Gluten and Dairy Free Biscuits and Gravy

gluten free - dairy free - soy free - sugar free - nut free

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Bringing back a CLASSIC breakfast.

My Paleo Biscuits and Gravy was one of the first recipes that debuted on this blog almost TEN years ago (I'll spare you the link, my photography of it back then wasn't stellar, haha. If you look hard enough around here you can find it.) and I wanted to create a new and improved recipe now that I have  mastered flakier biscuits and a creamier gravy than I previously made. 

While not paleo, you could swap the gluten free 1 to 1 with a Cassava flour to keep it grain free. Or you could stick with my OG recipe suggestion of almond flour for a denser, heartier biscuit.  You do you, but I like the FLUFF. 

So much healthier than the restaurant variety, you can make extra gravy and freeze it to keep on hand for weekend brunches and breakfasts. I would suggest making your biscuits fresh, but you can freeze them as well. 

Biscuits and Gravy 

Biscuit Ingredients

• 1/3 C dairy-free butter
• 1/3 C vegan sour cream
• 1/2 TBSP organic sugar
• 1 1/2 C gluten-free one to one all purpose flour 
• 1 1/2 TBSP baking soda 
• 1 1/2 TBSP cream of tartar
• 1/4 tsp sea salt
• 1/3 cup club soda or sparkling water

Gravy Ingredients

• 1/2 lb gluten free sausage (we love organic AppleGate maple sausage or Jenny-O Sweet Italian)
• 2 TBSP gluten free all purpose flour
• 1 3/4 C. milk alternative
• 1/4 C dairy-free cream
• Sea salt and pepper to taste

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Directions For The Biscuits

• Preheat oven to 425° degrees.
• Melt 1/3 cup dairy-free butter, to soft but not liquid.
• Whisk vegan sour cream and sugar into melted butter until smooth.
• Add flour, baking soda, salt and cream of tartar and stir with a fork until mixture resembles coarse crumbs.
• Add sparkling water and stir until mixture comes together and is sticky. 
• Lightly flour a clean surface and turn dough onto counter, turning to fully coat. Be careful not to mix the flour into the dough.
• Flatten with your hands into a circle about 3/4" thick.
• Fold in half to form a half circle, then in half again to form a triangular shape, and pat to 3/4" thickness again.
• Repeat the last step. This folding is what creates the flaky, layered effect.
• Cut into circles with biscuit cutter or large cup and arrange in a round cake pan so the biscuits are so close they are almost touching.
• Bake biscuits for 7-10 minutes. Remove biscuits just as edges begin to turn a golden brown and don't overbake!

Directions For The Gravy

• Brown sausage in a skillet. If your sausage has a casing, make sure to remove before browning. 
• Once browned, stir in gluten free flour and continue to cook over medium heat for 1 minute, stirring constantly.
• Pour in milk while stirring and continue to stir until thick.
• Season with salt and pepper to taste. 
• Serve over fresh biscuits, cut in half. Enjoy! 

​Serve these up with a fresh fruit salad and piping hot coffee or tea for a delectable morning indulgence. This recipe remind me of a rainy day or breakfast at a small-town café. Do Biscuits and Gravy bring to mind any special memories for you?