Biscuits and Gravy

Buttermilk Biscuits


  • 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


  • 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


  • 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


  • 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)

48 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. 🙂


  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 #


  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.

    • Kristin October 8, 2016 at 3:40 PM #

      Agree, ratio is totally off, had to stir in a couple more cups of flour to make it happen.

    • peter January 17, 2021 at 1:31 PM #

      Check out my cookbook, Simple To Gourmet Vegan. DM me in insta and I will send you my biscuit recipe free to try. So tender and rich, not dry or hockey puck like, like many vegan biscuits.. @simpletogourmetvegan on insta.

  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.

    • MC February 21, 2016 at 2:58 PM #

      FYI VEGANS use beyond beef it works great

      • kathy November 25, 2016 at 10:19 PM #

        Thank you! I’ve just perfected my biscuits and was thinking about using the Beyond Beef crumbles to make a “sausage gravy”!!! A little sage, a little love and BOOM!

  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!


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

    Morningstar is not vegan

    • DorkissMaximus March 1, 2015 at 6:58 PM #

      Indeed. Ingredients include egg whites. Also they use genetically modified ingredients. I would not recommend their products if you are trying to eat healthy and not just exclude meat.

  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.

    • kathy November 25, 2016 at 10:22 PM #

      Try the 7up Sour cream Bisquick recipe….not gluten free but Vegan Sour Cream, Vegan butter or Vegan Balance–they are to die for! Light as feathers!

  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. :-/

    • kathy November 25, 2016 at 10:25 PM #

      I use cashew milk for recipes that I want to be REALLY creamy…I find it to be a lot richer than the others. YUM.

  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)

    • Lowry December 27, 2014 at 6:34 AM #

      Indeed! Field Roast has the best vegan. I live in the suburbs of Seattle and get their sausages everwhere. I also think that they make the best “hamburger patties” I have ever tasted. Their franks are also the only I use anymoe for hot dogs.

  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.

  16. Lowry December 27, 2014 at 6:36 AM #

    These remind me as sort of a vegan breakfast version of my old Southern favorite, “chipped beef on toast”. I want to try these now. Thanks!

  17. jessica long January 18, 2015 at 3:08 PM #

    So this is pretty much the same but with soysage and nut milk? You use u sweet or sweetened milk? I am seriously considering cutting a lot of factory meat and dairy but its a serious overhaul for me in a house full of meat eating men whom I still cook meat for

  18. nowyat March 31, 2015 at 12:47 AM #

    I find a lot of Boca and Morningsrsr products are not vegan because they have egg or cheese in them. You have to check the ingredients carefully! I want to learn to make my onwn meat substitutes, so I’d love to see you do any recipes like that. I adore ‘replica’ vegan dishes I am struggling with not buying anything with sugar or brown-sugar , which I read are not vegan, in it, too. I am learning new things every day!

    • Kathryn C St Clair July 6, 2016 at 2:59 PM #

      go usda organic on your sugars – no bone char allowed there, therefore vegan

  19. Valerie Pendergrass April 20, 2015 at 9:10 PM #

    My father, who passed in 2013, was from AL. We often had biscuits and gravy for breakfast. This recipe makes me feel closer to him. Miss you, Pop.

  20. Seth April 26, 2015 at 10:52 AM #

    Gardein is a great certified vegan (meat/dairy free) line of products that use non-GMO soy, wheat, and canola oil

  21. caitlinbuck July 11, 2015 at 2:10 PM #

    Made this for my fiancée’a birthday breakfast this morning- huge success! Although the biscuits were delicious, I’ll use premade or bisquick in the future to cut down on time and cleanup. The gravy definitely needed extra flour and some corn starch to thicken up, but the flavor was awesome. This made for one happy (vegan) southerner!

  22. Keele July 13, 2015 at 8:49 PM #

    A lot of Boca, ESP Morningstar used to be vegan. After Kellog bought morningstar I saw everything slowly get tainted with eggs or milk. She prob posted this a long time ago when those options were vegan friendly.

  23. poopoopants August 4, 2015 at 8:44 AM #

    What kind of flour do you use for the biscuits?

  24. Jessica January 17, 2016 at 4:35 PM #

    This was amazing!! Anyone, vegan or omni would love it. I used Tofurky chorizo style sausage, so the gravy was a lot more red than white. I also used only 2 cups of almond milk in the gravy and it was the perfect consistency. So so so glad I found this recipe!

  25. Jo February 15, 2016 at 6:47 PM #

    I used a lot more seasoning and would be perfect with half the amount of milk. I used 2 1/2 cups and it’s pretty thin for me. Otherwise great and simple 😊

  26. Brunchbear March 21, 2016 at 11:03 PM #

    If the gravy is too thin add more flour, if it’s too thick add more milk. Be patient and keep stirring.

  27. jody May 1, 2016 at 5:05 PM #

    The gravy was alright, but very bland. I ended up adding lots more pepper, other spices, nutritional yeast, and some soy sauce. (Plus hot sauce) From my pregan days I remembered loving white sausage gravy, but this wasn’t even a close approximation to what I remembered without major tweaking.

  28. estudiantedevidablog July 9, 2016 at 3:22 PM #

    I added an additional 1 tsp of flour, 1/8 cayenne pepper, and substituted unsweetened cashew milk! It turned out great! It took some time to thicken, so I bumped up the heat to medium low.

  29. Drea October 1, 2016 at 4:06 PM #

    THANK YOUUUUUUU SO MUCH!!! I’ve been trying to find a simple vegan biscuits and gravy recipe! I’m excited to try this. Thank you again!

  30. Hannah Short Ganske October 24, 2016 at 3:34 PM #

    my biscuits came out more like over sized cookies

  31. CATHERINE HIGGINS January 5, 2017 at 7:14 PM #

    Thanks for sharing this recipe.

    Was craving biscuits + gravy and have only attempted it once since becoming powered by plants. This worked a treat. Will post post a photo on Instgram later

    on instragram follow @cathehiggins or look for the hashtag #donthaveacowman

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  33. Jordan March 25, 2017 at 9:11 PM #

    I recommend using half as much milk. WAY too watery it was like pouring milk on my biscuits!

  34. Hilda April 1, 2017 at 1:56 PM #

    I have made this recipe a few times and it’s delicious, thank you for sharing this recipe.

  35. Hilda April 1, 2017 at 1:58 PM #

    One of my favorite breakfast dish; but since I went vegan three years ago I have been missing it, that’s until now.
    This recipe is a must have in our house, thank you very much for sharing it with us!

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  38. Tiffany December 4, 2017 at 11:04 AM #

    Thanks for the recipe as another southern vegan here! I used lifelights veggie sauage because I love it in this recipe 🙂

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