Southern Biscuits and Gravy with Almond Milk

I never thought I’d be making biscuits and gravy with almond milk, but here we are. Growing up, it was always whole milk or nothing—that’s just how comfort food worked in my house. But then my daughter went dairy-free, and suddenly I had to get creative with breakfast.

Turns out, you don’t need regular milk to make creamy, satisfying gravy. Almond milk does the job just fine if you know a couple of tricks. The key is picking the right kind and not skimping on the flour to thicken it up. Once I figured that out, even my husband couldn’t tell the difference when he was drowning his biscuits in it on Sunday morning.

What Kind of Almond Milk Should I Use?

For this biscuits and gravy recipe, you’ll want to stick with unsweetened almond milk to avoid any weird sweet flavors in your savory gravy. The plain, unflavored variety works best here, and you can find it in any grocery store right next to the regular milk. If you’re looking for a creamier gravy, go for the “original” or “extra creamy” versions rather than the lighter options – they’ll give you a thicker, more traditional gravy texture. Just make sure whatever brand you pick doesn’t have added sugars or vanilla, since those flavors definitely don’t belong in sausage gravy.

Options for Substitutions

This recipe is already dairy-free friendly, but here are some swaps you can make:

• Sausage: You can use any breakfast sausage you like – pork, turkey, or chicken sausage all work great. For a vegetarian version, try plant-based sausage crumbles or seasoned mushrooms, though you’ll want to add a bit of oil to the pan since they won’t render fat like regular sausage.
• Almond milk: Any unsweetened non-dairy milk works here – oat milk, soy milk, or cashew milk are all good choices. Oat milk tends to make a slightly creamier gravy. If you’re not dairy-free, regular whole milk is the traditional option.
• Flour: All-purpose flour is standard, but you can use a gluten-free flour blend if needed. The gravy might be slightly less smooth, so whisk it well to avoid lumps.
• Dairy-free biscuits: Store-bought dairy-free biscuits save time, but you can make your own using your favorite recipe with dairy-free butter and almond milk. Regular buttermilk biscuits work too if dairy isn’t a concern.

Watch Out for These Mistakes While Cooking

The biggest mistake when making gravy with almond milk is adding the liquid too quickly, which creates lumps that are hard to smooth out – instead, whisk the almond milk into your flour and sausage mixture gradually, about 1/2 cup at a time, until you get a smooth consistency.

Since almond milk is thinner than regular milk, your gravy might seem too runny at first, but don’t panic and add more flour right away because it will thicken as it simmers for a few minutes over medium-low heat.

Another common error is not browning your sausage enough before making the gravy, so make sure it’s fully cooked with some crispy bits, as this adds flavor that almond milk alone can’t provide.

Finally, taste and season generously with salt and pepper at the end, since almond milk has a milder flavor than dairy milk and needs a bit more seasoning to make your gravy really pop.

What to Serve With Biscuits and Gravy?

Biscuits and gravy is pretty filling on its own, but I love rounding out the meal with some crispy hash browns or breakfast potatoes on the side. Scrambled eggs or a fried egg with a runny yolk is another great addition – you can break that yolk right over the gravy for extra richness. Fresh fruit like sliced melon or berries helps balance out the heaviness of the dish and adds a nice pop of sweetness to your plate. If you’re feeding a crowd for brunch, consider adding some bacon strips or roasted tomatoes to make it feel like a complete breakfast spread.

Storage Instructions

Store: Keep any leftover gravy in an airtight container in the fridge for up to 3 days. Store the biscuits separately in a sealed container at room temperature or in the fridge so they don’t get soggy from the gravy.

Freeze: The sausage gravy freezes really well for up to 2 months in a freezer-safe container. I don’t recommend freezing the biscuits after they’re baked, but you can freeze unbaked biscuit dough if you want to prep ahead.

Reheat: Warm the gravy in a saucepan over medium-low heat, stirring often and adding a splash of almond milk if it’s too thick. The biscuits can go in a 350°F oven for about 5 minutes or a quick zap in the microwave for 15-20 seconds.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1150
• Protein: 30-38 g
• Fat: 62-72 g
• Carbohydrates: 70-80 g

Ingredients

For the sausage gravy:

• 2 1/2 cups unsweetened almond milk (at room temperature for smoother sauce)
• Salt, to taste
• 1/4 cup all-purpose flour (I use King Arthur all-purpose flour)
• 8 oz sausage (bulk breakfast sausage works best)
• Pepper, to taste (freshly ground preferred)

For serving:

• Dairy-free biscuits (homemade or store-bought)

Step 1: Prepare the Biscuits and Mise en Place

• Dairy-free biscuits
• 1/4 cup all-purpose flour
• 2 1/2 cups unsweetened almond milk

If making biscuits from scratch, prepare and bake them according to your recipe, timing so they’ll be warm when the gravy is ready.

If using store-bought, have them ready to warm.

Measure out your flour and have your almond milk at room temperature—this is crucial for creating a smooth, lump-free sauce without temperature shock to the milk.

Step 2: Brown the Sausage and Build the Base

• 8 oz sausage

Heat a large skillet over medium-high heat and add the bulk sausage, breaking it into small crumbles as it cooks.

Cook for 5-7 minutes, stirring occasionally, until the sausage is golden brown and cooked through.

I prefer sausage with good color here because it develops deeper flavor that carries through the entire gravy.

Once cooked, reduce the heat to medium.

Step 3: Create the Roux and Thicken the Gravy

• cooked sausage from Step 2
• 1/4 cup all-purpose flour
• 2 1/2 cups unsweetened almond milk

Sprinkle the flour directly over the cooked sausage in the skillet and stir constantly for about 1 minute.

This creates a roux that will thicken your gravy.

The flour needs to cook briefly to remove its raw taste but shouldn’t brown—you want a light, creamy gravy, not a dark one.

Slowly pour in the room-temperature almond milk while stirring continuously to prevent lumps from forming.

I like to whisk as I pour to ensure everything combines smoothly.

Step 4: Simmer and Season the Gravy

• gravy mixture from Step 3
• Salt, to taste
• Pepper, to taste

Continue cooking the gravy over medium heat, stirring frequently, for 5-10 minutes until it reaches your desired thickness.

The gravy will continue to thicken slightly as it cools, so don’t overcook it—aim for a pourable but creamy consistency.

Taste the gravy and season generously with salt and freshly ground black pepper.

Start with a 1/2 teaspoon of salt and adjust from there, as sausage already contributes some saltiness.

Step 5: Plate and Serve

• dairy-free biscuits from Step 1
• gravy from Step 4

Split warm biscuits in half and arrange them on serving plates.

Pour the hot sausage gravy generously over the biscuits, allowing it to soak in slightly.

Serve immediately while everything is hot.