The ultimate in comfort food! On New Year’s Day, I had the pleasure of sleeping in a bit. (We did not have a wild and festive night. Actually, our plans were cancelled because of illness. I was woken up at midnight by fireworks outside my window. Yes, we’re boring!) Anyway, my husband and daughter treated me to the ultimate in comfort foods, sausage gravy and biscuits. AAAUUUGGGGHHH! I am often a sucker for comfort food, especially this time of year.
While it was not made gluten-free, they did make it dairy-free so that our son could enjoy the goodness as well. This recipe would be so easy to make gluten-free though. The quick route would be to use Gluten-Free Bisquick. While it’s on the pricey side, it’s a nice occasional treat. On the other hand, you could just make homemade gluten-free biscuits. Here are a few recipes: Gluten & Dairy Free Biscuits from Tessa the Domestic Diva, Almond Flour Buttermilk Biscuits (I’ve made these before and they were pretty good.), and Gluten Free Biscuits from Simply Gluten-Free. **I will include notes on making the gravy gluten-free after the recipe.
So, the next time you want a warm, stick-to-your-ribs breakfast, start here. I promise you will not be disappointed. If you can get someone else to make them while you stay in bed, even better!
Buttermilk Biscuits, dairy-free
*Make non-dairy buttermilk by adding 1 Tbsp vinegar to 1 cup non-dairy milk. Allow to sit for 5-10 minutes. (Note: This recipe calls for only 3/4 cup buttermilk.)
- 2 cups all-purpose flour
- 1 tablespoons white granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1 teaspoons salt
- 1/2 cups Spectrum Organic All Natural Butter Flavor Shortening (dairy & soy free)
- 3/4 cups non-dairy buttermilk*
1. Preheat oven to 450 degrees.
2. Mix flour, sugar, baking powder and salt in a medium bowl. Cut in shortening (may also use non-dairy butter or coconut oil), until mixture looks like crumbles. Stir in non-dairy buttermilk, until dough is soft and sticky.
3. Place dough on a floured surface and knead slightly. Roll out dough to 1/2 inch thick. Cut with floured biscuit or cookie cutter. Spread out onto cookie sheet so that sides do not touch.
4. Bake 10 to 12 minutes or until golden brown. Serve immediately topped with sausage gravy, honey, or jelly. Makes about 1 dozen biscuits.
- 1 pounds sausage
- 2-3 tablespoons coconut oil
- 1/2 cups all-purpose flour
- 1/2 teaspoons salt
- 1/4 teaspoons black pepper
- 2 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
1. Crumble and brown sausage; remove sausage and drain grease.
2. Melt oil (or butter) in sausage pan. Whisk in flour, salt, and pepper, until a paste forms.
3. Gradually whisk in milk. Heat to boiling, then simmer while stirring. (Add more flour to thicken or milk to thin, as needed.)
4. Add sausage back to pan and coat with gravy.
**Substitute just about any gluten-free flour for the all-purpose flour in the gravy recipe. I would recommend a potato or tapioca starch or rice flour, though.