Vegan Biscuits and Gravy
These biscuits are fluffy and comforting, and the savory gravy is rich and flavorful—just the way I love it! It reminds me of cozy Sunday mornings spent with family.
I grew up enjoying biscuits and gravy on lazy weekends, and I always wanted to recreate that warm, comforting feeling with a vegan twist.
This recipe is so special to me because it brings those memories back while being kind to our planet and my body.
Plus, the biscuits are super easy to whip up, and the gravy is a deliciously savory treat you won't want to miss!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to experiment with different plant-based milks or add some herbs to the gravy for an extra flavor boost. I sometimes sprinkle in a bit of thyme or sage, which pairs beautifully with the mushrooms!
Tips & Notes
- •I love to serve these biscuits with a sprinkle of fresh parsley on top for a pop of color.
- •If you want extra flaky biscuits, try freezing the vegan vegan butter before cutting it into the flour!
Recipe Variations
- •Sometimes I'll add a handful of spinach or kale to the gravy for a little extra nutrition and color.
- •If you’re feeling adventurous, try adding some smoky paprika to the gravy for a different flavor profile!
Storage & Freezing
If you have any leftovers, store the biscuits in an airtight container at room temperature for a day or two. The gravy can be kept in the fridge for up to a week—just reheat gently on the stove!
Frequently Asked Questions
Can I make the biscuits ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to a day. Just bake them fresh when you're ready.
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These biscuits are fluffy and comforting, and the savory gravy is rich and flavorful—just the way I love it! It reminds me of cozy Sunday mornings spent with family.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, baking powder, and salt.
- 3
Add the cold vegan vegan butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Pour in the almond oat milk and stir until just combined. Be careful not to overmix.
- 5
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle.
- 6
Use a biscuit cutter (or a glass) to cut out biscuits and place them on the prepared baking sheet.
- 7
Bake for about 12-15 minutes, or until golden brown.
- 8
While the biscuits are baking, heat the olive oil in a skillet over medium heat. Add the chopped onions and garlic, and sauté until softened, about 3 minutes.
- 9
Add the chopped mushrooms to the skillet and cook until they release their juices and become tender, about 5-7 minutes.
- 10
Stir in the nutritional yeast, vegetable broth, and black pepper. Bring to a simmer.
- 11
In a small bowl, mix the cornstarch with a little water to create a slurry. Stir this into the gravy and cook until it thickens, about 2-3 minutes.
- 12
Once the biscuits are done, serve them warm, topped with the mushroom gravy. Enjoy every bite!
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