Gluten Free Biscuits and Gravy

Gluten Free Biscuits and Gravy

Gluten Free Biscuits and Gravy | Hello Gluten Free

This biscuit and gravy recipe is the nut.  Super easy and delicious.  The biscuits have lots of layers and beautiful height.  The sausage gravy is so yummy and the easiest gravy recipe I have ever found.  While I was in Chicago a couple of weeks ago, I made them for Rachel and Niles.  I am pretty sure they were a hit.  Each of them had two biscuits lathered with gravy.  I overheard Niles say, more then once, “that they look and taste like real biscuits.”  The best compliment ever.

I experimented with great success, making the biscuits and freezing them prior to baking.  When I was ready to bake the biscuits, I let them thaw on a cookie sheet then followed the baking instructions.  Success!

This weekend we made bacon, egg and cheese biscuits for breakfast!  They were unbelievable.   I usually make a double batch and freeze a half dozen for later.  They are so good that it is hard to keep them in stock.  Good thing they are so easy and quick to make!

**Update – We’ve learned a few things about making this recipe since we originally posted it.  Instead of using butter flavored Crisco, I use butter.  Butter is always better.  Be sure to use cold butter, cut up into little pieces.  When I put it into the flour mixture I stir it first making sure the butter is covered with the dry ingredients, then I start to use the dough cutter.  When you mix the dry ingredients with the wet ingredients the dough will be very sticky.  Sprinkle some parchment with a little bit of GF flour and start to knead the dough adding small sprinkles of flour until the dough is just to the point of no longer being sticky.  Then start folding over the dough.  Lots of times.  This gives you the nice layers.  Also with the gravy, you can use 1/2 lb. to 1 lb. of sausage.  All other gravy ingredients can remain the same.

Big Biscuits


  • 2 cups GF flour
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1 Tbs. white sugar
  • 1/3 cup butter flavored Crisco
  • 1 cup milk


  • Preheat oven to 425 degrees F.
  • In a large bowl, whisk together flour, baking powder, salt and sugar.  Cut in the shortening until the mixture resembles coarse meal.  Gradually stir in milk.  Dough will be wet and sticky.  That is o.k.
  • Turn onto a floured surface.  Sprinkle with a little flour on top.  Knead dough 4 or 5 times.  If the surface or dough gets sticky again sprinkle surface and top of dough again with flour.  Knead 4 or 5 times.  Repeat until you get a dough that has been kneaded around 20 times and is no longer sticky/but not dry.
  • Pat dough to 1 inch thick.  Cut biscuits out with large cutter or glass dipped in flour.  Place biscuits on ungreased baking sheet.
  • Bake about 13 minutes until edges and bottom are lightly brown.  Keep an eye on them and shorten the time if you use a darker cookie sheet.
  • Brush tops with melted butter.
  • Wait until they have cooled before you shove them in your mouth!

Sausage Gravy


  • I pound Jimmy Dean All Natural Sausage
  • 1/4 cup GF flour
  • 2 cups milk
  • Salt and black pepper to taste


  • Crumble and cook the sausage in a large skillet over medium heat until browned.  Stir in flour until dissolved.  Gradually stir in milk.  Cook gravy until thick and bubbly.  Season with salt and pepper.  Serve over hot biscuits.  Refrigerate left over gravy.  Store biscuits at room temperature.

Happy eating!

Love Heidi


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  1. Gluten-Free Baking Powder Biscuits | Sensitive and Centsible · August 6, 2012 Reply

    […] Thanks for the recipe, Hello, Gluten-Free. […]

    • Sarah · January 2, 2015 Reply

      Thank you for the recipe! My husband and I have a tradition; he makes the sausage and gravy, and I make the biscuits. I used to have an amazing biscuit recipe, but it used wheat flour. Since having to make the switch to gluten free baking I have had trouble matching the texture if the old biscuits. Mind you, the old recipe set the bar very high! These were good, but the texture still wasn’t flaky, and they didn’t puff up at all; in fact they spread a little bit. Next time I will make sure to chill the dough. I did use butter. Any other suggestions? I will say that the kids LOVED them! Thank you again.

      • Rachel · January 30, 2015 Reply

        So glad you liked them! They definitely aren’t supposed to spread! I’ve never experienced that, but I have a few suggestions: Maybe your butter needs to be cooler? I usually use butter now these days, so that shouldn’t be a problem. Also, is your butter getting to be too small in your batter when you cut it into the flour? The butter chunks should at least be pea-sized. And you’re using a tablespoon and not a teaspoon of baking powder? 😉 I do that a lot, but I’m sure you are more competent!

    • Lisa · March 11, 2015 Reply

      what you use for a sugar substitute ? Honey? Or?

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  3. Emily Wood · December 13, 2012 Reply

    Just made these to go with a GF Beef Stew that I made tonight. They were awesome! So great in fact, that I had to quickly whip up another batch. Thanks for the recipe!

    • Rachel · December 28, 2012 Reply

      We’re so glad you liked them! And with beef stew?! Maybe you could guest post for us with that recipe! That sounds like an awesome combination!

  4. Conni · February 12, 2013 Reply

    Does it matter what type of GF flour is used in this reciepe? ie, potato flour, rice, etc?



  5. Terry T · March 13, 2013 Reply

    Can butter be subbed for the Crisco? Will this change the texture of the biscuits?

    • Rachel · March 16, 2013 Reply

      I haven’t tried it Terry! My guess is that it would not, but I would love to hear back if you test it out!

    • Cathy · May 6, 2013 Reply

      I just made these biscuits with butter instead of crisco (because I have a soy allergy). They were wonderful! I also made the sausage and gravy to go on top of them. Even my kids who have no food allergies thought it was all great. Will definitely make again!

  6. Hazel · March 14, 2013 Reply

    Yummy! Taste so close to the real deal!

  7. Gabrielle Miller · April 8, 2013 Reply

    How many does one batch make?

  8. Carl Kirby · April 21, 2013 Reply

    I was just diagnosed with Celiac Sprue. I love B&G. Thanks for the recipe.

    • Rachel · April 23, 2013 Reply

      I love B&G too, and definitely missed them when I got diagnosed. You will love this recipe. Good luck with everything!

  9. Ronalyn Hurley · November 21, 2013 Reply

    Thank you so much for sharing your wonderful recipe. I have always adored biscuits and gravy but haven’t indulged since I quit eating gluten. I happened upon your recipe and decided to try it, replacing the Crisco with butter. They were fantastic! I made my standby gravy, using gf flour, and had to force myself to stop at three gravy covered biscuits! I froze the remainder of the biscuits and used them on other days for creamed tuna on biscuits and biscuits and eggs.

  10. Heidi · November 23, 2013 Reply

    You are so very welcome Ronalyn! We love to hear stories like yours. Biscuits and gravy are my youngest daughters favorite breakfast food. She literally cried when she had my gluten free version. We love to help others make yummy, delicious gf favorites that they thought they could never eat again. You can’t imagine the smile on my face now! Thanks so much for sharing your story with us.

  11. Michele · November 30, 2014 Reply

    I think I’m know the answer this question, but if your gluten free flour mix does not contain xanthan gum you do need to add it, correct?
    Thanks and looking forward to trying this recipe! :)

  12. Mandy · December 21, 2014 Reply

    If you’re replacing the Crisco with butter, would it be 1-1? So 1/3 cup of butter?

  13. Christina · November 3, 2015 Reply

    I tried the biscuit recipe and they came out flat and quiet hard. What did I do wrong? I used a fork to cut the butter in to the dough because I don’t own the tool to do it properly, maybe thats why they came out bad. I’m new to baking almost everything except cookies and mix cakes. My fiancé has celiacs and it would be nice to eat comfort foods likes this with him. Even though the buiscuits were kind of hard and flat, I still enjoyed the gravy. I’ve been finding things to put it on.

    Thanks so much,

    • Rachel · November 3, 2015 Reply

      Oh no! What kind of flour blend did you use? A quality gluten free flour blend is really important. Also, kneading the dough in layers several times is important for them to rise.

  14. Brice L. & Linda C.Korte Sr. · May 9, 2016 Reply

    My wife loves southern biscuits & gravy, and I’m a biscuit fan. I wanted to print the recipe, but was unable to locate the “Print” button. did I miss it?

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  16. Olivia · September 22, 2016 Reply

    Would you mind sharing which brand of gf flour your like to use? I’ve found that even among blends, they vary so much and effect results. Also, are you using one with or without xantham gum?

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