Gluten-free biscuits and gravy

Biscuits and Gravy - oh my! This is not something that we eat on a regular basis. But some mornings you just want hearty and satisfying comfort food. 

When we are not in our New Beat Foods manufacturing facility making our gluten-free quinoa crackers, you will most likely find us in our home kitchen baking and cooking.

We don't eat a lot of meat and we are mostly dairy free. But when we do eat meat, we only buy from our local farms and farmers where we know the animals had a great life. We are based out of Longmont, CO. Our favorite farms are:

Aspen Moon - we are in our 5th year of a their fabulous CSA. This is where we also get our eggs.

Jodar Farms - out of Wellington, CO. We discovered Jodar Farms at the Boulder County Farmers Market.



  • 1 lb Breakfast Sausage - we like (and use) Jodar Farms chorizo sausage
  • Up to 2 Tbsp Avocado Oil, or Olive Oil
  • Up to 1/4 cup general purpose GF flour
  • 1-2 cups Unsweetened Almond or Cashew Milk
  • Water
  • Salt, to taste
  • Ground Black Pepper, to taste


  1. Cook the sausage in a large skillet over medium-high heat, breaking it up with the back of a wooden spoon. When completely cooked through (no more pink), remove all but 1 Tbsp of the sausage and set it aside.
  2. Reduce heat to medium-low, add the oil to the skillet (omit if your sausage was fatty and left enough oil in the pan), then whisk in the GF flour (starting with 2 tablespoons and adding 1 tablespoon at a time if needed) until a thick roux forms.
  3. Pour in half a cup of the milk, whisking to fully combine. Let simmer until thickened, then add another 1/2 cup of milk, whisking to combine again, simmering until thickened again. Repeat this process with the remaining milk if the gravy is still too thick.
  4. If you've gone through all 2 cups of milk and the gravy is still too thick, add water (1/4 cup at a time) to thin it to the desired consistency.
  5. Add salt and pepper to taste. Depending on your sausage, you may not need it at all.
  6. Remove from heat once desired consistency is reached, add the sausage to the gravy, and serve warm. This gravy tastes really great over fried or scrambled eggs.
  7. Refrigerate leftovers for up to 4 days. When reheating, you may need to thin with a small amount of water or additional dairy-free milk.
Note: the flavor of your sausage is what will give your gravy it's flavor, so pick one you love.


Gluten-Free drop biscuits


  • 2 cups (240 g) all purpose, Gluten-free flour
  • 1 tablespoon baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon fine sea salt
  • 8 tablespoons (113 g) cold unsalted butter, cut into ¼-inch cubes, plus more for baking
  • ¾ cup (180 g) cold whole milk
  • 1 large egg
  • 1 tablespoon pure maple syrup
  1. Preheat the oven to 425°F.
  2. In a large bowl, mix together the flour, baking powder, cream of tartar, and salt.
  3. Work in the butter with your fingers or a pastry blender until the mixture resembles a coarse meal.
  4. In a small bowl, whisk together the milk, egg, and maple syrup. Add to the flour mixture and using a fork, mix until the flour is just absorbed.
  5. Drop twelve 2 tablespoon mounds of dough onto a buttered baking sheet, spacing them 2 inches apart. Place a dab of butter on the top of each biscuit.
  6. Bake for 10 to 12 minutes until the edges are golden brown. Let cool slightly before removing from the baking sheet. Serve warm or at room temperature.


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