Gluten-Free Biscuits & Gravy


Growing up Creamed Eggs was one of my dads favorite dishes he made. Like biscuits and gravy but with hard boiled eggs instead. So, as a child, we definitely ate that and not a lot of biscuits and gravy. My husband, however, loves some biscuits and gravy. And I’ve really been trying to smooth this transition for him into gluten-free, dairy-free. Converting many of his favorite dishes into something friendly.

These were really good, I was definitely not counting on how filling this was going to be. A few bites in and I was done, so we had lots of leftovers. My only tweak would be to bake the biscuits for less time than I did. Just a very light golden color.

This would be a great Saturday morning breakfast pre-or-post hiking meal! In my mind I am always thinking of the forest and its peace. It calls me.

Gluten-Free Biscuits & Gravy


  • 1 ¼ cup almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • 1 tbsp honey
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup lard
  • 2 tbsp cold coconut milk (+1/4 tsp lemon juice)

Sausage Gravy Continue reading “Gluten-Free Biscuits & Gravy”

Biscuits and Gravy

I confess I am not a big fan of breakfast meals. Bacon and eggs I feel are not limited to the confines of a breakfast definition. They are free to be eaten anytime of day. Growing up I frequently tried to get out of breakfast, and I often snuck my oatmeal bowl towards my dad whenever my dad turned his head or left the room. That being said, one cooking class I decided: let’s make biscuits and gravy. Although again I have to admit I personally was a creamed eggs kind of girl, I’ll have to adopt this soon in the future, so you too can enjoy it. I digress. Anyways, I made this biscuits and gravy (using a heart-shaped silicon muffin pan for the biscuits) and it turned out pretty tasty. It could make me rethink my prejudice upbringing to breakfast foods.

Britt’s Biscuits and Gravy