Biscuits and gravy is a popular Southern breakfast dish consisting of soft dough biscuits covered in a creamy, peppery sausage gravy. Traditional recipes call for milk as one of the main ingredients in the gravy. However, if you don’t have milk on hand or need a dairy-free option, there are several suitable substitutes you can use.
Why Do Biscuits and Gravy Recipes Call for Milk?
Milk is typically used in biscuits and gravy for a few reasons:
- It adds richness, creaminess, and moisture to the gravy.
- It helps prevent the gravy from curdling when cooking.
- It provides a smooth, velvety texture and helps thicken the gravy.
- It mellows and rounds out the other strong flavors like sausage, black pepper, and flour.
The milk not only impacts the taste of the gravy, but also the texture. Finding an appropriate substitute is important to achieve a similar creaminess and prevent the gravy from becoming too thin or curdled.
Non-Dairy Liquid Substitutes for Milk in Biscuits and Gravy
If you want to avoid dairy, there are several non-dairy substitutes that can be used in place of milk in biscuits and gravy recipes.
Soy Milk
Soy milk has a similar creaminess to cow’s milk, making it one of the best substitutes for biscuits and gravy. Opt for unsweetened or plain soy milk for cooking. The soy milk mimics the texture of dairy milk and adds protein to help thicken the gravy.
Almond Milk
Almond milk is another great choice when you need a non-dairy substitution for regular milk. Like soy milk, go for an unsweetened variety or one that isn’t flavored. Almond milk will provide a neutral background flavor to let the other gravy ingredients shine.
Coconut Milk
Coconut milk is naturally thick and creamy. Full-fat coconut milk works exceptionally well in biscuits and gravy, lending a rich texture. The coconut flavor pairs nicely with sausage too. Shake the can well before using to fully incorporate the thick coconut cream.
Cashew Milk
For a nutty, creamy flavor, cashew milk is a smart substitute. It has a mild sweetness that complements biscuits and gravy. Be sure to buy unsweetened cashew milk or dilute sweetened varieties to reduce the sugariness. It may be thinner than other options but still works well.
Oat Milk
With itsinherent creaminess, oat milk can mimic the texture and appearance of dairy milk in biscuits and gravy. For best results, use oat milk that contains at least 3 grams of fat per serving to provide sufficient richness.
Rice Milk
Rice milk doesn’t have quite the creamy body of other alternatives, but it can work in a pinch. Focus on unsweetened varieties to avoid changing the flavor profile. Rice milk brings a subtle sweetness from the naturally occurring grains.
Other Dairy Substitutes for Biscuits and Gravy
Aside from non-dairy milk alternatives, there are a few other suitable substitutes to use in place of regular milk for biscuits and gravy.
Broth or Stock
Chicken, beef, or vegetable broth adds moisture and seasoning to gravy. For best results, use low-sodium broth. Start with a smaller amount of broth, adding more as needed for the right consistency. Broth contributes extra body from the gelatin and collagen during cooking.
Nutritional Yeast
Nutritional yeast is a popular vegan substitute for cheese that also works well in biscuits and gravy. It provides a creamy, cheesy umami flavor and texture when whisked into the gravy. About 1-2 tablespoons per batch is plenty.
Silken Tofu
Blended silken tofu is an unlikely but effective milk replacement in gravy. Drain and rinse the tofu first to remove excess water. Then blend or process it until completely smooth before mixing into the gravy. Tofu lends protein for thickening too.
Coconut Cream
For an ultra-rich consistency similar to milk, use coconut cream instead. Scoop the solid cream off the top of a can of full-fat coconut milk. Whisk the coconut cream into the gravy a little at a time until fully incorporated and smooth.
Cashew Cream
Cashew cream is made by blending raw cashews with water, resulting in a thick, creamy paste. Add to the gravy 1-2 tablespoons at a time until it reaches the desired consistency. The cashew cream infuses a subtle nutty sweetness.
Tips for Making Biscuits and Gravy Without Milk
When preparing biscuits and gravy with a milk substitute, keep these tips in mind:
- Whisk the milk substitute into the fat (butter or oil) before adding the flour when making a roux. This helps prevent lumps.
- Gradually add the liquid while whiskingconstantly to avoid curdling.
- Bring the gravy to a gentle simmer after adding the liquid. Simmer for 10-15 minutes to thicken.
- If the gravy is too thick, thin it out with more milk substitute or a splash of water as needed.
- For extra richness, stir in a spoonful of cream cheese or shredded cheeseafter removing from heat.
- Season with extra salt, pepper and herbs to boost the flavor if needed.
Can I Make Biscuits and Gravy Without Milk?
It’s absolutely possible to make tasty biscuits and gravy without regular milk. The keys are choosing a suitable dairy-free substitute and properly incorporating it into the gravy.
Non-dairy milks, broth, puréed tofu, nut creams, and other alternatives can provide creaminess, moisture, and flavor to the gravy. You may need to experiment with different substitutes and adjust seasonings to get the taste just right.
Keep in mind that biscuits rely heavily on dairy products like butter and buttermilk, so non-dairy biscuit recipes may also be needed for a totally milk-free biscuits and gravy dish.
Top 10 Substitutes for Milk in Biscuits and Gravy
Here is a quick overview of the best substitutes for milk in classic biscuits and gravy:
| Substitute | Notes |
|---|---|
| Soy milk | Adds creaminess; use unsweetened |
| Almond milk | Neutral flavor; use unsweetened |
| Coconut milk | Lends richness; shake can before using |
| Cashew milk | Provides nutty sweetness; use unsweetened |
| Oat milk | Use creamier types with 3g fat/serving |
| Rice milk | Subtle sweetness; thinner than other options |
| Broth/stock | Boosts flavor; use low-sodium |
| Nutritional yeast | Adds creamy, cheesy umami flavor |
| Silken tofu | Puree fully for thickness |
| Coconut cream | Very rich results; add gradually |
The Best Milk Substitute for Biscuits and Gravy
The best milk substitute for biscuits and gravy depends on your dietary needs and flavor preferences.
For an ultra-rich, creamy biscuits and gravy without dairy, coconut milk is hard to beat. Full-fat coconut milk has a naturally thick texture similar to whole milk. The coconut flavor also complements sausage beautifully.
If you want a neutral-tasting non-dairy option, unsweetened almond milk is an excellent choice. It lets the sausage and pepper flavors take center stage.
For an extra protein punch, try blended silken tofu. Surprisingly, pureed tofu can replicate the smoothness of milk in gravy with an added thickness.
No matter what milk substitute you use, the keys are whisking it in properly when making the roux and gravy, seasoning well, and simmering long enough to reach the ideal consistency.
FAQs
Is it okay to make biscuits and gravy without milk?
Yes, you can certainly make biscuits and gravy without regular dairy milk. There are many non-dairy substitutes like soy, almond, or coconut milk that can provide creaminess and moisture to the gravy. Seasonings and cooking techniques also help enhance the flavor.
What can I use if I don’t have milk for biscuits and gravy?
If you don’t have regular milk, you can use non-dairy milks, broth, blended tofu, nut creams, coconut cream, and other substitutes in biscuits and gravy. Even just water or oil in place of milk can work in a pinch.
Is heavy cream a good substitute for milk in biscuits and gravy?
Heavy cream can substitute for milk in biscuits and gravy, but use it sparingly. Heavy cream has nearly double the fat content of whole milk. For the best flavor and texture, replace no more than half the milk with heavy cream.
Can I use water instead of milk for biscuits and gravy?
While not ideal, you can use water in place of milk in biscuits and gravy in a pinch. The gravy may turn out thinner without the creaminess from the milk. If using water, whisk in a spoonful of flour or cornstarch to help thicken it up.
What do you do if biscuits and gravy is too thick?
If your biscuits and gravy turns out too thick, you can thin it by whisking in additional milk or milk substitute a little at a time until reaching the desired consistency. You can also thin it with a splash of water or broth. Adding a pat of butter helps incorporate the liquid evenly.
Conclusion
With so many great dairy-free options like soy, almond, and coconut milk readily available, there’s no need to skip your favorite biscuits and gravy just because you don’t have regular milk. The keys are choosing a creamy, neutral-flavored milk substitute and whisking it in gradually when preparing the gravy.
With a quality milk swap like unsweetened coconut or almond milk and proper cooking techniques, your biscuits and gravy can turn out just as rich, savory, and delicious without dairy. Get creative with cashew cream, silken tofu, broth, or other substitutes too. With the right ingredients and some simple guidance, you can enjoy fluffy biscuits smothered in creamy, peppery gravy, no milk required.
