Gluten and Dairy Free Biscuits and Gravy
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
This recipe makes about 12 biscuits so you can freeze half of your cut out biscuits and bake them another day.
  • 1c. white rice flour
  • 1c. tapioca flour
  • 1c. potato starch
  • 1c. brown rice flour
  • ½c. corn starch
  • 2 tbsp. baking powder
  • ⅔c. Earth Balance Butter
  • 1 tbsp. sea salt
  • 2 tbsp. sugar
  • 2c. almond milk.
  • Gravy:
  • 1lb. sausage
  • 2 tbsp. corn starch
  • salt and pepper
  • ¾c. milk
  • ¼c. beef broth if needed
  1. Biscuits:
  2. Preheat oven to 425
  3. Add all the flours to a blender. Add butter slices at a time to the blender and pulse until all your butter is well combined into your flour mixture. Transfer to a mixing bowl. Add your baking powder, sea salt and sugar and mix well.
  4. Add your milk ⅓ at a time mixing well in between additions.
  5. Sprinkle tapioca flour on your surface and dump dough out on counter. Fold numerous times working dough.
  6. Roll out to ½" thick then cut your biscuits with a cutter or lid of a glass. Put on grease cookie sheet and bake for 13 minutes. Remove when golden brown
  7. Gravy:
  8. Brown gravy then in same pan move sausage over to half of pan and in the other side add your corn starch and whisk in milk until your mixture starts to thicken. Mix in your sausage and your ready to serve.
Recipe by SweetGrass Living at