How to make an irresistible batch of grain-free, gluten and dairy-free biscuits without buttermilk. Not only are they delicious, but they also contain no artificial ingredients, so you can feel confident that you are making a healthy choice.
You can mix up a batch of these fluffy dairy-free biscuits in no time! With just a few simple ingredients, you can have a plateful of homemade, dairy-free biscuits (without buttermilk!) ready to serve in under 30 minutes. And like I mentioned, similar to my Irish soda bread recipe, it has no buttermilk! This biscuit recipe also comes with a gluten-free gravy mix that so simple to mix up and serve for breakfast or the holidays! So if you are looking for a plant-based, allergy-friendly treat that is simple to make and tastes amazing, look no further - you've found your go-to recipe!
Jump to:
Key Ingredients and Equipment
- Beth Blends Grain-Free Flour - Use code DELIGHTFUL for 10% off your order. This flour is also great in my AIP snickerdoodle cookies and AIP pizza crust without yeast.
- egg (or Bob's Red Mill Egg Replacer for full allergy-friendly biscuits)
- unsweetened dairy-free milk
- vegan plant-based butter
- salt
- sugar - I use Xylitol or coconut sugar.
- apple cider vinegar (you can try this homemade acv recipe too!)
- Biscuit cutter
- Baking pan
- Beth Blends Gluten-Free Gravy Mix
Step-by-step recipe instructions
Step 1 (image 1): Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the flour and salt. Cut in the butter with a fork or two knives until it forms crumbs.
Step 2 (image 2): Stir in the egg, milk, sugar and vinegar. Mix to form a dough. Transfer dough to a lightly floured work surface. With lightly floured hands, shape into a ball and flatten to ¾-inch thickness.
Step 3 (image 3): Using a biscuit cutter, cut the dough into rounds and place on the prepared baking sheet. Reshape the scraps of dough and repeat cutting out the dough to make eight biscuits. Brush the tops with some dairy-free milk or water.
Step 4 (image 4): Bake until golden brown, about 12 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely. Serve warm and best enjoyed within 1-2 days.
Step 5 (image 5): Make the gravy by mixing plant based butter with gravy mix on medium heat in a saucepan. Stir and add in the broth, salt and pepper.
Step 6 (image 6): Continue to whisk and heat for about 6 minutes to thicken. Pour into a gravy serving dish. Top over your grain-free biscuits.
Can I make these biscuits vegan?
Yes, this recipe for dairy-free biscuits has no milk products and if you want to make it vegan, simply swap out the egg for 1 egg substitute like Bob's Red Mill Egg Replacer or aquafaba.
Try these other paleo recipes
More dairy-free biscuits and paleo baking
I hope you enjoy this easy biscuits and gravy recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Dairy-Free Biscuits and Gravy
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Plus get latest recipes and emails.
Equipment
- Beth Blends Grain-Free Flour use code DELIGHTFUL for 10% off your order
Ingredients
Biscuits
- 2 ¼ cups Beth Blends Grain-Free Flour
- ½ teaspoon salt
- ½ cup plant based dairy-free butter cold
- 1 large egg beaten, or a vegan egg substitute like Bob's Red Mill Egg Substitute
- ⅔ cup unsweetened dairy-free milk
- 1 tablespoon sugar I use Xylitol or coconut sugar
- 2 teaspoons apple cider vinegar
Gravy
- ¼ cup plant-based dairy-free butter or coconut oil
- ¼ cup Beth Blends Gluten-Free Gravy Mix
- 2 ½ cups chicken broth or vegetable broth
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the flour and salt. Cut in the butter with a fork or two knives until it forms crumbs. Stir in the egg, milk, sugar and vinegar. Mix to form a dough. Transfer dough to a lightly floured work surface. With lightly floured hands, shape into a ball and flatten to ¾-inch thickness.
- Using a biscuit cutter, cut the dough into rounds and place on the prepared baking sheet (sprinkle with more flour if needed). Reshape the scraps of dough and repeat cutting out the dough to make eight biscuits. Using a basting brush, brush the tops with a little bit of dairy-free milk or water.
- Bake until golden brown, about 12 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely. Serve warm. Best enjoyed within 1-2 days.
- Make the gravy according to package directions. Pour into a gravy dish and serve with biscuits.
Leave a Reply