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Grain-Free Biscuits + Gravy

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Grain-Free, Gluten-Free, Dairy-Free Option 💙

My two all-time favorite brunch items are biscuits + gravy and poached eggs on salmon cakes with collards. If they’re both available, I’m hard pressed to make a choice, but Biscuits + Gravy usually wins. I mean, what’s not to like? Buttery biscuits with a thick, savory sausage gravy? Yes, please!

This recipe will serve 4-6, depending on how crazy you get with the gravy (don’t worry, I definitely don’t judge😉).
And for the best possible outcome, have your biscuits just out of the oven before you spread the gravy over them. If you’ve made the biscuits the day before, just reheat them in the oven for 10 minutes at 375.

Make sure to read all of the ingredients and instructions ahead of time. Once you’re prepared, this dish is super easy to make! Enjoy The Recipe + Happy Baking!😊

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Grain-Free Biscuits + Gravy


★★★★★

5 from 2 reviews

  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 30 (altogether)
  • Total Time: about an hour
  • Yield: serves 5-6 1x
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Description

New And Improved Recipe With Vegan Option! Check For Changes Below–these are like true Southern Biscuits in Gravy!


Ingredients

Scale

FOR THE BISCUITS:

  • 1 + 1/4 cups almond flour (Bob’s Red Mill)
  • 1 cup + 1 tablespoon tapioca starch (No Substitution)
  • 2 teaspoons baking powder (Hain brand is grain-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter (or Earth Balance Spread for dairy-free)
  • 1/4 cup + 1 tablespoon milk (soy, almond or coconut milk for vegan)
  • 1 tablespoon apple cider vinegar
  • *2 additional tablespoons butter, melted for brushing over the top.

FOR THE GRAVY:

  • 1 cup cooked, drained vegan or regular sausage, chopped. (Save drippings if preferred, see below).
  • 3 tablespoons tapioca starch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons melted butter or sausage drippings (Earth Balance Spread for dairy-free butter)
  • 2 cups milk (or any plain dairy-free sub like soy, almond or coconut) The richer the milk, the richer the gravy.
  • 1 tablespoon additional butter

Instructions

FOR THE BISCUITS:

  1. Preheat oven to 350 degrees
  2. Take out two sheets of parchment paper (or wax paper) along with a round 3-4 inch cookie cutter, set aside. (It’s ok if you don’t have a cookie cutter, you can shape them by hand.
  3. In a large bowl, whisk together almond flour, tapioca starch, baking powder and baking soda.
  4. With a pastry cutter, cut 1/4 cup of butter into flour, leaving no pieces larger than pea size.
  5. Create a well in the center of your flour and add your milk and apple cider vinegar. Slowly work the liquid into the flour-it will be loose at first but start to thicken. Dough will be sticky. Scrape excess dough off of hands and let dough rest for 3 minutes to further thicken. Wash hands.
  6. Return to your dough, form it into a ball. Dust your biscuit dough with just a tiny touch of tapioca starch and place dough on parchment paper. Place another sheet of parchment paper on a cookie sheet.
  7. Dip a round cookie cutter in some tapioca starch. Flatten your dough out a bit with the palm of your hands and cut out two biscuits. They should be a few inches high. (You can choose to make them shorter if you prefer). Make sure to dust your cookie cutter with the tapioca again after you cut each one out. (You can form the biscuits by hand into whatever shape you desire if you’re without a cookie cutter).
  8. Place the cut out biscuits on the cookie sheet. Repeat until you have 6 biscuits. Brush the tops with melted butter. (You can form the biscuits by hand into whatever shape you desire if you’re without a cookie cutter).
  9. Bake biscuits at 350 degrees for about 15-20 minutes. Check in at 12 minutes.
  10. Remove from oven and cool on rack. You can reheat them in the oven at 375 degrees for a few minutes before adding gravy if necessary.

FOR THE GRAVY:

  1. First, chop your sausage into small, bite-size pieces and brown in a skillet until cooked through. (Save drippings if you prefer that flavor over butter). Place cooked sausage on paper towels or drain. Set aside.
  2. In a medium to large bowl, whisk together tapioca starch, salt and pepper.
  3. Slowly whisk in your milk until combined evenly. Pour melted butter (or drippings) over top and combine again.
  4. Pour milk mixture into a large pan. (The pan needs to be large, as the whisking can cause splatter in a smaller pan). Cook on medium heat, whisking the entire time so the tapioca does not stick to the bottom of the pan.
  5. At about 3 minutes in, the liquid will start to thicken, continue to whisk vigorously. You will notice that soon the liquid will start to thicken more quickly. As soon as it hits the thickness you desire, take it off the heat.
  6. Add in your pat of butter and stir the gravy while it melts. If the gravy has thickened past the point you like, whisk in one or two tablespoons of milk until you have the consistency you desire. (If for any reason you want to thicken the gravy, add 1 tbsp of tapioca starch to a small dish and whisk in 2 tbsp milk. Add this mixture into the gravy and heat until gravy thickens).
  7. Add a touch more salt and pepper to taste. Finally, add in your sausage.
  8. Cut biscuits lengthwise in half and spread with sausage gravy. Enjoy!

Keywords: grainfree, glutenfree, dairyfree, biscuitsandgravy, biscuits, breakfast

Did you make this recipe?

Tag @lilaruthgrainfree on Instagram and hashtag it #lilaruthgrainfree

This post may contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.

Filed Under: All Recipes, Breads, Breakfast, Dairy-Free, Gluten-Free, Grain-Free, Savory, Vegan

Reader Interactions

Comments

  1. Abigail says

    November 1, 2018 at 4:15 pm

    Yum! Makes me want breakfast for dinner…tonight!

    ★★★★★

    Reply
    • Lila Ruth says

      November 1, 2018 at 4:44 pm

      Haha, thank you so much Abigail!! I highly recommend it! 😀

      Reply
  2. Ellen says

    November 13, 2018 at 9:07 pm

    Thank you for the recipe, I made these last weekend and everyone loved them.

    ★★★★★

    Reply
    • Lila Ruth says

      November 13, 2018 at 10:23 pm

      Yay!! I’m thrilled to hear that, you’re so welcome! 😀

      Reply

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Grandma Lila Ruth

Welcome! I’m Catherine, a grain-free recipe developer. Here you’ll find delicious recipes free from both grains and gluten. Select recipes are also SCD friendly, Keto, Dairy-Free, Paleo and or Vegan. And it is with honor that I mention that this blog was inspired by my dear grandmother, Lila Ruth. It is dedicated to her memory. Learn more →

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