Low FODMAP Biscuits and Gravy
Hearty, filling breakfast sausage gravy poured over tender, flaky biscuits.
Servings: 6 Servings
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.
Notes
Note 1: Use a store-bought low FODMAP breakfast sausage, or make it from scratch.
Note 2: Recipe was tested with Bob's Red Mill 1-to-1 Gluten Free Flour.
Storage Notes: The leftover gravy should be stored in an airtight container in the refrigerator. The biscuits can be stored on the countertop in a zip-top bag.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 854kcalCarbohydrates: 113gProtein: 18gFat: 38gSugar: 9g
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