Cream Biscuits and Cauliflower Gravy (Dairy-Free, Gluten-Free)
Prep time
Cook time
Total time
Author: Alisa Fleming
Serves: 4 to 6 servings
Ingredients
Gluten-Free Cream Biscuits
- 1½ cups dairy-free, gluten-free flour blend
- 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)
Cauliflower Gravy
- 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
Instructions
To make the Cream Biscuits:
- 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.
To make the Cauliflower 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.
Notes
Coconut Cream: If you have a very rich, good-quality, full-fat coconut milk, that works fine, too. I use So Delicious Original Culinary Coconut Milk, which thickens up like a cream when chilled.
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, or if your flour blend already contains gum, you can skip the gum. Without any gum, they will just spread a bit more (try placing in muffin cups or small ramekins to help prevent this).
Nutrition: This recipe can provide 154mg Calcium, 5mg Iron, and 521mg Potassium.
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, or if your flour blend already contains gum, you can skip the gum. Without any gum, they will just spread a bit more (try placing in muffin cups or small ramekins to help prevent this).
Nutrition: This recipe can provide 154mg Calcium, 5mg Iron, and 521mg Potassium.
Nutrition Information
Serving size: 2 large biscuits + gravy Calories: 409 Fat: 20.8g Carbohydrates: 43.2g Sugar: 1.9g Fiber: 2.1g Protein: 14.7g Cholesterol: 30mg
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/cream-biscuits-and-gravy