Gluten/Dairy Free Biscuits & Gravy

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My absolutely favorite meal of the day is breakfast. I grew up in the South and for breakfast we never ate anything healthy. Ever. I don't recall ever even having fruit for breakfast as a child. Needless to say, biscuits & gravy were a staple for me. I used to go to Hardee's every morning before school and get them. My how things have changed! 


Since I haven't been able to find them since I changed my diet, I decided to recreate them but with a gluten/dairy free version. They turned out so good that my husband ate the entire batch and he is a tough critic! I hope you enjoy them as much as we did. 

Gluten/Dairy Free Biscuits & Gravy

Serves 6-8

For the Biscuits:

·        2 Cups Bob’s Red Mill Gluten Free 1-1 Baking Flour

·        1 teaspoon Xantham Gum

·        1 teaspoon Himalayan Sea Salt

·        1 ½ teaspoons Baking Powder (Aluminum-Free)

·        6 Tablespoons Dairy Free Earth Balance Butter (chilled)

·        ¾ cup Goat Milk (You can also use a nut milk)


1.       In a large bowl, whisk together the flour, xantham gum, salt and baking powder. Slowly combine the butter with the flour mixture.

2.       Stir in the milk until the flour mixture is moist. If you are still seeing dry flour, add another tablespoon until it is moist.

3.       Roll the mixture into a dough and knead.

4.       Roll the dough ball onto a floured surface. You want the dough to be about 1 ½ inches thick. I used a mason jar lid to cut the biscuits out. Keep rolling the dough out until all is used.

5.       Place biscuits on an ungreased baking sheet in the fridge for 20 minutes before baking.

6.       Take the biscuits out the fridge and place in the oven at 425 degrees for 13-16 minutes or until done. Time will vary based on the thickness of your biscuits.

For the Gravy

·        1 lb Sausage

·        1 1/2 tbsp Dairy Free Earth Balance Butter

·        3 tbsp Bob’s Red Mill Gluten Free 1-1 Baking Flour

·        2 cups Goat Milk ( Or nut milk)

·        Salt and Pepper to taste

*You can add onion/garlic powder if you are not following a LOW FODMAP DIET


1.       Brown sausage until cooked.

2.       Remove sausage and add in the butter on medium heat.

3.       Slowly whisk in the flour and milk until well combined.

4.       Continue whisking until the flour mixture thickens up and add the sausage back in.

5.       Cook until you reach desired consistency.