Simple, Dairy Free Biscuits & Gravy

Warm, flaky biscuits and classic gravy are veganized in this version of this popular savory breakfast. 

Several years ago, my husband worked at a local cafe in our small town. They had the BEST biscuits and gravy I have ever ever ever eaten in my life. I love biscuits and gravy for breakfast, and always have, so if anyone were to know where to get the best version of this breakfast, it would definitely be me.

He moved on to bigger things, the cafe closed its doors for good, we moved half an hour away…. Life went on. I still ordered biscuits and gravy for breakfast any chance I could, but they would never compare to that small local cafes savory breakfast. Then, when I discovered dairy is the reason I feel sick all the time, I mourned the loss of my favorite breakfast.

How can biscuits and gravy taste good without butter? And milk? How are the perfect biscuits made without buttermilk?! My friends, it can be done! It took many failed attempts, several closed attempts, but only one successful attempt has found its way into my heart.

Simple, Dairy- Free Biscuits & Gravy
 
Author:
Ingredients
BISCUIT INGREDIENTS
  • 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
GRAVY INGREDIENTS
  • 4 Tbsp organic refined coconut oil
  • 4 Tbsp all purpose flour
  • 2 cups plain almond milk, unsweetened
  • pepper to taste
  • salt to taste
Instructions
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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