Simple, Dairy Free Biscuits & Gravy

When I discovered I had to switch to a dairy free diet because dairy was no longer welcome in my body, I mourned the loss of my favorite breakfast, biscuits & gravy. However, my love for this dish did not stop me from finding a way to transform it into a dairy free recipe.

It was very simple. Coconut oil is a popular dairy free alternative to butter. Although coconut oil is an ingredient in both the biscuit and the gravy, there is absolutely no coconut flavor to be detected. I’ve discovered almond milk is a favorite of mine to drink and cook with because it doesn’t change the flavor of anything I use it for! Both are bonuses for me.

Simple, Dairy- Free Biscuits & Gravy
  • 1 cup plain almond milk, unsweetened
  • 1 Tbsp fresh lemon juice
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ¾ tsp sea salt
  • 4 Tbsp organic refined coconut oil
  • 4 Tbsp organic refined coconut oil
  • 4 Tbsp all purpose flour
  • 2 cups plain almond milk, unsweetened
  • pepper to taste
  • salt to taste
Biscuit Directions
  1. Preheat your oven to 450 degrees. In a small bowl whisk together the almond milk and lemon juice, set aside for 5-10 minutes.
  2. In a large bowl, whisk together the dry ingredients. Add the coconut oil, gently mixing with a spoon after each tablespoon. The flour should resemble sand when all the oil is mixed properly.
  3. Make a well in the center of the dry ingredients. Slowly pour in the almond milk mixture while stirring with a spoon until just combined. All the milk may not be needed, I probably used only a ¾ cup. The dough will be sticky.
  4. Lightly flour a flat surface, and turn the dough onto the flour. Dust some flour on top of the dough and turn the dough GENTLY onto itself 5-6 times, no kneading required. Form into a 1 inch thick disk. Cut the biscuits out of the dough using a glass or biscuit cutter(there should be 6-8 biscuits). Place the biscuits on a prepared baking sheet, just touching at the edges.
  5. Make a divot in the center of each biscuit, melt some coconut oil, and brush tops with oil. Bake for 10-15 minutes or until golden. My ovens sweet spot is 12 minutes for these biscuits, but yours may be different. Serve with white gravy, or jelly and enjoy!
Gravy Directions
  1. In a saucepan over low/medium heat, melt the coconut oil. When melted, whisk in the flour. Slowly pour in the almond milk, whisking as you do so. Allow the mixture to bubble and whisk until desired thickness. Season with salt and pepper to taste. Serve with bisc


Dairy Free Breakfast Recipebiscuit recipe adapted from Minimalist Baker

gravy recipe adapted from Sunshine Recipes


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