Are you looking for a hearty and delicious breakfast recipe that’s also dairy-free? Look no further than biscuits and gravy! This classic breakfast dish is the perfect combination of fluffy biscuits and savory gravy, and with a few simple substitutions, you can easily make it dairy-free.
Recipe 1: Classic Dairy Free Biscuits and Gravy
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable shortening
- 3/4 cup almond milk
- 1 pound ground breakfast sausage
- 2 tablespoons all-purpose flour
- 2 cups almond milk
- Salt and pepper to taste
Instructions:
- Preheat the oven to 450°F.
- In a large bowl, combine the flour, baking powder, and salt. Cut in the shortening until the mixture resembles coarse crumbs.
- Add the almond milk and stir until just combined.
- Turn the dough out onto a floured surface and knead gently for 20-30 seconds. Roll out to 1/2 inch thickness and cut into biscuits using a biscuit cutter.
- Place the biscuits on a baking sheet and bake for 10-12 minutes or until golden brown.
- While the biscuits are baking, brown the sausage in a large skillet over medium-high heat. Sprinkle with the flour and stir to coat.
- Gradually stir in the almond milk, salt, and pepper. Bring to a boil, stirring constantly, and cook for 2-3 minutes or until thickened.
- Serve the sausage gravy over the warm biscuits.
Nutritional Information:
Serving Size: 1 biscuit with gravy
Calories: 400
Total Fat: 24g
Saturated Fat: 8g
Cholesterol: 30mg
Sodium: 980mg
Total Carbohydrates: 33g
Dietary Fiber: 1g
Sugars: 2g
Protein: 13g
Cooking Time:
30 minutes
Equipment:
- Baking Sheet
- Biscuit Cutter
- Large Skillet
Serving Suggestions:
Serve biscuits and gravy with a side of fresh fruit or a green smoothie for a well-rounded breakfast.
Variations:
You can use any type of ground meat for the gravy, such as turkey or chicken, for a leaner option. You can also add spices to the gravy, such as sage or thyme, for extra flavor.
Substitutions:
You can use any type of non-dairy milk, such as soy or coconut milk, in place of the almond milk. You can also use coconut oil or vegan butter in place of the vegetable shortening.
Storage:
Store leftover biscuits and gravy in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Tips:
Make sure to handle the biscuit dough gently and not overwork it, or the biscuits will become tough. Also, make sure to cook the sausage until it is fully browned and cooked through.
Frequently Asked Questions:
Q: Can I freeze leftover biscuits and gravy?
A: Yes, you can freeze leftover biscuits and gravy for up to 1 month. Let thaw in the refrigerator before reheating.
Recipe 2: Vegan Biscuits and Mushroom Gravy
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup vegan butter
- 3/4 cup almond milk
- 1/2 pound sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions:
- Preheat the oven to 450°F.
- In a large bowl, combine the flour, baking powder, and salt. Cut in the vegan butter until the mixture resembles coarse crumbs.
- Add the almond milk and stir until just combined.
- Turn the dough out onto a floured surface and knead gently for 20-30 seconds. Roll out to 1/2 inch thickness and cut into biscuits using a biscuit cutter.
- Place the biscuits on a baking sheet and bake for 10-12 minutes or until golden brown.
- While the biscuits are baking, sauté the mushrooms in a large skillet over medium-high heat until browned.
- Sprinkle with the flour and stir to coat.
- Gradually stir in the vegetable broth, salt, and pepper. Bring to a boil, stirring constantly, and cook for 2-3 minutes or until thickened.
- Serve the mushroom gravy over the warm biscuits.
Nutritional Information:
Serving Size: 1 biscuit with gravy
Calories: 350
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 0mg
Sodium: 780mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Sugars: 1g
Protein: 6g
Cooking Time:
30 minutes
Equipment:
- Baking Sheet
- Biscuit Cutter
- Large Skillet
Serving Suggestions:
Serve biscuits and mushroom gravy with a side of roasted vegetables or a fresh salad for a healthy and satisfying meal.
Variations:
You can use any type of mushrooms for the gravy, such as shiitake or portobello, for a different flavor. You can also add herbs, such as thyme or rosemary, for extra flavor.
Substitutions:
You can use any type of non-dairy milk in place of the almond milk, such as soy or coconut milk. You can also use olive oil or coconut oil in place of the vegan butter.
Storage:
Store leftover biscuits and mushroom gravy in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Tips:
Make sure to handle the biscuit dough gently and not overwork it, or the biscuits will become tough. Also, make sure to cook the mushrooms until they are fully browned and cooked through.
Frequently Asked Questions:
Q: Can I use gluten-free flour for the biscuits?
A: Yes, you can use gluten-free flour in place of the all-purpose flour. Keep in mind that the texture may be slightly different.
Personal Thoughts:
Biscuits and gravy is a classic breakfast dish that I love, and these dairy-free versions are just as delicious as the original. The first recipe with sausage gravy is savory and satisfying, while the second recipe with mushroom gravy is lighter and healthier. Both recipes are easy to make and can be customized to your liking. I encourage you to try one or both of these dairy-free biscuits and gravy recipes for your next breakfast or brunch!