My husband has declared that he would walk through a snowstorm (we live in northern Maine) bare butt naked for a plate of my southern style biscuits and gravy…
When my husband and I first met each other over 20 years ago, he had never tried Southern Style Biscuits and Gravy. For me and my children it was a weekly, sometimes twice per week staple in our home. It was easy, quick, and really economical to feed three starving children on a single income! The only thing different about this recipe below, are that the biscuits are gluten-free, and I use gluten-free flour in the gravy. Just look at those fluffy biscuits and that creamy sausage gravy! Yum!
When my husband said he had never tried them, I was in shock!
“You mean you’ve never tried Biscuits and Gravy? Wow!”
So, off to the kitchen I went with a smile on my face, knowing he was getting ready to eat one of the first meals I was taught to make when I was just 10 years old! I cooked up a batch of homemade biscuits and the best gravy I had ever made, and set a plateful in front of this man, and I thought he was never going to stop eating!! Thank goodness I made a ton of it!
Now southern style biscuits and gravy are a regularly scheduled meal around here. 🙂
Wake up your crew with a stick to your ribs breakfast of Southern Style Biscuits and Gravy. It’s a sure way to get them going in the morning, and keep them going!
- 2 Cups – Flour – I use Bob’s Red Mill Cup for Cup Gluten Free Flour
- 1 ½ TBLS – Baking Soda
- 1 TBL - Baking Powder
- 1 TSP – Salt
- 1 TSP – Black Pepper
- ½ - Stick of Butter – cubed
- 1 - Egg
- ¾ - Cup Buttermilk** – if you don’t have buttermilk – make your own by using ¾ cup of milk and 1 TBL spoon of vinegar
- Muffin Rings***
- Non-Stick Cooking Spray
- 1 Package – Jimmy Dean Sausage
- 2 – TBL – Coconut Oil
- 4 – TBL – Gluten Free Flour*
- 1 – TSP- Salt or more to taste
- 1 – TBL – Pepper or more to taste – I like a lot of pepper
- 2 – Cups Can Milk – it’s what my mother and grandmother used
- 2 – Cups of Water
- Combine all dry ingredients and mix well with a fork or whisk. Cut butter into dry ingredients (I used a fork) until crumbly. Add buttermilk, and egg, stir well.
- Place muffin rings on greased sheet pan and drop dough into rings and smooth the top out with slightly wet fingers, and bake at 350 degrees for about 15 minutes or until brown.
- Brown the sausage in a large skillet with the coconut oil. Once the sausage has browned, add flour, salt, and pepper. This will become very thick. Keep stirring until the flour mixture is brown (dark in color). Add milk and water, stirring really well until combined. Turn heat to low and cook 10 minutes or until desired thickness – remember its gravy, so it will need to be thick. If gravy is too thick just add a little more milk or water, also taste to make sure there is enough salt and pepper.
- Spoon gravy over biscuits and serve!
*I use Bob’s Red Mill 1 to 1 Gluten-Free Flour ** if you don’t have buttermilk, you make your own by using ¾ cup of milk and 1 TBL spoon of vinegar ***if you don’t have muffin rings, drop dough by large spoon onto greased sheet pan.
Each and every time I make these delicious biscuits and gravy, I think of the first time my mother showed me how. I had to make this at least few dozen times, to get those biscuits fluffy, and that gravy oh, so creamy! There’s just certain meals you have to make over and over again to get them perfect! Well, at 10 years old you do! Now I look back and think it was one of the easiest things I learned! My mother and grandmother were firm believers that every child should learn to cook, and believe me, we all did!
These Southern Style Biscuits and Gravy were my first meal to cook, but most definitely has not been my last. 😉
From my kitchen to yours,