These biscuits are a little on the crumbly side. I personally like that about them, because then I can get big bites of biscuits and gravy in each bite. If crumbly-ness bugs you, try a different biscuit recipe to go alongside your dairy-free sausage gravy.
How to make gluten and dairy-free sausage gravy
Sausage gravy is really simple, and making it gluten and dairy-free is just as easy. Here’s how I make it:
Preheat a skillet over medium high heat and cook breakfast sausage.
Grab a medium skillet and put it over medium high heat on your stove. Once it is preheated, add the pork breakfast sausage and cook until browned. This should take about 5 minutes or so.
Combine the wet ingredients in a bowl.
While the sausage is cooking, combine the hemp milk, chicken stock, and cornstarch in a bowl. Whisk together to make sure there are no lumps left of cornstarch.
Add the wet ingredients to the skillet.
Once the sausage is cooked through, pour in the hemp milk and chicken stock mixture to the skillet. Stir everything together, and bring it up to a simmer.
Thicken the gravy.
Once the gravy is at a simmer, reduce the heat to medium low, and allow the gravy to thicken and reduce. This should take about 5 minutes, give or take a few minutes, depending on how thick you like your gravy.
Serve dairy-free sausage gravy over gluten and dairy-free biscuits.
Once you’re satisfied with the consistency of your gravy, serve the gluten-free biscuits with a ladle full of dairy-free sausage gravy. And try not to go swimming in it… it’s THAT good!
Read on: Gluten-free Gravy recipe
A few notes on the dairy-free sausage gravy
Make sure you find a pork sausage that is gluten-free. Many sausage and other meat products contain fillers that can contain gluten. Do your research and know that what you buy is safe for a gluten-free diet.
This gravy is made using a mixture of hemp milk, chicken stock, and cornstarch. You can use any dairy-free milk you have on hand or prefer to cook with. I prefer hemp and coconut milk in this recipe for it’s richness, but you can’t go wrong with any of the other alternatives either.
Cornstarch in this recipe is used to thicken the gravy. If you don’t like using cornstarch in your cooking for whatever reason, you may choose to swap this out for arrowroot starch, as it functions the same as cornstarch.
- 2 cups gluten-free flour blend
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold coconut oil or vegan butter
- 3/4 cup dairy-free milk
- 1 package pork breakfast sausage
- 1 cup dairy-free milk
- 1 cup chicken stock
- 2 1/2 tbsp cornstarch
- Preheat oven to 425 degrees F.
- Combine brown rice flour, tapioca flour, baking powder, xanthan gum, and sea salt in a large mixing bowl.
- Add the coconut oil. Mix together with your fingers until well combined and crumbly.
- Slowly add the milk, stirring with a wooden spoon as you pour. Gently knead the dough with your hands until just combined, being careful not to over mix.
- Drop batter onto a cookie sheet by the large spoonful (they give instructions for how to make these biscuits rolled and pretty, but I take this shortcut).
- Bake for 10 to 12 minutes, or until done.
- While the biscuits are baking, heat a skillet over medium high heat. Cook breakfast sausage until brown.
- Mix together hemp milk, chicken stock, and cornstarch in a bowl, then pour into the skillet.
- Stir the gravy until it is heated through and has noticeably thickened, about 5 minutes.
- Remove from heat then ladle over gluten-free biscuits. Enjoy!
Biscuits recipe from The Whole Life Nutrition Cookbook.
Now it’s your turn – share in the comments what your favorite breakfast food is – either that you’ve eaten recently or had in a long time.