Growing up in the south, biscuits and gravy was a staple weekend breakfast for my family. It was one of my favorites, but definitely not the healthiest thing to eat. I've recreated that gravy goodness from scratch using a few, simple clean ingredients. You just need some almond milk (or other non-dairy milk), flour and a few seasonings. It's oil-free and can be made gluten-free as well. Pair it with your favorite biscuits and you'll have one delicious breakfast in less than 20 minutes!
I like to try to cut out gluten when I can, as I've found when I don't have it, my skin seems to be clearer. For this gravy, you can either use a gluten-free flour like an all-purpose gluten-free flour or quinoa flour, but if you have no problem with it then spelt or wheat flour will work just fine. When testing this recipe I did try almond flour and that did not work at all.
There's a few options for the biscuits. You can use your favorite brand from the grocery. If I want to keep things really heathy, I like using Ezekiel English muffins. Those will keep this recipe completely plant-based too. You could also make your own. I haven't made these biscuits, but it looks like a pretty good recipe. Here's a gluten-free one that looks good too. I personally wouldn't do the egg wash on it, but that's optional anyway on that one.
I'm usually a smoothie or oatmeal breakfast girl, but now that I have a healthier version of biscuits and gravy to eat, I know it will be happening much more often in my house – plus the hubs is a big fan of this as well. It's great to pair this dish with a vegan scramble and latte too, making a perfect breakfast spread for the holiday season.