Imagine biting into a fluffy, buttery biscuit smothered in rich, creamy gravy—without the gluten guilt. Sounds like a fantasy? Nope.
This gluten-free biscuits and gravy recipe is here to wreck your excuses. Whether you’re celiac, gluten-sensitive, or just curious, this dish delivers all the comfort of the classic with zero compromises. And no, it doesn’t taste like cardboard.
Ready to upgrade your breakfast game? Let’s go.
Why This Recipe Slaps
Gluten-free biscuits often crumble faster than your New Year’s resolutions, but not these. The secret?
A blend of almond flour and tapioca starch for structure and chew. The gravy? Silky, savory, and thickened with a gluten-free roux that’s just as good as the original.
Plus, it’s packed with protein and healthy fats—so you can pretend it’s health food while devouring it at 10 AM.
Ingredients You’ll Need
For the Biscuits:
- 2 cups almond flour
- 1/2 cup tapioca starch
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter (or coconut oil for dairy-free)
- 2 eggs
- 1/4 cup almond milk
For the Gravy:
- 1 lb ground sausage (or plant-based crumbles)
- 3 tbsp gluten-free flour blend
- 2 cups whole milk (or unsweetened almond milk)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
Step-by-Step Instructions
- Preheat your oven to 375°F. Because cold ovens are for people who enjoy disappointment.
- Mix dry ingredients. Whisk almond flour, tapioca starch, baking powder, and salt in a bowl.
- Cut in the butter. Use a pastry cutter or your fingers until the mixture looks like coarse sand. Pro tip: Cold butter = flaky biscuits.
- Add wet ingredients. Stir in eggs and almond milk until just combined. Overmixing = hockey pucks.
- Bake for 12-15 minutes. Until golden brown.
Don’t open the oven early—patience is a virtue.
- Cook the sausage. Brown it in a skillet over medium heat. Drain excess grease if you’re into that.
- Make the roux. Sprinkle gluten-free flour over the sausage, stir, and cook for 1 minute.
- Add milk and seasonings. Whisk until thickened. If it’s too thick, add more milk.
Too thin? Cook longer.
- Serve immediately. Split biscuits, drown in gravy, and try not to moan audibly.
Storage Instructions
Store biscuits and gravy separately unless you enjoy soggy chaos. Biscuits keep in an airtight container for 3 days or freeze for 1 month.
Gravy lasts 4 days in the fridge—reheat with a splash of milk to loosen it. FYI, microwaving biscuits for 10 seconds brings them back to life.
Benefits of This Recipe
Beyond being gluten-free, this recipe is high-protein (thanks, almond flour and sausage) and lower-carb than traditional versions. It’s also customizable: dairy-free?
Swap the milk and butter. Vegetarian? Use plant-based sausage.
Plus, it’s so good even gluten-lovers won’t complain. IMO, that’s a win.
Common Mistakes to Avoid
- Overmixing the dough. Tough biscuits are a crime against breakfast.
- Using warm butter. Cold fat = flaky layers. Science.
- Not tasting the gravy. Seasoning is personal.
Adjust salt and pepper before serving.
- Skimping on milk. Thin gravy is sad gravy.
Alternatives and Swaps
No almond flour? Try coconut flour (use 1/3 the amount—it’s thirsty). Out of sausage?
Bacon or mushrooms work. For a paleo version, skip the tapioca starch and add an extra egg. Vegan?
Flax eggs and coconut oil will save the day. The point? Improvise.
FAQs
Can I make the biscuits ahead?
Yes.
Bake, cool, and freeze. Reheat in the oven or toaster. Microwaving alone will make them rubbery—don’t do that to yourself.
Why is my gravy lumpy?
You didn’t whisk hard enough.
Or you added flour directly to hot liquid. Always make a roux first. Problem solved.
Can I use store-bought gluten-free flour?
Sure, but results vary.
Some blends taste like chalk. Stick with almond flour for best texture.
Is this recipe keto?
Almost. Swap the tapioca starch for more almond flour and use heavy cream instead of milk.
Now it’s keto. You’re welcome.
Final Thoughts
Gluten-free biscuits and gravy shouldn’t be this good, but here we are. It’s hearty, flavorful, and proof that dietary restrictions don’t mean sacrificing comfort.
Make it. Eat it. Thank yourself later.
And if anyone says gluten-free food is boring, just hand them a biscuit—they’ll shut up fast.