I’m all about starting fresh in the new year, but I’ve never been one for detoxes or diets. I like food … real, fulfilling, comforting food and I see no reason to sacrifice on goodness in anyway, whether it be nutrition or rich flavor, year round. Hence why these cream biscuits and gravy are a new favorite – and a rather genius recipe, if I do say so myself.
The idea for these cream biscuits and gravy came about when I received several boxes of Enjoy Life All-Purpose Flour Blend to trial out. As mentioned prior, I eat wheat, but cook and bake mostly gluten-free at home for Tony (and for some of the work I do!). And let me just say, I’m legitimately in love with this flour blend for a few solid reasons: it’s stocked with heat-stable probiotics (seriously!), it’s a good source of protein, it contains ancient whole grains, and it works better with natural binding than most other blends.
And truthfully, I had been struggling to find a gluten-free blend that wasn’t just starch, didn’t have a gritty texture, and didn’t add a strange flavor when used to make gravy. This is the one! I actually couldn’t believe how perfectly this sneaky gravy turned out. My cauliflower-hating, gravy-loving husband proclaimed it “really good” and had no idea it was made with veggies!
I did trial both “traditional” biscuits (made with coconut oil or buttery spread and milk beverage) but we much preferred these cream-style biscuits. I absolutely LOVE biscuits made this way! And because the flour blend is full of whole grain goodness, the biscuits don’t puff up high (just as whole wheat biscuits don’t!). In fact, you can omit the starch and up the wholesome flour blend to 2 cups if you’re fine with even a touch less height. Regardless, they still gain just enough rise (I was able to slice or simply break them apart horizontally), have a wonderful flavor, biscuit-y consistency, and are the perfect base for this cream biscuits and gravy recipe …
This cream biscuits and gravy recipe plus post is sponsored by Enjoy Life Foods. Of course, I really do love their new flour blend … not to mention that gluten-free, vegan brownie mix and oh-those dairy-free, allergy-friendly chocolate chips and chunks. I digress, and now have some serious chocolate cravings.
Special Diet Notes: Cream Biscuits and Gravy
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free. The cream biscuits are naturally vegan, too, and vegan / plant-based options have been included for the delicious cauliflower gravy.
Also, this recipe for cream biscuits and gravy comes together quite easily and quickly, especially once you’ve already tried it a couple of times. I’ve just included TONS of notes and very detailed instructions for your initial guidance with this recipe.
- 1½ cups Enjoy Life All-Purpose Flour Mix (it's gluten-free!)
- ½ cup non-GMO cornstarch or tapioca starch
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum*
- 1⅓ cups coconut cream (see note below)
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or agave nectar (for strict vegan)
- Homemade turkey or vegan breakfast sausage (see below for easy recipe / recommendations)
- 2 cups steamed cauliflower florets
- 2 cups water
- 1 teaspoon nutritional yeast
- 2 tablespoons olive oil
- ¼ cup Enjoy Life All-Purpose Flour Mix
- ½ to ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- In a large bowl, whisk the flour, starch, baking powder, baking soda, salt, and xanthan gum until thoroughly combined.
- In a separate bowl, whisk the coconut cream, vinegar, and honey until smooth.
- Add the coconut cream mixture to the flour blend, and stir with a spoon to combine. Gently work it with your hands to bring everything together. It should be somewhat sticky.
- Dump the dough onto a floured mat (I use more of the Enjoy Life All Purpose Flour). Gently bring it together and pat it until about ¾- to 1-inch high. Use a 2- to 2½-inch biscuit cutter dipped in the flour to cut circles and place them in a greased baking dish, touching one another.* Bring the scraps together and cut again, an repeat the cutting process. If using a 2-inch biscuit cutter, you should get around 16 biscuits, 12 biscuits if using a 2½-inch cutter.
- Place the biscuits in the freezer while you preheat your oven to 425ºF (about 20 to 30 minutes).*
- Bake the biscuits for approximately 13 to 17 minutes, or until lightly risen and looking slightly browned. This flour blend is whole grain, so they don't have a fluffy "white" rise, but are perfect for the gravy.
- Blend the soft-cooked cauliflower with half of the water and the nutritional yeast, until smooth. Blend in the rest of the water.
- Heat the oil over medium heat. Add the sausage and cook (may just be heating through if using pre-cooked vegan sausage), breaking up with a spatula as you go.
- Reduce the heat to medium-low. Whisk in the flour for about 1 minute, it should absorb into the sausage and oil. Whisk in the cauliflower blend, and cook until thickened to your liking (I simmer about 5 minutes). If it thickens too much, add a little more water.
- Season with salt, to taste, and the black pepper.
- Cut biscuits horizontally with a serrated knife and plate, cut side up. Top with generous amounts of cauliflower gravy.
Easy Homemade Breakfast Sausage: In a medium bowl, stir ¾ lb lean ground turkey with ¾ teaspoon salt, ¾ teaspoon sage, ¾ teaspoon marjoram, ¼ teaspoon black pepper, and a dash of nutmeg.
Vegan Breakfast Sausage Options: Most come pre-seasoned so you simply cook them up. A couple of products I've heard great things about are Neat Breakfast Mix (a nut-bean-oat blend) and Field Roast Apple Sage Sausage (grain-based), but there are many brands available. Or, you can make your own with this recipe.
*To help a bit with the rise, I do add a touch of xanthan gum and the biscuits are placed against one another to cling on to each other. Freezing also seems to help the rise (I tested both straight to the oven and freezing first - there was a noticeable difference). If you are avoiding gums, you can skip the gum, they will just spread a bit more (try placing in muffin cups or small ramekins to help prevent this).