Biscuits and gravy is one of those foods that are hard to give up and just as hard to replace. I’ve tried several gluten and dairy free biscuit and gravy recipes in the past but have never been happy with them. It’s hard to cover up the taste of coconut in the full fat coconut milk and the thinner carton coconut milk makes a watery gravy. Eventually, I figured out a gravy recipe that I loved and used it to make my breakfast dippers with gravy. The addition of thyme gives it an even better flavor, although it’s not necessary. Since then, whenever I want biscuits and gravy, I usually just toast some store-bought gluten free bread to put my gravy over. Good but not the same.
Most paleo biscuit recipes I’ve tried have turned out too dry or only looked like biscuits but didn’t really taste like them. A reader asked if my multi-purpose dough could be made into biscuits. At first, I thought I would have to add lard and make some other changes but as I was trying to make dinner rolls, I realized they tasted just like biscuits and didn’t make a good roll. I made another batch of dough and cut them into biscuits and it turned out perfect! They don’t get those flaky layers that you get from a traditional biscuit but there’s only so much I can figure out without gluten. If anyone has that part figured out, please let me know! However, the flavor is perfect, they’re soft on the inside with a slight crust, and for some reason, they always end up with a perfect split down the middle. I don’t know what’s causing that to happen but it’s very convenient!
A quick note about the biscuits. I know traditional biscuits are golden brown on the top but if these get that dark, they’ve probably baked too long! They only take a few minutes in the oven and stay a pretty pale color with barely any brown on top. The best way to tell if they’re done is to insert a toothpick in the middle. Once the toothpick comes out clean, they’re fully cooked.Print
- 1 batch of multi-purpose dough
- 1 lb ground breakfast sausage
- 1 can full fat coconut milk
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp thyme, optional
- 1 Tbsp tapioca starch
- 1 Tbsp cold water
- Preheat oven to 350ºF.
- Roll out multi-purpose dough on a surface lightly dusted with some tapioca starch and cut out circles using a coffee mug. You should roll the dough thick enough to get 6 circles or 5 plus a 6th from the dough scraps. These will at least double in height in the oven.
- Place these biscuits on a baking sheet and bake 10-13 minutes. They shouldn’t brown much but a toothpick inserted in the center should come out clean when they are fully cooked.
- While the biscuits bake, brown sausage in a medium skillet over medium-high heat.
- When the sausage is fully cooked, remove from the skillet using a slotted spoon and set aside. Leave the remaining fat in the skillet.
- Whisk in coconut milk and spices then increase the heat to high and bring to a boil.
- In a small bowl or cup, whisk together the cold water and tapioca starch. As soon as the coconut milk comes to a boil, whisk this into the milk. The mixture should thicken up quickly.
- Remove the skillet from the heat and stir in the sausage.
- To serve, split the biscuits in half and top with gravy while hot.