This easy breakfast recipe for gluten free biscuits and gravy casserole uses sausage gravy and buttermilk biscuits. This gluten free breakfast casserole is baked and comes out of the oven ready to serve. The white gravy is made without cornstarch while still being creamy and delicious!
This gluten-free breakfast casserole is a twist on the classic biscuits and gravy dish, made completely gluten-free to accommodate dietary needs without compromising on flavor.
It’s an easy-to-make biscuits and gravy bake that brings together the best of both worlds—sausage gravy and flaky biscuits—in one convenient dish.
Whether you’re hosting a weekend brunch or looking for a filling family breakfast, this casserole is sure to satisfy. It's a simple and savory breakfast casserole that brings the taste of Southern comfort food into your kitchen with ease, making it the perfect gluten-free brunch option for any occasion.
If you are looking for more sausage recipes try my Creamy Sausage Bean Dip, my Gluten Free Sautéed Brussels Sprouts with Sausage, my Gluten Free Instant Pot Sausage and Kale Soup or my Gluten Free Sausage, Kale and Potato Skillet.
For more breakfast recipes try: Gluten Free Breakfast Recipes
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Ingredients
- Olive Oil
- Italian Style Turkey Sausage
- Gluten Free Flour
- Milk
- Sea Salt
- Coarse Ground Black Pepper
- Baking Powder
- Buttermilk
- Egg
Instructions
Preheat your oven to 350 degrees.
In a large skillet or frying pan heat the olive oil on medium high heat. Add the turkey sausage and cook until completely done. Sprinkle the gluten free flour over the meat to absorb the grease and juices.
Pour the milk, salt and pepper over the sausage mixture and stir together. Pour the sausage mixture into a 9x13 baking dish.
In the bowl of your stand mixer add the gluten free flour, baking powder, salt, pepper, buttermilk and egg. Mix together just until blended. The biscuit mixture will be very sticky.
Using a tablespoon dollop equal size portions of the buttermilk biscuit dough over the sausage gravy mixture.
Bake at 350 degrees for 30 minutes or until the sausage is bubbling and the biscuits are done.
Supplies
Frequently Asked Questions
Yes, you could make the gravy portion of this casserole ahead of time, pour it into the baking dish and then cover and refrigerate overnight. Then, before you want to make the casserole the next morning you could quickly mix together the biscuits for the top.
If you do refrigerate the white sausage gravy overnight you may need to add 5 more minutes to the baking time. The casserole will be done when the gravy is bubbling and the biscuits are cooked through.
This gluten free breakfast casserole recipe is so easy to make! In a 12-inch frying pan on your stovetop add the olive oil and breakfast sausage. Cook the breakfast sausage until there isn't any pink and it is done. Sprinkle the gluten free flour overtop to soak up the excess grease and juices.
Pour the milk, salt and pepper over top. Stir to combine. Pour the gravy mixture into a 9x13 baking dish.
To make the buttermilk biscuits add the gluten free flour, baking powder, salt, pepper, buttermilk and eggs in the bowl of your stand. Mix just until the ingredients are blended together. The dough will be really sticky!
Using a tablespoon dollop the gluten free buttermilk biscuit dough over the sausage gravy evenly. Bake at 350 degrees for 30 minutes or until the gravy is bubbling and the biscuits are done.
More Recipes You Might Enjoy
Gluten Free Tater Tot Breakfast Casserole
Gluten Free Apple Cinnamon French Toast Casserole
Gluten Free Air Fryer Apple Fritters
Gluten Free Millet Drop Biscuits
Gluten Free Pumpkin Spice Pancakes
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Biscuits and Gravy Casserole
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This easy breakfast recipe for gluten free biscuits and gravy casserole uses sausage gravy and buttermilk biscuits. This gluten free breakfast casserole is baked and comes out of the oven ready to serve. The white gravy is made without cornstarch while still being creamy and delicious!
Ingredients
Gravy:
1 Tbsp. Olive Oil
1 pound Italian Turkey Sausage
6 Tbsp. Gluten Free Flour
2 cups Milk
1 tsp. Sea Salt
¼ tsp. Coarse Ground Black Pepper
Buttermilk Biscuits:
1 ½ Gluten Free Flour
2 tsp. Baking Powder
½ tsp. Sea Salt
¼ tsp. Coarse Ground Black Pepper
1 cup Buttermilk
1 large Egg
Instructions
Preheat your oven to 350 degrees.
In a large skillet or frying pan heat the olive oil on medium high heat. Add the turkey sausage and cook until completely done. Sprinkle the gluten free flour over the meat to absorb the grease and juices.
Pour the milk, salt and pepper over the sausage mixture and stir together. Pour the sausage mixture into a 9x13 baking dish.
In the bowl of your stand mixer add the gluten free flour, baking powder, salt, pepper, buttermilk and egg. Mix together just until blended. The biscuit mixture will be very sticky.
Using a tablespoon dollop equal size portions of the buttermilk biscuit dough over the sausage gravy mixture.
Bake at 350 degrees for 30 minutes or until the sausage is bubbling and the biscuits are done.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Gluten Free
Top Tip
We enjoy this gluten free biscuits and gravy casserole for breakfast, brunch or dinner. I use Italian turkey sausage in the recipe because I like the flavor and I can get a brand that doesn't have nitrates. But, you can use whatever type of sausage that works for you.
Christina cobb says
WOW, EASY, DELISH! I did use 1/2 milk, 1/2 cream in gravy...what I had. Also I used 1T butter and oil in cast iron pan, cooked up meat/gravy, then put biscuits on top and baked. Next time will butter tops of biscuits few minutes in to get 'brown'. Love this recipe
smallfarmbiglife says
I'm so glad you liked this recipe Christina! Thank you for sharing. ~Elaine