Biscuits and gravy is a classic Southern comfort dish, but traditional recipes rely heavily on butter, milk, and cream. This dairy free version keeps all the flavor and heartiness, using plant-based alternatives so everyone can enjoy a hearty breakfast or brunch. Whether you’re lactose intolerant, vegan, or just looking to try something new, this recipe is satisfying, simple, and sure to become a favorite.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for slightly sweet biscuits)
- 1/2 cup coconut oil (solid, not melted) or vegan butter
- 3/4 cup unsweetened, unflavored non-dairy milk (such as almond, oat, or soy), plus extra as needed
- 1 tablespoon apple cider vinegar
- 1 pound dairy free breakfast sausage (store-bought or homemade; can use plant-based sausage)
- 1/4 cup all-purpose flour (for gravy)
- 2 1/2 cups unsweetened, unflavored non-dairy milk (for gravy)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon garlic powder (optional, for gravy)
- 1/2 teaspoon onion powder (optional, for gravy)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven and prepare the milk: Preheat your oven to 425°F (220°C). In a small bowl, mix the 3/4 cup non-dairy milk with the apple cider vinegar. Set aside for 5 minutes to let it curdle, creating a dairy free ‘buttermilk.’
- Mix dry ingredients for biscuits: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
- Cut in the fat: Add the solid coconut oil or vegan butter. Use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add wet ingredients: Pour in the ‘buttermilk’ mixture. Mix gently with a spatula or fork until just combined. If the dough is too dry, add a tablespoon of non-dairy milk at a time until it holds together but is not sticky.
- Shape and cut biscuits: Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold the dough in half, then pat it out again; repeat 2 more times to create flaky layers. Finally, pat into a 1-inch thick slab and use a round biscuit cutter or glass (2-2.5 inches wide) to cut out biscuits. Gather scraps and repeat until all dough is used.
- Bake: Place biscuits on a parchment-lined baking sheet so they just touch. Bake for 12-15 minutes, or until golden brown. Remove from oven and set aside.
- Cook the sausage: While biscuits bake, heat a large skillet over medium heat. Add the dairy free sausage and cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes).
- Make the gravy: Sprinkle the 1/4 cup flour over the cooked sausage. Stir and cook for 1-2 minutes to remove the raw flour taste. Gradually pour in 2 1/2 cups non-dairy milk, stirring constantly to prevent lumps. Add black pepper, salt, garlic powder, and onion powder (if using).
- Thicken the gravy: Bring the mixture to a gentle simmer, stirring frequently. Cook for 5-8 minutes, until the gravy thickens to your desired consistency. Taste and adjust seasoning as needed.
- Serve: Split the warm biscuits in half and spoon the hot sausage gravy over them. Garnish with fresh parsley if desired. Serve immediately.
Tips
- Fat Options: Solid coconut oil gives biscuits a light, flaky texture without a strong coconut flavor, but vegan butter works beautifully too. Avoid liquid oils, as they can make the dough greasy and dense.
- Milk Choices: Use unsweetened, unflavored non-dairy milks like almond, oat, or soy. Coconut milk works for extra richness, but may add a slight coconut taste.
- Plant-Based Sausage: Both meatless and traditional breakfast sausages work. For a vegan recipe, use a well-seasoned plant-based sausage; crumble it well for best texture.
- Make Ahead: Both biscuits and gravy can be made in advance. Store biscuits at room temperature in an airtight container for up to 2 days, and refrigerate the gravy for up to 3 days.
Serving Suggestions
- Pair biscuits and gravy with a side of sautéed greens or roasted potatoes for a hearty brunch.
- Add a fresh fruit salad for a sweet contrast to the savory meal.
- Top with extra black pepper or hot sauce for a spicy kick.
- Serve with scrambled tofu or eggs (if not vegan) for additional protein.
Variations
- Gluten Free: Substitute a quality gluten free all-purpose flour blend for both the biscuits and the gravy thickener. Check that your sausage is also gluten free.
- Herbed Biscuits: Add 1-2 tablespoons of chopped fresh herbs (like chives, parsley, or dill) to the biscuit dough for a flavorful twist.
- Mushroom Gravy: For a vegetarian option, replace sausage with 12 ounces of finely chopped mushrooms. Sauté until browned, then proceed with the gravy recipe.
- Spicy Gravy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the gravy for extra heat.
Storage and Reheating
- Biscuits: Store cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze for up to 2 months; thaw at room temperature or reheat from frozen.
- Gravy: Refrigerate leftover gravy in an airtight container for up to 3 days. It may thicken as it chills; thin with a splash of non-dairy milk when reheating. Do not freeze gravy, as it can separate or become grainy.
- Reheating: Warm biscuits in a 350°F oven for 5-8 minutes or microwave for 15-20 seconds. Reheat gravy gently in a saucepan over medium-low heat, stirring frequently and adding non-dairy milk as needed to restore the creamy texture.
Frequently Asked Questions
- What is the best non-dairy milk for biscuits and gravy?
Unsweetened, unflavored almond, soy, or oat milk work best for both biscuits and gravy because they have a neutral taste and similar consistency to dairy milk. Avoid sweetened or flavored milks, as they can affect the final flavor of your dish. For a richer gravy, full-fat oat or soy milk is especially good. - Can I make the biscuits and gravy ahead of time?
Yes! You can bake the biscuits a day or two in advance and store them at room temperature or in the refrigerator. Gravy can be made up to three days ahead and stored in the fridge. Reheat biscuits in the oven for best texture, and gently reheat the gravy on the stove, thinning with extra non-dairy milk as needed. - How can I make this recipe gluten free?
Use a gluten free all-purpose flour blend in place of regular flour for both the biscuits and the gravy. Make sure your plant-based sausage or meat alternative is also gluten free. The texture may be a little different, but you can achieve a delicious result. - Can I use olive oil or another liquid oil instead of coconut oil or vegan butter?
It’s best to stick with solid fats for biscuits, as liquid oils can make the dough heavy and greasy rather than flaky. If you only have liquid oil, you can try chilling it until semi-solid or use a recipe specifically designed for oil-based biscuits. - What if my gravy is too thick or too thin?
If your gravy turns out too thick, simply whisk in more non-dairy milk, a little at a time, until you reach the desired consistency. If it’s too thin, let it simmer a few more minutes to reduce, or mix a teaspoon of flour with a little cold non-dairy milk and whisk it in, simmering until thickened. - Can I freeze the biscuits and gravy?
Biscuits freeze well—wrap them tightly and freeze for up to two months. Thaw at room temperature or reheat in the oven. Gravy does not freeze well, as the texture can become grainy or separate upon thawing, so it’s best enjoyed fresh or within a few days of making.
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