This hearty, stick-to-your-ribs breakfast with low FODMAP biscuits and gravy is a simple and comforting favorite in our house. The tender, gluten free, flaky biscuits are topped with homemade breakfast sausage gravy, making it an easy and delicious meal.
This diner breakfast staple of biscuits and gravy can easily be made into a low FODMAP version with a few careful ingredient selections. Use a homemade gluten free breakfast sausage made with ground pork and a flavorful spice mix! Next, make the gravy with gluten free flour and lactose-free milk. Do all of these steps while the low FODMAP biscuits are baking in the oven.
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Why You'll Love This Recipe
- It tastes exactly like you remember, just a low FODMAP version
- Make extra biscuits and top with strawberry freezer jam.
- Gluten Free Biscuits and Gravy Recipe Too!
Featured Ingredients
- Breakfast Sausage - Make an easy breakfast sausage or purchase a low FODMAP option from the grocery store.
- Gluten Free Flour - This is what makes the gravy. Use gluten free flour if wheat is not tolerated. I have used Bob’s Red Mill 1-to-1 with great success in gravy recipes.
- Lactose-Free Milk - All the creaminess of milk without the lactose. Use 2% to get some fat, but not too much.
- Black Pepper and Kosher Salt- Use fresh ground black pepper for maximum flavor.
- Biscuits - Make a batch of low FODMAP biscuits.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: In a large skillet, add the breakfast sausage. Cook on medium heat until no pink remains. Do not drain. The pan drippings will be used to make the gravy.
Step 2: Sprinkle the gluten free flour over the cooked sausage. Stir until no white streaks remain.
Step 3: Next, pour in ¼ cup of lactose-free milk. Stir until absorbed. Pour in another ¼ cup of milk and stir. Continue this process until a thick, pourable gravy is achieved.
Step 4: Add the black pepper and salt. Stir.
Split a biscuit in half and pour the breakfast gravy over it all. Garnish with green onion tops and serve immediately.
Tips and Tricks
Make the biscuits up to a day in advance to save time at breakfast.
If the gravy is too thin, simmer over low heat, stirring continuously until some of the liquid cooks out. Do not add more gluten free flour. The gravy will taste like raw flour.
Ingredient Swaps
- Turkey Breakfast Sausage - Use a lower-fat breakfast option. However, in order for the gravy to work, 1-2 tablespoons of butter must be added before the flour step.
Variations
Dairy Free Breakfast Sausage Gravy: Omit the lactose-free milk and use unsweetened coconut milk, similar to this dairy free gravy recipe. Because the buttermilk biscuit recipe is not dairy free I recommend serving the gravy over tater tots or a baked potato.
Hot Breakfast Sausage Gravy: To create a spicy breakfast sausage option, add ½ teaspoons of crushed red pepper flakes to the sausage before frying.
Storing and Reheating
Storing: Any leftover biscuits and gravy should be stored in separate containers. The gravy should be stored in the refrigerator. The biscuits should be kept in an airtight container in the refrigerator.
Freezing: Chilled breakfast sausage gravy can be frozen to be used later. Defrost before reheating. An additional splash of milk may be needed to bring the gravy back to a pourable condition.
Reheating: Place the gravy in a microwave-safe container and heat for 1-2 minutes, stirring halfway between cooking time. Or place the gravy in a saucepan and heat on low heat until warm.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician.
- Breakfast Sausage - Use low FODMAP breakfast sausage or find a great low FODMAP option with tolerated ingredients.
- Gluten Free Flour - Safe at ⅔ cup or 100 grams per meal.
- Lactose-Free Milk - Safe at 1 cup or 250 ml per meal.
- Biscuits - Make homemade or find a gluten free, low FODMAP version at the grocery store.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
FAQS
If the breakfast sausage is lean, add one tablespoon of butter to the meat. Allow it to melt, and then sprinkle the flour over the sausage.
Yes! If you can tolerate wheat, you can use all-purpose flour instead of the gluten-free option.
What To Serve With Biscuits and Gravy
Every single Father’s Day, biscuits and gravy are on the menu for breakfast. My husband loves them. To simplify breakfast, I make the overnight tater tot breakfast casserole the night before and bake the gluten free biscuits in advance. Then, while the casserole bakes in the morning, I make the sausage gravy. The best part is turning the leftover breakfast casserole into breakfast burritos for his breakfast for the rest of the week!
Additional Recipes With Breakfast Sausage
- Breakfast Meatballs - Little flavorful meatballs made with breakfast sausage, bacon, and cheese.
- Scotch Eggs - A hard-boiled egg wrapped in breakfast sausage, battered and baked.
- Breakfast Sausage Egg Sandwiches - Meal prep gluten free bagel sandwiches with homemade gluten free sausage.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Low FODMAP Biscuits and Gravy
Ingredients
- 1 pound low FODMAP breakfast sausage (Note 1)
- 3 tablespoons gluten free flour (Note 2)
- 2 ½ cups lactose-free 2% milk more if needed to thin gravy
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 12 low FODMAP biscuits
- green onions - optional as a garnish
Instructions
- In a large skillet over medium heat, fry the breakfast sausage until it is no longer pink.
- Sprinkle the gluten free flour over the cooked sausage. Stir until no streaks of white flour remain.
- Pour ¼ cup of lactose-free milk and stir until absorbed. Repeat this process until a thick, pourable gravy is made. If the gravy is too thin, allow the gravy to simmer over low heat until it thickens.
- Add the pepper and salt. Stir. Taste. Adjust the flavorings depending on which sausage is used. If needed add additional salt and pepper in ¼ teaspoon increments until the gravy is flavorful.
- Serve gravy over biscuits. Garnish with green onion tops and fresh cracked pepper.
Jason says
Biscuits and Gravy are my favorite breakfast food. This recipe is simply delicious the best !!!
Venessa Mandelkow says
So happy you love this recipe! Thank you for taking time to let me know.
-Venessa