My grandmother makes the most amazing buttermilk biscuits. I never saw her use a recipe. I never thought anything of it either. “She’s grandma, so of course she knows how to cook everything.” She would float around the kitchen in a steady rhythm grabbing her essentials. Then, without measuring, she would put a little palm full of baking powder here, a couple cups of flour there, and a lot of butter everywhere. She never rolled out her dough. She used her hands to lightly knead the dough, and then pat the dough down into a rectangle and cut out the biscuits with her dinner glasses. They came out perfect every time.
Looking back, I suppose that she eventually had to memorize the recipe since her granddaughter was asking for biscuits and gravy at least 3 times a week. 🙂
Biscuits and gravy are my go-to lazy weekend morning breakfast. For these light and fluffy biscuits, I use rice flours, tapioca flour, a little bit of xantham gum, vegan butter, and a vegan buttermilk made with almond milk and a splash of apple cider vinegar. The most important thing about making biscuits is to not over handle the dough.
After combining the dry ingredients, quickly rub the butter into the dry ingredients with your fingertips until the flour mixture looks crumbly. Slowly incorporate the vegan buttermilk. Your dough will seem a little wet after incorporating all the ingredients. Set it aside for 5 minutes to give it time to soak up all the liquid.
Instead of cutting out my biscuits, I used a different method to make handling the wet dough easier. I used measured dough sections with a 1/4 cup, and then with wet hands, I formed each dough into a ball and set them all on a pan lined with parchment paper. One tip that helps the biscuits rise, is to make sure that your biscuits remain touching each other while baking.
The gravy is my favorite part of biscuits and gravy. It’s the add on comfort to your morning. The sweet and savory gravy works as a perfect pairing to a light and fluffy biscuit. For our vegan gravy, we use almond milk, sweet rice flour, salt, pepper, avocado oil (olive oil works as well), and your favorite pre-made vegan sausage patties.
After defrosting your sausage patties, crumble them up and add them to a heated pan with a tablespoon of oil. Cook until sausage is hot and golden brown. Add 3 tablespoons of sweet rice flour, and whisk to combine with the sausage. While still whisking, slowly add in 1 cup of almond milk until no clumps of flour remain. Add in some salt, vegan butter and a lot of pepper. I love pepper in gravy, so I always add a lot! Whisk until gravy is thick and bubbly. Break open a few biscuits, top with gravy, and have a lovely lazy weekend morning!
- 280g (2 cups) Gluten Free All Purpose Flour (recipe below)
- 1 tablespoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons Earth Balance Butter (or butter of your choice)
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 80g brown rice flour
- 80g white rice flour
- 70g sweet rice flour
- 50g tapioca flour
- 3 Pre-made (Gluten Free - Vegan) Sausage Patties - crumbled
- 3 tablespoons sweet rice flour
- 1 tablespoon avocado oil or olive oil
- ½ teaspoon salt
- ¾ teaspoon pepper (or less depending on your taste)
- 2 cup almond milk
- 1 tablespoon (Earth Balance) Butter
- Preheat oven to 450F.
- Make the vegan buttermilk by pouring one tablespoon of apple cider vinegar into one cup of almond milk. Set aside for 5 minutes.
- In a large mixing bowl combine flour, xanthan gum, baking powder, baking soda, and salt. Cut the butter into the flour mixture using a fork or your fingertips, and quickly rub the butter with the flour until the flour mixture is crumbly.
- Slowly pour the vegan buttermilk into the flour mixture. Stir well until the dough comes together. The dough will be very sticky. Set aside for 5 minutes.
- Wet your hands and take a ¼ cup of dough and form medium sized balls by transferring the dough from hand to hand and placing them on a parchment lined pan. Pat the dough down just a little.
- Place biscuits on a parchment lined pan, making sure that each dough ball touches its neighbor slightly.
- Brush tops of dough with melted butter.
- Bake for 10-15 minutes
- Pour a tablespoon of avocado oil, or olive oil into a medium heated pan.
- Crumble the sausage patty into the pan and cook until he sausage is a golden brown.
- Add 3 tablespoons of sweet rice flour to the sausage, whisking well to incorporate all the flour.
- While still whisking, slowly pour 2 cups of almond milk into the pan. Whisk until no clumps of flour remain.
- Add ½ teaspoon of salt and ¾ teaspoon of pepper ( or less depending on your taste)
- Add 1 tablespoon of vegan butter and whisk until gravy is thick and bubbly.
- Serve over warm biscuits.