gluten free sausage & gravy on biscuits

gluten free sausage & gravy on biscuits

Serves 6
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Allergy Milk
Dietary Gluten Free, Paleo
Meal type Breakfast, Lunch


  • 1 lb. gluten free breakfast sausage (I use Jimmy Dean regular sausage)
  • 4 Tbs. butter
  • 1/4 c. rice flour* (*see note for rice-free version)
  • 3 c. milk or nondairy milk (make sure you use unsweetened milk if you use a nondairy alternate)
  • 2 Tbs. cooking sherry
  • salt & pepper to taste


*Note: for rice free (Paleo) version, melt butter in pot. Then add milk or non-dairy milk, reserving 1/4 c. of the milk. Mix 2 Tbs. arrowroot starch in the remaining 1/4 c. milk and slowly add to heated butter & milk in the pot, whisking constantly. Then follow rest of directions.

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1. Brown sausage until no longer pink; drain & set aside.
2. In a pot over medium heat, melt butter.
3. Once butter is melted and starts bubbling, whisk in rice flour. Let bubble for about a minute, whisking occasionally.
4. Slowly add milk, whisking, until sauce thickens.
5. Once sauce is thickened, add sherry, salt & pepper and sausage.
6. Mix and serve over gluten free biscuits (or on anything you want!). I used Bob's Red Mill biscuit mix for an easy meal without too much cooking from scratch.

2 comments to gluten free sausage & gravy on biscuits

  • Cassie  says:

    what is cooking sherry?

    • Megan  says:

      Cooking sherry is a sherry wine make for cooking with a tad bit of salt. It adds great flavor to sauces.

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