Sausage gravy with gluten free drop biscuits is creamy, dreamy, and full of flavor! Top simple & buttery biscuits with a rich, but lightened-up, gravy with sausage and diced veggies.
Sausage gravy is traditionally loaded with whole milk or cream, but it doesn’t have to be! That’s not an actual requirement. By using broth, a little white wine, and low fat or dairy free milk, the gravy is flavorful, rich, and smooth with less fat and calories. Then, I added some diced veggies to boost the nutritional content.
Now, gluten free bread can be tricky. I have found that drop biscuits are a bit easier because they don’t need to be kneaded (haha…) So, they may not be the prettiest, but that is the nature of a drop biscuit anyway. If you added more flour, they would be too dry. No bueno.
Though typical recipes call for ground sausage, I used diced turkey sausage that already had cheese inside. This was not a carefully curated plan, it’s just what I found in the freezer. Go with what you have. If you’re not lucky enough to find this 2-for-1 in your freezer, you could add shredded cheese to the sauce. Also, since I used oat milk, my gravy is not very white. But, don’t be fooled by the photos- it is still a creamy dish!
Ingredients in Sausage Gravy
Olive oil
Smoked Sausage
Onion
Peppers
Butter
Gluten Free Flour
Milk
White Wine
What is sausage gravy?
It may sound like the word and is missing, but sausage gravy is a rich breakfast staple found in the South and Midwest. While it’s not known for being a particularly healthy dish, with just a few updates, we can make it much healthier!
Ingredients for Gluten Free Drop Biscuits
Gluten Free Flour Blend: I recommend using at least two different flours. I used oat, almond, and tapioca flour.
Corn Starch: This adds some structure to these biscuits.
Buttermilk Powder: I started using this when I was creating my gluten free soft pretzels. For dairy free, try coconut milk powder.
Xanthan Gum: Without gluten, this helps to add a bit of elasticity to the dough.
Salt
Brown Sugar
Butter: The French have long said that the secret to baking is butter, butter, and more butter. Plant butter would also work. I haven’t tried coconut oil, but maybe that will be my next venture.
Milk
35 minutes
Sausage Gravy & Gluten Free Biscuits
Ingredients
- 1 1/4 c. gluten free flour blend (I used oat, almond, and tapioca)
- 1/2 c. corn starch
- 1/4 c. buttermilk powder
- 3/4 tsp. xanthan gum
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 2 tsp. brown sugar
- 8 Tbsp. butter, cold and cubed
- 1 c. milk (can use dairy free)
SAUSAGE GRAVY
- Olive oil
- 1 small onion, diced
- 2 bell peppers, diced
- Salt and pepper
- 12 - 16 oz. smoked sausage, diced
- 2 Tbsp. butter
- 2 Tbsp. flour (I used oat)
- 1/4 c. white wine
- 1 1/2 c. milk (I used oat milk)
- Optional: Shredded cheese, chopped parsley
Instructions
- Preheat the oven to 400 degrees. In a large mixing bowl, whisk the flour, corn starch, buttermilk powder, xanthan gum, baking powder, salt, and brown sugar. Use clean hands or a pastry blender to cut in the butter. Next, add the milk and stir until just combined. Split dough into 8 biscuits and quickly shape (dough will be sticky.) Place in a greased cast iron skillet or baking dish. Then, bake for 20 minutes.
- In a large skillet, heat 2 Tbsp. of olive oil over medium heat. Then, sauté the onions and peppers for 3-4 minutes. Next, add the sausage and continue to sauté for 4-5 minutes on medium-high heat.
- Move the vegetables over to one side of the skillet. Melt the butter on the other side. Then, whisk in the flour. Allow to cook for 1-2 minutes. Next, stir in the white wine and milk. Allow mixture to boil for 4-5 minutes, until sauce thickens.
- Spoon sausage and vegetable gravy over biscuits. Garnish with chopped parsley.