GF/DF Southern Biscuits and Gravy

It was brought to my attention by my husband, David, that he had never had Southern Biscuits and Gravy, to which I replied “you poor thing.” Where I come from, it is a tradition and a delicacy. The challenge was, and always is, making David’s food gluten free and dairy free. Biscuits are bread and they’re supposed to be buttery — see the problem here? Gravy is made of flour and milk. Again, see the issue? I  DON’T!

With ingredients like Blue Bonnet Lactose Free Butter, Gluten Free Bisquick, and Gluten Free All Purpose Flour, and Almond Milk, all things are possible.

To make the biscuits, I simply combined Gluten Free Bisquick, salt and baking powder with 1 stick of Dairy Free butter in my stand mixer until the butter was the size of peas.


Then I added eggs and Dairy Free buttermilk that I made.

The buttermilk is simply 2-3 teaspoons of something acidic like Apple Cider Vinegar or Lemon juice in a measuring cup, then fill the rest of the 1 cup with almond milk (you want 1 cup of liquid total). Then I let it sit for 10 minutes. For this recipe, I only used 2/3 of a cup of my DF buttermilk.


My biscuit dough was really sticky, so I used a lot of GF flour on my counter top to prevent sticking, and I kneaded it slightly until it came together like a dough.


Using a regular cup, I cut out my biscuits. I don’t have round cookie cutters, plus this was how my mom always cut out her biscuits when I was a kid.

Finally I greased a cast iron skillet and placed my biscuits in my skillet. I baked them on 400ºF for about 15 minutes.

While my biscuits were in the oven, I made sausage gravy — an essential to pour over biscuits. I started by browning 1 pound of breakfast sausage in a cast iron skillet.

Once the sausage was browned, I stirred in a little GF Flour. Then I reduced the heat and I poured in my Almond milk, slowly. Once the gravy thickened up, I seasoned it to taste with salt and pepper.

Since this meal lacks protein, I fried a couple eggs to go with it. I like to break up the biscuits and pour plenty of gravy right on top.


Gluten Free, Dairy Free Southern Biscuits

  • 2 cups gluten free Bisquick, plus more for dusting your surface
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick of Dairy Free butter
  • 2 eggs
  • 2/3 cup Dairy Free buttermilk*

Preheat oven to 400ºF.

Combine Bisquick, baking powder and salt until blended.

Using a stand mixer, cut the dairy free butter into the Bisquick mixture until the dairy free butter is incorporated well. The mixture will be course and crumbly.

Add in the beaten eggs and slowly add in dairy free buttermilk* as you stir.

When dough is completely blended it should be soft and slightly fluffy.

Flip dough onto (gluten free) floured work surface. Use a biscuit cutter or the top of a mason jar to cut out biscuits. Place biscuits in a greased cast iron skillet. Just be sure to place biscuits close together.

Bake 15 minutes until fluffy and golden brown.

*1 Cup Dairy Free Buttermilk = 3 teaspoons Apple Cider Vinegar (or lemon juice) + enough Almond Milk to make 1 total cup of liquid. Let set for 10 minutes before using.

Recipe Adapted From..

Gluten Free, Dairy Free Sausage Gravy
Adapted from The Pioneer Woman

  • 1 pound Breakfast Sausage, Hot Or Mild
  • 1/3 cup Gluten Free All-purpose Flour
  • 4 cups Dairy Free Milk (almond, coconut, etc)
  • 1/2 teaspoon Salt
  • 2 teaspoons Black Pepper, More To Taste

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the gluten free flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the dairy free milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of dairy free milk or more if needed. Taste and adjust seasonings.

Pour over Gluten Free, Dairy Free Southern Biscuits!

Recipe Adapted From…

Happy cooking,


One Comment Add yours

  1. brendamj says:

    You are the “adapting” queen! I bet David loved this. My version of biscuits and gravy was when we had roast chicken with gravy and I would throw Pillsbury biscuits into the gravy….ha ha. That was a long time ago and sure David doesn’t remember it.

    Liked by 1 person

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