{"id":28,"date":"2026-02-22T23:05:46","date_gmt":"2026-02-22T23:05:46","guid":{"rendered":"https:\/\/recipes4thecook.com\/gluten-and-dairy-free-biscuits-and-gravy"},"modified":"2026-02-22T23:05:46","modified_gmt":"2026-02-22T23:05:46","slug":"gluten-and-dairy-free-biscuits-and-gravy","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/gravy\/blog\/2026\/02\/22\/gluten-and-dairy-free-biscuits-and-gravy\/","title":{"rendered":"Gluten And Dairy Free Biscuits And Gravy"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

Biscuits
\n2 cups gluten-free flour
\n1 Tablespoon baking powder
\n1 Tablespoon granulated sugar
\n1 teaspoon salt
\n6 Tablespoons unsalted butter very cold
\n3\/4 cup lactose free whole milk cold
\nGravy
\n1 lb sage flavored pork breakfast sausage
\n1\/8 cup gluten-free flo<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

Biscuits:<\/p>\n

1.\tFor best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.
\n2.\tPreheat your oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
\n3.\tCombine flour, baking powder, sugar, and salt in a large bowl and mix well.
\n4.\tRemove your butter from the freezer and cut it into your flour mixture using a pastry cutter until the mixture resembles coarse crumbs.<\/p>\n

I use my food processor to incorporate the butter with the dry ingredients.<\/p>\n

5.\tAdd the cold milk to the flour mixture and use a spoon to stir until just combined (don’t over-mix, you don’t want to overwork this dough)
\n6.\tTransfer the biscuit dough to a clean, well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
\n7.\tOnce the dough is cohesive, fold in half over itself and use your hands to gently flatten. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough (this will help give your biscuits flaky layers).
\n8.\tUse your hands to gently flatten the dough to 1 thick.
\n9.\tPress a 2 3\/4 wide biscuit cutter straight down into the dough (making close cuts) and drop the biscuit onto your prepared baking sheet.
\n10.\tRepeat until you have gotten as many biscuits as possible and place less than 1\/2 apart on baking sheet.
\n11.\tOnce you have cut as many biscuits as possible out of the dough, gently re-work the dough to cut out another biscuit or two until you have at least 7 biscuits.
\n12.\tTransfer to the oven and bake on 425F for 10-12 minutes or until tops are beginning to just turn lightly golden brown.
\n13.\tPrepare your gravy while the biscuits are baking.<\/p>\n

Gravy:<\/p>\n

1.\tPlace sausage in a saucepan and turn heat to medium-high. Cook, crumbling the sausage as it cooks, until no pink remains. Do not drain the skillet.
\n2.\tSprinkle the 1\/8 cup of flour and 1\/8 cup corn starch evenly over the sausage crumbles and cook a minute longer until the flour is absorbed.
\n3.\tSlowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
\n4.\tCook, stirring, until mixture is thickened.
\n5.\tOnce biscuits are finished baking, slice in half, pour gravy over biscuits, and serve!
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)<\/p>\n","protected":false},"excerpt":{"rendered":"

Gravy<\/p>\n Continue reading →<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-28","post","type-post","status-publish","format-standard","hentry","category-gravy"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/gravy\/wp-json\/wp\/v2\/posts\/28","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/gravy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/gravy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/gravy\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/gravy\/wp-json\/wp\/v2\/comments?post=28"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/gravy\/wp-json\/wp\/v2\/posts\/28\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/gravy\/wp-json\/wp\/v2\/media?parent=28"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/gravy\/wp-json\/wp\/v2\/categories?post=28"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/gravy\/wp-json\/wp\/v2\/tags?post=28"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}