Sausage and Gravy Biscuits


How ya’ll doin’?

Yes, I am from the South. Jacksonville, FL, which is only a little less southern than Savannah b/c we have more palm trees, but it’s pretty darn close.

But I don’t really have the accent. I have a wonderful Danish mother so I have some words that I say that are quite Danish-y, but any southern left after I moved out here to the Pacific Northwest. People generally can’t place where I’m from, and I kinda like that. I feel like I can be mysterious. Until they ask.

Sausage and gravy buttermilk biscuits is one of the most southern meals you can find. I haven’t had it since I went to a wedding breakfast back in Jacksonville about 20 years ago.

So it was long overdue.

It’s a very simple recipe that reminds me of a good, warm southern morning where the temperature at dawn is just about perfect, and as the sun colors the sky from orange to gold to a beautiful shining blue, it gets so hot that there is nothing to feel but the pure bliss of being warm and in the sun. And with a belly full of sausage and gravy biscuits, it’s even better.

Sausage and Gravy Biscuits


  • 1 pound bulk sausage. The Chicken Apple variety from PCC is great for this.
  • 2 Tablespoons organic oil
  • 1/4 cup gluten-free flour mix
  • 1 1/2 cups dairy-free milk (we used almond milk)
  • Salt and pepper to taste
  • Piping hot “buttermilk” biscuits

Dishes Used

  • Pan and spatula
  • Measuring cups


  • Start warming biscuits in the oven.
  • Cook sausage in a pan with a little oil. Make sure you cut it up into little pieces once it’s cooked.
  • Add the flour and stir well.
  • Start adding the milk bit by bit and stir as you add until you reach your desired consistency.
  • Add salt and pepper to taste.
  • Serve over hot biscuits

That’s it!

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