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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 308kcal

Author: Michelle Cehn

Ingredients

For The Gravy

¼ cup plant-based butter
¼ cup all-purpose flour
2 cloves garlic minced
½ cup yellow onion diced
1½ 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
1½ 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.

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