Biscuits with sausage gravy is southern comfort food. Not only is it a hardy meal, but it’s easy and can be made in just a few minutes. We share our family recipe and offer you gluten-free, dairy-free, and low-carb alternatives. Enjoy!
Being a southern girl, I love biscuits and sausage gravy! It’s nice to have a gluten and dairy-free option for visitors with dietary restrictions.
The biscuits and gravy I grew up eating are not gluten-free, which has become more of a problem the older I get.
I started to use flour made from the ancient grain Einkorn because it has gluten that is different from that of modern wheat varieties. This gluten is easy to digest even for our gluten-sensitive digestion.
Variations for Special Diets
I have included all the different variations in the notes below the recipe.
- If you have a problem with dairy like I used to before switching to raw A2A2 grass-fed milk, then simply make the dairy-free version.
- If you want to make a completely gluten-free version, just see my notes on sweet rice flour or try the cornstarch option.
- The low-carb version is as easy as using the recommended Almond milk and other options you’ll find in the notes.
Sausage Gravy Recipe
- 1 pound ground sausage – we like to make our own
- 3 cups grass-fed A2A2 milk (See options below in notes)
- 1/3 cup all-purpose Einkorn flour (See options below in notes)
- Real Salt and pepper to taste
- In a large cast iron skillet, brown the sausage over medium heat, breaking it up into small pieces while it cooks.
- Then add 1/3 cup all-purpose Einkorn flour and stir into the sausage – cook for 3 minutes.
- Slowly add in 3 cups of grass-fed A2A2 milk and stir clockwise with a whisk until combined and thickened.
- Continue stirring in a clockwise motion while slowly adding the remaining milk.
- Continue stirring, until it thickens. (Around 6-8 minutes).
- Add real salt and pepper to taste.
- Serve over hot biscuits or dip the biscuit in the sausage gravy.
- We like a fried egg on the side
Notes for gluten-free, dairy-free, and low-carb options
Gluten-Free Option – also a dairy-free option:
- 1 lb gluten-free sausage – (make sure you have gluten-free sausage)
- 1/4 cup sweet rice flour or white rice flour- gluten-free flour
- 3 cups rice milk
- salt & pepper to taste
If you know someone who has a gluten restriction, be a friend and send them this recipe!
- In a large skillet brown the sausage over medium heat, breaking it up into small pieces while it cooks.
- Then add the gluten-free flour and stir into the sausage and cook for 3 minutes.
- Slowly add in about 1/2 cup of the almond milk and stir clockwise using a whisk until combined.
- Continue stirring clockwise with the whisk and slowly add the remaining almond milk.
- Continue stirring until it thickens. (Around 7-9 minutes.)
- Add real salt and pepper to taste.
Low-Carb Option – also a dairy-free option: (Not for those with corn allergies)
- 1 lb sausage
- 2 tablespoons cornstarch
- 3 cups almond milk
- Real Salt and pepper to taste
- In a large skillet, brown the sausage over medium heat, breaking it up into small pieces while it cooks.
- Whisk cornstarch and 4 tbs of cold filtered water in a cup. Add the cornstarch water to the skillet with the sausage and sausage drippings.
- Stir well with a whisk so the cornstarch absorbs the drippings.
- Slowly add the milk to the skillet stirring clockwise.
- Over medium heat, bring the gravy to a gentle boil, continue stirring in a clockwise motion the whole time. The cornstarch will not thicken the gravy until it has been brought to a boil.
- When thickened, add salt and pepper to taste.
Once the gravy is gently boiling it’s time to decide how thick you want your gravy. To Make it thinner simply add more milk. To make it thicker add another tablespoon of cornstarch to 1/4 cup of cold water. Combine well and add to skillet. If you do not combine and dissolve the cornstarch in the cold water first it will make your gravy very clumpy.
Additional Tips and Options
1. Cornstarch vs Gluten Free Flour
While the gravy our grandmothers made was thickened with flour, some people prefer cornstarch because it’s readily available and cheaper than gluten-free flour.
Gluten-free flour has a deeper texture and flavor in my opinion. It will thicken your gravy but the texture will be more pudding-like. You have to make your own decision as to what you like.
If you do use cornstarch, try combining ¼ cup of whipping cream with the cornstarch instead of water for a better texture and flavor
Whatever you do, cornstarch based recipes will make a very different gravy than traditional white gravy.
2. Sweet rice flour alternative – dairy-free option
Sweet rice flour or white rice flour works pretty well in a gluten-free gravy recipe.
Removing the milk for a dairy-free recipe does more to change the flavor. Rice Milk works well for gravy when it comes to dairy-free options.
Almond milk will change the flavor slightly which some people don’t seem to mind.
I was diagnosed as lactose intolerant years ago but grass-fed raw A2A2 milk does not cause me any problems.
3. The amount of milk needed will vary depending on the kind of gluten-free flour you use.
If you use coconut flour, the coconut will absorb more moisture so you will have to increase the amount of milk or water to get the desired thickness
What Kind Of Sausage Is Best?
Check the ingredients of the sausage you purchase from your local grocery store. Some of them have unhealthy fillers as well as gluten.
The best way is to make your own sausage from grass-fed ground pork and your own seasonings. But most of us don’t have the option to do this.
You can find grass-fed sausage if you look. If I buy sausage, I buy from Seven Sons Farms.
Sausage gravy can be covered and put in the fridge for a couple of days.
To warm up gravy, simply put it in a skillet over low heat and bring to a low simmer while stirring.
I do not recommend trying to freeze milk-based gravies as they will separate when reheated. It will not taste like freshly made gravy.
You can, however, freeze your biscuits. After shaping them, place a piece of parchment paper or plastic wrap between each one. Place them in a freezer bag and put them in the freezer.
When you’re ready to cook them, pull out the number of biscuits you need. Put them in the pan you cook your biscuits in and bake as usual. This will cut your time in half when you want some biscuits and gravy fast!
Frequently Asked Questions:
How do you thicken sausage gravy?
Mix two teaspoons of cornstarch and four teaspoons of water in a small cup. Slowly pour into the gravy while stirring clockwise with a whisk. Cook on medium heat for 3-5 minutes until the gravy has thickened.
What to add to gravy to make it taste better?
You can add bacon fat to the pan drippings. Whole sprigs of herbs, grainy mustard, balsamic vinegar, heavy cream, and caramelized onions may be the kick you are looking for.
What is better for gravy cornstarch or flour?
Cornstarch has more thickening ability than flour. Cornstarch is pure starch, while flour contains more protein. Also, cornstarch does not deliver the taste and texture most of us are looking for in gravy. Flour is better at making traditional gravy with the best texture and taste.
You can find more old fashioned recipes on TFL for your family’s table.
As always, we’re here to help.