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Sausage Gravy with Eggy Biscuits

During the winter months I am all about comfort food! This biscuits and gravy recipe is a tasty take on traditional biscuits and gravy. It’s not only delicious but it’s dairy optional and gluten free! 

Sausage Gravy with Eggy Biscuits instantloss.com

I spent ten years of my childhood and young adult years in Texas. Biscuits and Gravy are a breakfast staple in the south and something my family has always enjoyed.

When we went gluten and dairy free I had to make a few tweaks, but I am excited to say that we can still enjoy one of our families favorite breakfasts with healthier ingredients! 

For more delicious breakfast recipes, click here!

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 


Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 1 vote

Sausage Gravy with Eggy Biscuits

Print Recipe

Ingredients

Gravy

  • 1 pound ground pork sausage
  • 2 1/2 cups hemp milk
  • 1/4 cup buckwheat flour
  • 1/2 teaspoon fine ground sea salt
  • 1/4 teaspoon ground black pepper

Biscuits

  • 1 cup old fashioned oats
  • 2 large eggs
  • 1 tablespoon hemp milk or milk of choice
  • 1 tablespoon butter or ghee
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine ground sea salt

Instructions

  • Preheat the oven to 425F. Place a piece of parchment paper over a large baking sheet and set aside.
  • In a high powdered blender combine the biscuit ingredients; oats, eggs, hemp milk, butter, baking powder, and sea salt. Blend on high for 2 minutes.
  • Using a 1 1/2 tablespoon cookie scoop, transfer the batter to the prepared cookie sheet. Bake for 10-12 minutes. Remove from the oven and let cool on a wire rack.
  • Preheat a large cast iron skillet over medium-high heat on the stove top. Add the pork sausage and use a wooden spoon to crumbled the pork. Stir every couple minutes until the pork has cooked through.
  • Working quickly add the hemp milk, buckwheat flour, and sea salt. Use a whisk to combine and let simmer until the mixture thickens into a gravy. Remove from heat and serve over the egg biscuits.
Servings: 6
Author: Brittany Williams

15 Comments

  1. This sounds amazing! What if we don’t have access to hemp milk? Would regular milk work or a nut milk of some sort maybe and would we use the same amount?

      1. 5 stars
        I made this recipe with almond milk and my husband never knew it wasn’t regular milk! (I can’t do dairy but he can. But I had to do regular biscuits for him) These biscuits also work great for dipping into chili!

    1. There is not really a one to one substitution for buckwheat flour. You could experiment with whole wheat flour though. That might be the closet thing to a substitution that I can think of.

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