Sorghum Biscuits with Sorghum Sausage Gravy

Prep Time

15 Minutes

Make Time

1 Hours


Approx. 4-6 biscuits

Sorghum Form


Tips & Tricks: These biscuits are a perfect gluten-free baked good for breakfast, lunch, or dinner. Since there is no gluten, you can roll these fairly thick to create nice large biscuits as they will have less rise than traditional biscuits. Since there is no gluten in this dough, you can work and rework the dough to create as many biscuits as you’d like without overworking it. But be quick, keeping the butter intact and cold is the key to any good biscuit! This sausage gravy is functional and delicious. We like to use whole grain sorghum flour for the toasty, nuttiness it brings to the gravy, but you can use pearled sorghum flour for an equally delicious gravy.

Click here for a Gluten-Free Sorghum All Purpose Flour Blend recipe for all your future sorghum cooking and baking.


Sorghum Biscuit Ingredients:

  • 2 ½ cups Sorghum All Purpose Flour Blend, plus extra for folding (see linked recipe in description)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons salt
  • 1 stick unsalted butter, cold
  • 3 tablespoons sour cream
  • 1 ¼ cups buttermilk
  • Milk, for brushing, as needed

Sorghum Sausage Gravy Ingredients:

  • 1 pound breakfast sausage
  • 1 tablespoon unsalted butter
  • 4 tablespoons whole grain sorghum flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper, ground
  • 2 tablespoon corn starch
  • 3 ½ cups milk


Sorghum Biscuit Instructions:

  1. Preheat the oven to 425°F.
  2. Whisk together the Sorghum All Purpose Flour Blend, baking powder, baking soda, and salt in a large bowl.
  3. Cut the butter into small cubes, then using a fork or dough cutter/blender, cut the butter into the flour mixture until the butter is about the size of a pea. Place the mixture into the freezer for 15 minutes.
  4. Once cooled, fold the sour cream into the flour mixture until combined. Add the buttermilk, stirring until a dough is formed.
  5. Turn the dough out onto a lightly floured surface, gently press out and fold the dough a couple times to create layers.
  6. Roll the dough out to 1 1/2- 2 inch thickness.
  7. Cut out biscuits with a floured 2-inch round cutter and place them on a baking sheet lined with parchment paper.
  8. Fold and form the remaining dough together to create more biscuits.
  9. Brush the top of the biscuits with milk. Bake for 15 minutes, or until golden browned and fluffy, rotating the pan halfway through baking and brushing once more, if desired.
  10. Serve warm with gluten-free sorghum sausage gravy, butter, jam, or your favorite filling.

Gluten-Free Sorghum Sausage Gravy Instructions:

  1. In a large skillet over medium-high heat cook the sausage until browned and fat has rendered, about 8 minutes.
  2. Add the butter to the cooked sausage and stir until the butter is melted.
  3. Combine the flour, salt, and pepper in a small bowl and pour over the sausage mixture, stirring constantly to combine. Reduce heat to medium-low.
  4. Whisk the cornstarch into the milk, add the milk in 4 increments, while stirring constantly.
  5. Continue cooking, stirring constantly until the mixture is thickened to your desired texture. If the mixture gets too thick, add milk to thin to your preferred consistency, if the mixture is too thin, thicken with additional cornstarch slurry as needed by adding 1 tablespoon of cornstarch to ½ cup of milk and adding to the simmering gravy in small increments to thicken to desired texture.
  6. Remove from heat, taste, and season to your preference.
  7. Cover, and hold warm or refrigerate and hold for up to a week.

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