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Traditional Biscuits N' Gravy (W/Sausage - Gluten Free)

Traditional Biscuits N' Gravy (W/Sausage - Gluten Free) created by Emily Elizabeth

This is your classic southern biscuits n' gravy. A perfect comfort food to warm your soul on a cool Sunday morning. For the biscuits, I recommend making 6 large Recipe #152283 and be sure to use the food processor as directed (save remaining 4 biscuits for later use). Serve with scrambled eggs and Recipe #176111 (starting with raw potatoes, diced very small). If you don't want to take the time to puree the onion, I have omitted it before and it still tastes good. TIME SAVER: I usually puree onion in a large batch in my food processor and freeze in ziploc freezer bags in flat 1/4" thick panels in so I can simply break off pieces as needed.

Ready In:
25mins
Serves:
Units:

ingredients

  • 2 small breakfast sausage links (I use Safeway maple breakfast sausage)
  • 1 teaspoon finely minced or pureed onion (optional)
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1 12 tablespoons cornstarch
  • 1 cup milk
  • 18 teaspoon salt
  • 1 pinch ground black pepper (a little less than 1/8 tsp)
  • 2 large gluten-free biscuits (I use $notetemplate1$)

directions

  • Cook 2 sausage links and 1 tsp onion in a medium sized saucepan over medium-high heat until no longer pink in center (cover partway through to speed up cooking). Remove sausage, leaving behind drippings and onion.
  • Reduce heat to low and add 1 tbsp butter. Meanwhile cut up the sausage into small pieces and set aside.
  • When butter is melted, add 1.5 tbsp cornstarch and whisk into butter until it is fully mixed into a thick paste.
  • Increase heat to high and add milk. Immediately whisk until flour paste dissolves. Reduce heat to med-high or medium once gravy begins to thicken.
  • Return sausage to pan, stirring in 1/8 tsp salt and pepper to taste (recommend a little less than an 1/8 tsp pepper).
  • Reduce heat to low once it reaches desired thickness stirring occasionally (estimating 1-3 minutes).
  • Place biscuits on serving plates and split in half arranging so they are open-faced. Pour a generous amount of the gravy mixture over each biscuit letting it spill over the sides onto the plate.
  • NOTE: You can leave the gravy in the pan covered over very low heat while you cook other things until you are ready to serve. If it thickens too much, simply add a little more milk to thin it out.
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RECIPE MADE WITH LOVE BY

@Emily Elizabeth
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@Emily Elizabeth
Contributor
"This is your classic southern biscuits n' gravy. A perfect comfort food to warm your soul on a cool Sunday morning. For the biscuits, I recommend making 6 large Recipe #152283 and be sure to use the food processor as directed (save remaining 4 biscuits for later use). Serve with scrambled eggs and Recipe #176111 (starting with raw potatoes, diced very small). If you don't want to take the time to puree the onion, I have omitted it before and it still tastes good. TIME SAVER: I usually puree onion in a large batch in my food processor and freeze in ziploc freezer bags in flat 1/4" thick panels in so I can simply break off pieces as needed."
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  1. Trulygf
    Don't use cornstarch. Corn is a grain and ALL grains have gluten (same goes for rice). Use potato starch instead - it gives a better result too!
    Replies 1
  2. katsiview
    This was the first time I've had biscuits n gravy since going gluten free. It was super good! I used tube breakfast sausage instead of patties and didn't use onions. Thanks so much!
    Reply
  3. Emily Elizabeth
    Traditional Biscuits N' Gravy (W/Sausage - Gluten Free) Created by Emily Elizabeth
    Reply
  4. Emily Elizabeth
    This is your classic southern biscuits n' gravy. A perfect comfort food to warm your soul on a cool Sunday morning. For the biscuits, I recommend making 6 large Recipe #152283 and be sure to use the food processor as directed (save remaining 4 biscuits for later use). Serve with scrambled eggs and Recipe #176111 (starting with raw potatoes, diced very small). If you don't want to take the time to puree the onion, I have omitted it before and it still tastes good. TIME SAVER: I usually puree onion in a large batch in my food processor and freeze in ziploc freezer bags in flat 1/4" thick panels in so I can simply break off pieces as needed.
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