30-Minute Dairy-Free Biscuits and Gravy
Waking up to warm, flaky biscuits smothered in rich, peppery gravy is a weekend tradition worth keeping, even without dairy.
This dairy-free version delivers all the comfort of the classic: buttery layers in the biscuits, a velvety sausage-studded gravy, and it comes together in about 30 minutes.
Why These Dairy-Free Biscuits and Gravy Work
The biscuits get their flaky lift from cold coconut oil and a quick buttermilk hack—oat milk plus apple cider vinegar does the job. They bake up tall and golden, with tender layers that soak up the gravy beautifully.
The gravy is creamy and savory thanks to unsweetened oat milk, which thickens into a luscious sauce without any dairy. A little black pepper and sage give it that familiar breakfast-sausage warmth.
Ingredients
- 2 cups all-purpose flour: a 1:1 gluten-free blend also works here
- 1 tbsp baking powder: make sure it’s fresh for the best rise
- 1/2 tsp baking soda: helps the biscuits brown in the oven
- 1 tsp salt: fine sea salt or kosher
- 1/4 cup cold coconut oil, solid: not melted; vegan butter like Miyoko’s is a great swap
- 3/4 cup plain unsweetened oat milk: or another unsweetened plant milk
- 1 tsp apple cider vinegar: mixed into the oat milk to create dairy-free buttermilk
- 1 tbsp vegan butter or refined coconut oil: for the gravy
- 1/2 lb plant-based breakfast sausage: I reach for Beyond or Lightlife, any savory or maple variety works
- 3 tbsp all-purpose flour: for the roux
- 2 cups plain unsweetened oat milk: use the same brand as above
- 1/2 tsp rubbed sage: optional but adds that classic breakfast sausage note
- salt and freshly ground black pepper: to taste
Variations / Substitutions
- Coconut oil: swap in cold vegan butter for an even richer biscuit flavor and a golden top
- Gluten-free: use a measure-for-measure gluten-free flour blend in both the biscuits and gravy
- Plant milk: unsweetened almond, soy, or cashew milk all work; avoid vanilla or sweetened cartons or the gravy will taste off
- No sausage: sauté finely chopped cremini mushrooms with a pinch of fennel seed and a dash of smoked paprika for a meatless gravy that still feels hearty
- Spice: for a little heat, stir a pinch of cayenne into the gravy along with the pepper
If you crave the traditional version, Classic Buttermilk Biscuits and Sausage Gravy is the one to make.
How to Make Dairy-Free Biscuits and Gravy
Step 1: Mix the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, whisk together the 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Cut the 1/4 cup cold solid coconut oil into the dry ingredients using a pastry cutter or your fingers, working quickly until the pieces range from coarse crumbs to pea-sized bits.
Stir the 1 tsp apple cider vinegar into the 3/4 cup oat milk and let it sit for a minute to curdle. Pour that mixture into the bowl and stir with a fork just until the dough comes together in a shaggy ball. It will look rough, and that is exactly what you want; overmixing at this stage makes the biscuits tough instead of fluffy.
Step 2: Cut and Bake the Biscuits
Tip the dough onto a lightly floured surface and pat it into a round about 1/2 inch thick. Use a 2 1/2-inch round cutter to cut out biscuits, pressing straight down through the dough without twisting. Gather the scraps together once, re-pat, and cut the rest. Place the biscuits on an ungreased baking sheet in a single layer with an inch of space between them.
Bake for 12 to 15 minutes, rotating the pan once about halfway through, until the tops are deeply golden and the edges feel set to the touch. The kitchen will smell like fresh bread, a sign they are nearly done. Pull them from the oven and keep them warm while you make the gravy.
Step 3: Brown the Vegan Sausage
While the biscuits bake, set a large skillet over medium-high heat and add the 1 tbsp vegan butter. Once it melts and sizzles, crumble in the 1/2 lb plant-based sausage. Cook for 5 to 7 minutes, breaking it up with a wooden spoon and stirring only occasionally so it gets some crisp edges on the bottom.
The sausage should turn deeply browned and no pink should remain. A little sticking is fine; those browned bits on the skillet will dissolve into the gravy and add loads of flavor. If the skillet looks dry, you can add a tiny drizzle of oil, but the sausage usually releases enough fat on its own.
Step 4: Simmer the Gravy
Sprinkle the 3 tbsp flour evenly over the cooked sausage. Stir continuously for 1 minute to cook out the raw flour taste. Slowly pour in the 2 cups oat milk while whisking constantly to keep lumps from forming. Bring the mixture to a gentle simmer over medium heat, then reduce the heat slightly so it bubbles softly.
Cook for 3 to 5 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon. Stir in the 1/2 tsp sage, a pinch of salt, and a generous grind of black pepper. Taste and adjust the seasoning; the pepper should be forward. If the gravy gets thicker than you like, whisk in a splash of oat milk to loosen it.
Step 5: Split the Biscuits and Spoon Over the Gravy
Split each warm biscuit in half horizontally and arrange the halves on plates. Ladle the hot gravy right over the top, letting it pool on the plate and drip down the sides. Serve immediately, while steam rises from the dish and the biscuits are still tender.
The first forkful should be a mix of buttery, flaky biscuit and creamy, peppery gravy. There is no tidy way to eat it, and that is the whole point.
Biscuit and Gravy Pointers
- Keep the coconut oil very cold. If your kitchen is warm, freeze the cut pieces for 10 minutes before using them.
- Stop mixing the biscuit dough as soon as it holds together. A few dry spots are fine; they bake into flaky layers.
- For the tallest rise, use a sharp biscuit cutter and press straight down without twisting. Twisting seals the edges and keeps the biscuits from climbing.
- If you do not have a round cutter, cut the dough into squares with a sharp knife. No re-rolling needed, and they still bake up beautifully.
- Freeze extra unbaked biscuits on a tray, then transfer to a bag. Bake from frozen, adding 3 to 5 extra minutes.
Keeping Leftovers Fresh
Store biscuits and gravy separately. Biscuits stay at room temperature for up to 2 days; gravy goes into an airtight container in the fridge for up to 5 days. Reheat the gravy in a saucepan over medium-low heat with a splash of oat milk, stirring often. Re-crisp the biscuits in a 350°F oven for about 5 minutes. Cold biscuits can also be split and toasted; they will crisp up and work just as well with the reheated gravy.
What to Serve With Dairy-Free Biscuits and Gravy
This plate is rich and filling, so a light side keeps the meal balanced. A simple green salad dressed with a sharp lemon vinaigrette cuts right through the creaminess. A small bowl of fresh berries or a cup of sliced oranges also brightens the plate and tastes great alongside the savory gravy.
Frequently Asked Questions
Can I use coconut milk instead of oat milk in the gravy?
Full-fat coconut milk will make the gravy too heavy and can carry a coconut taste. Unsweetened oat milk gives the creamiest, most neutral result, which is why it is the go-to here.
My biscuits didn’t rise much. What happened?
The most common reasons are warm fat or overworked dough. Make sure the coconut oil is solid and cold when you cut it in, and stir the dough only until it barely holds together.
Can I bake the biscuits ahead of time?
Yes, bake and cool them completely, then store at room temperature in a sealed bag for a day. Reheat in a 350°F oven before serving; they will soften back up nicely.
Is there a way to make the gravy without any oil or vegan butter?
You can dry-toast the flour in a hot skillet for a minute before adding a splash of vegetable broth, then whisk in the oat milk. The gravy will be lighter and less rich, but it still works.
What is the best plant milk for the dairy-free buttermilk?
Plain, unsweetened oat milk is ideal because it curdles well and stays neutral. Unsweetened almond or soy milk also work; just be sure to avoid vanilla or sweetened varieties.
Dairy-Free Biscuits and Gravy Recipe
Ingredients
Method
- Preheat oven to 425°F. Whisk 2 cups flour, baking powder, baking soda, and salt. Cut in cold coconut oil until pea-sized. Stir together oat milk and vinegar, pour in, and mix until a shaggy dough forms.
- Pat dough 1/2-inch thick, cut out biscuits, and place on an ungreased baking sheet. Bake 12 to 15 minutes until golden and set.
- In a skillet over medium-high heat, melt vegan butter and crumble in sausage. Cook 5 to 7 minutes, stirring occasionally, until deeply browned.
- Sprinkle 3 tbsp flour over the sausage and stir for 1 minute. Slowly whisk in 2 cups oat milk until smooth. Simmer 3 to 5 minutes until thickened, stirring often. Season with sage, salt, and a generous amount of black pepper.
- Split warm biscuits, place on plates, and spoon the gravy over the top. Serve immediately.
