Biscuits and Gravy

Buttermilk Biscuits

Ingredients:

  • 2 cups flour
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegan butter
  • 3/4 cup cold soy or almond milk
  • 1 teaspoon vinegar

Directions:

  • Pre-heat oven to 450 degrees.
  • Mix milk and vinegar. Set aside to curdle. (This mixture will give the biscuits their buttermilk taste)
  • Put dry ingredients into a bowl. Using a fork, gently mix the vegan butter into dry ingredients until you have a course mixture.
  • Add soy milk/vinegar mixture and quickly stir until dough begins to form.
  • Form dough into a ball and refrigerate for 20-30 minutes. (This step is okay to skip if you are short on time).
  • Put dough onto a floured countertop and knead for 1 to 2 minutes or until the dough is smooth. If the dough is sticky, add more flour.
  • Using a rolling-pin, roll dough out to 1/2 inch thickness. Cut into rounds (a drinking glass works well if you don’t have a biscuit cutter).
  • Place on an ungreased cookie sheet. Optional: Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp oil for a golden-brown glaze.
  • Bake for 10 to 12 minutes. Serve hot.

Sausage Gravy

Ingredients:

  • 1/2 cup flour
  • 4 cups soy or almond milk
  • 4 sausage substitute patties or ground sausage links (ex. Boca or Morningstar Breakfast Patties)
  • 1/2 cup oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions:

  • Saute your favorite vegan sausage until fully cooked and browned on the outside. Crumble into smaller pieces. Set aside.
  • Add oil to pan and stir in flour and black pepper over low heat. Continuously stir until the mixture is brown and creamy.
  • Slowly add the soymilk until the mixture is creamy and consistent. Add in crumbled sausage.
  • Serve hot over buttermilk biscuits.

To Make Preparation Quicker:

Start with pre-made biscuits. Frozen, refrigerated all work great in this recipe! You can even start with Bisquick.

To Make This Spicer:

Add your favorite hot sauce to the gravy (I like Sriracha)

16 Responses to “Biscuits and Gravy”

  1. hillerysawyer January 31, 2012 at 3:34 AM #

    Love your blog! Being originally from the South, a vegetarian going on 8 years, all of these recipes make me miss home! I have always had to seek out recipe options so I can still enjoy those comforts. It’s great to have them all in one place!

  2. Genevieve January 31, 2012 at 5:02 AM #

    This looks so good! I have a soft spot for biscuits and gravy… nothing like it!

  3. Edible Psychology January 31, 2012 at 10:15 AM #

    Hi Amanda,

    Thanks so much for finding my blog – it led me to yours, which is wonderful! I really enjoyed your post about the way you and your husband eat, and your recipes look delicious! I can’t wait to read more. :-)

    ~Emily~

  4. Sarah Jarvis August 28, 2013 at 2:36 AM #

    OH. MY. LORD. These are the most amazing things I’ve tasted in a verrrryy long time. I’ve been vegan for over 2 years now and these are up there in my top 5 favorite vegan dishes. Just made these today with my mom and they are already gone!
    So, we had to take a shortcut with the bisquick because we didn’t have all the ingredients (and we were real hungry already and didn’t want to wait!) but they turned out good. But the gravy was just AMAZING, followed the recipe but used regular ground ‘beef’ (because it was what we had in the fridge) and just seasoned it like sausage and added more seasoning (garlic salt, cajun seasoning, etc) to the gravy as cooking per taste and it was fantastic! Can’t wait to try it again with the buttermilk biscuits!!
    (oh and sprinkled bacon-y bits on top!)

  5. Angel September 25, 2013 at 3:55 PM #

    Made this without the vinegar and still was great!!!

  6. DRPM November 29, 2013 at 3:18 PM #

    WAY TOO MUCH MILK!

  7. Shayla Gregg December 10, 2013 at 10:53 PM #

    I just tried making this and was very disappointed.. I followed the recipe precisely step by step but neither the bisquits nor the gravy turned out.

  8. Braydee January 11, 2014 at 7:48 PM #

    An FYI to vegans. This recipe calls for Boca or Morningstar faux sausage… these items are not vegan! They contain eggs and/or milk.

  9. Brian January 12, 2014 at 1:00 AM #

    Hey! Great post about vegan biscuits & gravy. I just wrote a post about the same meal, but with an Oklahoma touch from my grandmother. It’s super easy to make – not many ingredients. Also, it’s primarily a breakfast recipe, but it’s so good, you could literally eat it any time of the day. I have a video that shows a couple of us Okies demonstrating how to make it if you’re interested?

    Anyhow, thanks for the recipe, I’ll give it a try!

    Brian

  10. diff April 4, 2014 at 8:30 AM #

    Morningstar is not vegan

  11. csantoro99 August 10, 2014 at 5:53 PM #

    I just tried this for Sunday brunch. It turned out fantastic! The biscuits were slightly dense. -Not sure if I over-kneaded the dough, or if there is another factor. I like my bisquits a little more fluffy. The gravy, on the other hand, came out perfect! I added a tsp of thyme and a tsp of sage, and used Gimme Lean sausage. Truly devine. With a slight adjustment to the bisquits, I would use this recipe again without question.

  12. Jason August 17, 2014 at 7:06 AM #

    Made this a couple hours ago. The gravy didn’t come out as good as I hoped but I think it’s because I used unsweetened soy milk. I also had to add probably around a tsp of cornstarch to thicken up the gravy. The biscuits came out great….the gravy needs a re-do. :-/

  13. Corey August 27, 2014 at 7:56 PM #

    A good non-GMO option to the sausage would be the “Field Roast Grain Meat Co” they are out of seattle and they are 100% vegan, without helping out those ass hats at Morning Star or Boca(i call it Baka, Japanese for idiot)

  14. ckrater November 1, 2014 at 3:20 PM #

    The gravy turned out pretty bad….

  15. Casey November 3, 2014 at 3:50 AM #

    The gravy came out great using almond milk and Gimme Lean sausage. I wish I had had unsweetened almond milk on hand, but it was not overly sweet using regular almond milk. I never cook with soy milk unless it’s a dessert because soy milk has a fairly strong vanilla taste to me, even the types without vanilla added (ruined two batches of mashed potatoes that way).
    I followed a similar vegan biscuit recipe with one main difference: MINIMAL handling of the dough. They turned out fine without kneading, very light and soft.

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