I love making biscuits and gravy for a crowd. It’s easy to make, it doesn’t take a whole lot of time, it makes a lot of food, everyone loves it, and it is filling.
Biscuits and gravy also go great will all of the other breakfast foods: eggs and bacon (just add some gravy to the top of those too), and add a side of fruit and orange juice for a complete breakfast!
However, biscuits and gravy are not gluten free, which has been a bit of problem in our family… until now.
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Cornstarch VS. Gluten Free Flour?
Traditional gravy is thickened with flour. I’ve replaced that cornstarch. Why do I use cornstarch instead of gluten free flour? Most people have cornstarch on hand and it is cheaper than gluten free flour.
My MIL for example only makes gluten free sausage gravy when we are visiting. She always has cornstarch and never has GF flour. So if you know someone who doesn’t normally cook gluten free, but they are trying to accommodate a gluten free person then send them this recipe!
Of course, if you do not have cornstarch but you do have gluten free flour, then you can switch them out. Or if you have a corn allergy. I have the instructions for that in the recipe notes.
I have both cornstarch and gluten free flour on hand at all times, cornstarch is the cheaper ingredient, cornstarch wins in my home. I should also note that there is no taste difference between the two.
Tips for Making the BEST Cream Biscuits and White Sausage Gravy
- First thing’s first: This is NOT a low calorie dish. Please don’t try to make it one and use low fat sausage in the gravy or milk in the biscuits. The flavors are nowhere near as good, and the recipe will not turn out as intended. (I should know. I’ve tried.)
- This biscuit recipe can easily be doubled or tripled for a crowd.
- This biscuit cutter is my favorite to use when making biscuits. It works beautifully. If you don’t have one, though, use a drinking glass to cut out the biscuits.
- The biscuits can be made 1-2 days in advance and toasted in the toaster oven to warm before serving.
- The gravy is best when served immediately, though it can be reheated in the microwave. If making it in advance, prepare to add some more milk to thin it out because it will thicken and potentially become clumpy when refrigerated.
Other Southern Breakfast and Brunch Favorites
Interested in taking a walk on the Southern side for breakfast?
Scroll on down to learn how you can make your own…
- 2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1.5 teaspoons baking powder
- 1.25 cups heavy whipping cream
- Unsalted butter , for finishing
- 16 oz. breakfast sausage (full fat)
- 2.5 tablespoons unsalted butter
- 1/4 cup unbleached all-purpose flour
- 2.25 cups skim milk
- 3/4 cup heavy whipping cream
- 1/2 teaspoon freshly cracked black pepper
- Hot sauce (to taste, if you're into that kind of thing)
- Preheat the oven to 450°F.
Line a baking sheet with a nonstick baking mat or parchment paper. Set aside.
In a large bowl, whisk the flour, salt and baking powder together until combined. This is homemade self-rising flour and is all you need, other than cream, to make the biscuits.
Push the dry ingredients up against the sides of the bowl to form a hole for the heavy whipping cream to be poured into. Pour a CUP of the heavy whipping cream in, and stir with a rubber spatula in circular motions to pull the flour into the cream. Mix until the dough begins to pull away from the bowl. (If the mixture still has lots of flour remaining, pour in the reserved 1/4 cup of heavy whipping cream in tablespoon by tablespoon until all the flour has been incorporated into the dough. You don’t want your dough to be too wet, so it's important to do incrementally. Also, please try not to overmix your dough.)
Sprinkle a board or another clean, flat surface with flour. Turn the dough out onto the board and sprinkle with additional flour. Using floured hands, fold the dough in half, then pat into a 1/2″ thick round. (If necessary, sprinkle more flour into the dough because you don't want it to stick to the surface. If using additional flour, fold the dough in half again and reform another round.)
Cut out the biscuits using a biscuit cutter or a drinking glass. Start at the outside edge and cut them close together, being careful not to twist the cutter. Transfer the biscuits to the prepared baking sheet. (Use the scraps to pull together another round for more biscuits, though these will be less fluffy.)
Transfer the baking sheet into the preheated oven, and bake the biscuits for 10-14 minutes or until golden brown.
Remove from the oven and lightly brush with butter. Turn the biscuits out on a plate or a cooling rack, then serve warm!
While the biscuits are cooking, make your gravy!
In a medium-sized saucepan, brown the sausage over medium-high heat.
Once the sausage has cooked through, remove from the pan while leaving the grease, and add the butter.
After the butter is melted and combined with the sausage fat, sprinkle in the flour, mixing the fat and flour together to create a roux. Stir constantly until light brown.
Lower the heat to medium-low, and whisk in the milk and heavy whipping cream. Cook until thickened. (Do this slowly so you don't scald the dairy products!)
Season the gravy with black pepper, then add back in the sausage.
- Simmer for 12-15 minutes, then enjoy warm over homemade biscuits.
Cream Biscuits and White Sausage Gravy Amount Per Serving (1 biscuit with 1/8 of gravy made) Calories 561 Calories from Fat 369 Total Carbohydrates 32g 11%* Percent Daily Values are based on a 2000 calorie diet.