Gravy and Biscuits are back on the breakfast menu!
For the milk I prefer the Great Value Unsweetened Vanilla Almond Milk. I've tried the other brand names and I've tried sweetened vs unsweetened without the vanilla, etc. For me, this one does not give off a vanilla flavor like the brand names, but rather gives it a sort of milky taste. Please test your own dairy free milk preferences if you do not like the GV Unsweetened Vanilla Almond Milk. I will admit I did not love it as a milk to make my gravy at first, but I preferred it over any other dairy free milk I tried, and in time, I came to really love it.
Remember that in many instances you are learning to like new foods.
First make the biscuits then while they are baking we'll make the gravy. Remember that both of these could be made ahead; in the morning just heat and eat.
Biscuits
one cup almond flour
one teaspoon coconut flour
1/4 teaspoon baking soda
dash of salt
half tablespoon palm shortening or real butter if you can have it
one whole egg
Set your oven to 350 degrees. Beat the egg and add the softened butter or shortening. Combine well.
In a separate bowl combine the dry ingredients: flours, soda and the salt. Gently combine the two bowls into one and let sit a full two minutes. Spray your baking sheet with non-stick spray and since this dough is on the wet side, they work best as drop biscuits. Using a spoon drop balls onto the pan. Shake the baking pan to help settle the dough and then bake in the 350 oven for about ten minutes.
Gravy
Two tablespoons tapioca starch or flour
two tablespoons dairy free butter, palm shortening or bacon fat
one cup Great Value Unsweetened Vanilla Almond Milk
Salt and pepper to taste
melt the butter in a skillet and using a whisk add the tapioca flour stirring until smooth. Add the milk slowly while continuing to whisk. You may need more or less milk to get the consistency you prefer. Be sure to salt and pepper.
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