Vegan Biscuits And Gravy

Craving a breakfast that’s both indulgent and easy? Our vegan biscuits and gravy recipe is your ticket to a flavorful morning upgrade, blending simplicity with culinary magic.
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Vegan biscuits and gravy on a plate with garnish.
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Forget what you know about classic biscuits and gravy—this vegan version is here to up your breakfast game! It’s all about maximum flavor with minimum fuss, turning you into a culinary rockstar with effortless ease. These fluffy, golden biscuits paired with savory mushroom gravy are the ultimate breakfast duo that may just become your new favorite morning tradition.

Let’s be real: who doesn’t love a dish that delivers on taste but doesn’t demand hours in the kitchen? This recipe is your secret weapon for those mornings when you want to impress without breaking a sweat. Whether you’re a vegan veteran or just dabbling in plant-based eats, prepare to dazzle your taste buds and your brunch guests with a meal that’s as easy as it is epic.

Vegan biscuits and gravy on a plate.

Why You’ll Love This Recipe

Ready to make breakfast the highlight of your day? Here’s why this vegan biscuits and gravy recipe is your ticket to morning glory:

  • Ridiculously Easy: Minimal steps, maximum flavor—perfect for lazy weekends or busy mornings. From start to finish, you’ll have this dish ready in about 35 minutes.
  • Super Fluffy Biscuits: These biscuits from our vegan biscuits recipe rise to golden perfection, making each bite a cloud of deliciousness.
  • Savory Vegan Gravy For Biscuits: Packed with umami goodness from mushrooms and onions, this gravy is rich, hearty, and oh-so-satisfying. Don’t like mushrooms? Give our easy, mushroom-free gravy a try!
  • Versatile: Enjoy these biscuits and gravy as is, or get creative by adding your favorite veggies, plant-based bacon, or vegan sausage.
  • Crowd-Pleaser: Even non-vegans will be asking for seconds, guaranteed. Watch as your easy, breezy breakfast becomes legendary.
  • Perfect for Meal Prep: Make ahead and enjoy delicious leftovers that taste just as amazing reheated.

Key Ingredients

Curious about what makes this vegan biscuits and gravy recipe so darn tasty? Let’s dive into the essential ingredients that bring this dish to life, combining culinary know-how with a touch of science.

Here’s what you’ll need for the gravy:

Key ingredients for vegan gravy with labels.
  • Plant-Based Butter: This vegan staple helps create a rich, creamy roux, the foundation of any great gravy. It’s all about that fat content, which gives your gravy its luscious texture and deep, buttery flavor.
  • All-Purpose Flour: This flour is essential for thickening the gravy. It combines with the vegan butter to form a roux, which gives the gravy its smooth, velvety consistency.
  • Yellow Onions: These bring a subtle sweetness and depth to your gravy. When sautéed, they release natural sugars, adding a complex layer of flavor that makes this gravy irresistible.
  • Crimini Mushrooms: Packed with umami, these mushrooms add a meaty texture and a depth of flavor that elevates your gravy to gourmet levels.

Here’s what you’ll need for the biscuits:

Key ingredients for vegan biscuits with labels.
  • Unbleached White Flour: Used in the biscuits, this flour provides a more natural taste and better texture than its bleached counterpart. Its slightly higher protein content helps create a fluffy, tender biscuit.
  • Baking Powder: The leavening agent that gives your biscuits their rise. It reacts with the acidity in the dough to create carbon dioxide bubbles, resulting in airy, soft biscuits.
  • Cold Plant-Based Butter: Keeping the butter cold ensures flaky layers in your biscuits. The cold butter melts during baking, creating steam pockets that puff up the dough.
  • Plant-Based Milk: This adds moisture and richness. The proteins in the milk help bind the ingredients together, resulting in a cohesive, tender crumb in the biscuits.

How To Make

Ready to whip up some vegan breakfast magic? Follow these simple steps to create the most flavorful, comforting biscuits and gravy you’ll ever taste. Here’s what you’ll do:

For The Gravy

Melted vegan butter in a pot.
Flour and melted vegan butter in a pot.
A roux for vegan gravy.

Step 1: Start with the Roux. Melt the plant-based butter in a medium-sized pot over low to medium heat. Once it’s melted, mix in the unbleached flour. Keep stirring over medium heat until the sauce slightly darkens. This creates a flavorful base that will thicken your gravy beautifully.

Chopped mushrooms in a Dutch oven.

Step 2: Add the Vegetables. Toss in the chopped onions and mushrooms and cook until the onions are translucent. Then add garlic and let it cook for another minute or two until it’s fragrant.

Chopped mushrooms in a pot.
A pot of vegan gravy.

Step 3: Incorporate the Broth. Slowly pour in the vegetable broth, whisking as you go. This helps the broth mix smoothly with the roux. Season with salt and pepper and let it simmer over low heat for about 20 minutes, stirring occasionally.

A pot of vegan gravy with a spoon.

Step 4: Finish Up. Once your gravy has thickened, remove it from the heat and transfer it to a gravy boat for serving or a container for storing.

For The Biscuits

Step 1: Prep the Butter. Start by freezing your plant-based butter. This makes it easier to work into the dough later on.

Step 2: Get Ready to Bake. Preheat your oven to 425°F and line a baking sheet with parchment paper.

A bowl of flour with a whisk.

Step 3: Mix the Dry Ingredients. In a large bowl, whisk together flour, sifted baking powder, cane sugar, and salt. Make sure everything is well mixed to avoid pockets of baking powder.

A bowl of flour with a biscuit cutter inside.

Step 4: Incorporate the Butter. There are two methods for this:

  • Shredding Method: Use a box grater to shred the frozen butter directly into the flour mixture.
  • Chopping Method: Alternatively, you can finely chop the butter with a knife or pastry cutter and then add it to the flour mixture.
Flour and plant-based milk in a bowl.
Dough for making vegan biscuits.


Step 5: Combine with the Plant-Baked Milk. Add the small pieces of butter to the flour mixture along with plant-based milk. Use a spatula to combine, starting with ⅔ cup of milk. If the dough is too dry, add more milk a little at a time. Be careful not to overmix, which will toughen the dough.

Folded vegan biscuit dough on a countertop.

Step 6: Form the Dough. Transfer the dough onto a floured surface and fold it in thirds over itself several times. This technique helps create flaky layers. If the dough is too sticky, add a bit more flour.

Vegan biscuit dough on a countertop.

Step 7: Flatten the dough so it’s even and about 1-inch thick.

A piece of dough with biscuits cut out of it.

Step 8: Cut the Biscuits. Use a biscuit cutter to cut out rounds.

Unbaked vegan biscuits on a baking sheet.

Step 9: Transfer the Biscuits. Place them on the prepared baking sheet, leaving space between each biscuit to allow them to puff up in the oven.

Step 10: Repeat and Bake. Gather the remaining dough, fold, and cut out more biscuits until you’ve used it all up. Shape any excess dough by hand into one final biscuit.

Baked vegan biscuits on a baking sheet.

Step 11: Bake! Place the biscuits into the 425°F oven for about 15 minutes, or until the tops are golden brown.

Follow These Tips For Perfect Vegan Biscuits

Want to ensure your vegan biscuits turn out light, flaky, and utterly delicious every time? Here are some foolproof tips to help you bake like a pro:

  • Keep Your Ingredients Cold: Cold butter and chilled plant-based milk are key to achieving those flaky layers. Pop your butter in the freezer for a few minutes before cutting it into the flour.
  • Don’t Overwork the Dough: Mix the ingredients just until combined. Overmixing can lead to tough biscuits instead of tender, fluffy ones.
  • Use a Sharp Biscuit Cutter: Press straight down without twisting to help the biscuits rise evenly and maintain their shape.
  • Fold the Dough: Fold the dough over itself a few times to create layers, which will help your biscuits rise higher and flakier.
  • Preheat Your Oven: Make sure your oven is fully preheated before you bake. This ensures the biscuits start cooking immediately and rise properly.
  • Avoid Overbaking: Keep a close eye on your biscuits and remove them from the oven as soon as they turn golden brown. Overbaking can make them dry.

FAQs

Which biscuit brands are vegan?

Several biscuit brands offer vegan options. Look for brands like Pillsbury’s Southern Homestyle Original Biscuits, Immaculate Baking Company’s Flaky Biscuits, and Annie’s Organic Flaky Biscuits, which are all free from animal products. Always check the labels to ensure no dairy, eggs, or other animal-derived ingredients are included.

Are vegan biscuits healthy?

Vegan biscuits can be healthier than traditional ones, especially if they use whole grain flours, natural sweeteners, and healthier fats like coconut oil or avocado oil. However, like any baked goods, their healthiness depends on the ingredients used. Moderation and mindful ingredient choices are key to making them a nutritious option.

How do you make vegan biscuits?

To make vegan biscuits, start by mixing unbleached white flour, baking powder, cane sugar, and salt in a bowl. Cut in cold plant-based butter until the mixture resembles coarse crumbs, then add chilled plant-based milk and mix until just combined. Turn the dough onto a floured surface, fold it a few times, cut out biscuits, and bake at 425°F until golden brown.

Vegan biscuits and gravy on a plate with a gravy boat.

If you make this vegan biscuits and gravy recipe, please leave a star rating and let me know what you think in the comments below! I love hearing your feedback!

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Vegan Biscuits And Gravy

5 from 3 votes
This vegan biscuits and gravy recipe is the ultimate plant-based comfort food, combining fluffy, golden vegan biscuits with a savory vegan mushroom gravy. Perfect for lazy weekends or impressing guests at a vegan brunch, it’s a dish that’s both easy to make and irresistibly delicious. Get ready to elevate your vegan breakfast game with this plant-based twist on a classic favorite.
Vegan biscuits and gravy on a plate with garnish.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

Ingredients

For The Gravy

  • ¼ cup plant-based butter
  • ¼ cup all-purpose flour
  • 2 cloves garlic, minced
  • ½ cup yellow onion, diced
  • cups crimini mushrooms, sliced, or ¾ cup finely chopped (based on preference)
  • 1 tablespoon boiled water
  • 2 cups vegetable broth, or the equivalent amount of bouillon and water
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

For The Biscuits

  • 2 cups unbleached white flour
  • 1 tablespoon baking powder, sifted
  • 1 tablespoon cane sugar
  • teaspoons salt
  • ½ cup 1 stick plant-based butter
  • ⅔-¾ cup unsweetened plant-based milk, chilled

Instructions

For The Gravy

  • Melt the plant-based butter in a medium-sized pot over low to medium heat. When melted, mix in the unbleached flour. Continuously stir over medium heat until the sauce turns brown to create a flavorful roux perfect for thickening the gravy.
  • Add the chopped onions and mushrooms into the pot and cook until the onions are translucent. Add the garlic and cook for another minute or two until fragrant.
  • Slowly pour in the vegetable broth, whisking as you go, allowing the broth to slowly incorporate with the roux. Add the salt and pepper. Cook over low heat for 20 minutes, stirring occasionally.
  • Remove from heat and transfer to a gravy boat for serving or container for storing.

For The Biscuits

  • Freeze plant-based butter before you begin making the biscuits.
  • Preheat the oven to 425 degrees F and set aside a baking sheet with parchment paper.
  • Whisk flour, sifted baking powder, cane sugar, and salt in a large bowl. Mix all ingredients completely to avoid pockets of baking powder.
  • There are two ways to add the frozen butter to the mixture. It can be shredded using a box cutter, which is the best way to ensure good results. Alternatively, for a simpler approach, the butter can be finely chopped with a knife before being added to the flour mixture.
  • Add the small pieces of butter to the flour mixture along with the plant-based milk. Combine both with the flour mixture using a spatula, being careful not to overmix. Start out with ⅔ cup of plant-based milk, but if the dough is too dry to come together, add more.
  • Transfer the dough onto a floured surface. Use your hands to fold the dough in thirds over itself several times, adding more flour if too sticky. Continue to avoid overmixing (so as not to create tough biscuits). Flatten the dough into a 1-inch thick layer.
  • Use a biscuit cutter with sharp edges to create biscuit rounds. Arrange them on a baking sheet leaving enough space between the biscuits to allow them to puff up in the oven.
  • Repeat folding dough and cutting rounds until you don’t have enough remaining dough to do so. With any excess dough, you can shape another biscuit with your hands.
  • Bake the biscuits at 425 degrees F for 15 minutes, or until the tops start to turn golden brown.

Notes

Storage: Store your vegan biscuits and gravy separately in airtight containers. The biscuits can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. The gravy should be refrigerated and will keep for up to 5 days.
Reheating the Biscuits: To reheat the biscuits, place them in a preheated oven at 350°F for about 10 minutes or until warmed through.
Reheating the gravy: In a saucepan over low heat, stir occasionally until heated thoroughly. If the gravy is too thick, add a splash of plant-based milk or water to reach the desired consistency.
A Note About the Gravy: This recipe is designed to have a balanced texture that works both immediately after cooking and when reheated. Because gravy tends to thicken as it cools, you can adjust its thickness to your preference. Simply modify the amount of flour in the roux by adding an extra tablespoon for a thicker gravy or using less for a thinner consistency.

Nutrition

Calories: 308kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 1333mg | Potassium: 154mg | Fiber: 1g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 2mg
Course — Breakfast, Brunch
Cuisine — American
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5 from 3 votes (1 rating without comment)

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Recipe Rating




2 comments
  1. 5 stars
    Such a yummy comforting breakfast!

  2. 5 stars
    Fabulous recipe!! My mouth is literally watering over here! Not only are both recipes delicious by themselves, but they’re like heaven together! YUM.

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