Biscuits Sausage & Gravy

Classic breakfast plate made with southern Sausage & Gravy on top of my easy and tender Buttermilk Biscuits!  Nothing is better than this to start off your morning.



2 cups Lorraine’s GF All Purpose Flour

1/3 cup dry milk powder

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons granulated sugar

7 tablespoons unsalted butter, chilled

1 cup buttermilk*

1 large egg

2 tablespoon sour cream

2 tablespoons Lorraine’s GF All-Purpose Flour (to dust dough when cutting out biscuits)


1 lb pork sausage, casings removed

1/3 cup potato starch

1 tbs cornstarch

1 cup chicken stock

1/2 cup milk

2 tbs heavy cream

kosher salt  to taste

black pepper to taste

Oven Temperature:

Preheat oven to 450ºF

Bake Time:

15 to 20 minutes or until top is slightly golden brown


Line a large baking pan with parchment paper, set aside*

In a food processor, add Lorraine’s GF All Purpose Flour, dry milk powder, baking powder, salt, sugar and pulse 2x to combine. Cut the butter into small pieces and add into the food processor with the flour. Pulse 5-7 times until the butter is the size of small peas. Remove from the bowl and transfer to a large mixing bowl. In a separate small mixing bowl, add egg and sour cream and whisk until the sour cream is well incorporated with the egg. Add in the buttermilk and egg mixture into the flour and butter bowl and mix. DO NOT overmix.  The dough will be sticky. Add one tablespoon of GF flour to a large piece of parchment paper or plastic cling wrap and transfer the dough from the bowl on top of the floured surface. Dust the top of the dough with the remaining GF flour and gently flatten and fold dough over on itself 2 times. This will create the layers and ensured the biscuit will be tender. With your hands form a dough round that is about 7 inches in diameter and 1.5 inch thick. Don’t make it any thicker or flatter or your biscuit will be tough. Use a 2-inch cookie or biscuit cutter and flour the surface to make sure the dough doesn’t stick to the cutter. Do not twist when cutting as this will crimp the edges of the biscuit and it will not rise. Repeat and reform the dough scraps into a dough round making sure you’re folding it onto itself to create the layers and cut out more biscuits. Place the biscuit on the prepared pan 2’ apart & Bake.


Place the sausage in a heavy-bottom skillet and cook over medium heat, breaking up any large clumps and stirring occasionally, until the sausage is slightly golden brown and cooked through. Drain the pork and reserve 3 tbs of rendered pork fat.  Add reserved pork fat into the pan and add  potato starch and cornstarch.  Cook over medium heat stirring frequently until the mixture is slightly golden brown and fragrant, about 1-2 minutes.  Add the chicken stock, milk and heavy cream whisking constantly until thickened and smooth.  Add cooked sausage, salt and pepper to taste.

TO SERVE: Break biscuits in half and pour sausage & gravy on top.

*Make Dairy-Free buttermilk by adding 1 tablespoon of white vinegar to a cup of soy milk or other dairy-free milk and let sit 5-10 minutes in the fridge

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