How to Make Vegan Biscuits and Gravy

Hey all, I bring you a recipe for flaky, delicious biscuits and white sausage gravy!

You can watch the video below, see the recipe below the video (I figure that’s better than having to scroll through for the recipe), or scroll through the full post for step by step instructions and photos.

Vegan Biscuits and Gravy
For the Biscuits:

*1 Cup vegan buttermilk
*2 tsp baking powder
*1/2 tsp baking soda
*1/2 tsp salt
*2 Cups all purpose flour
*1 stick (1/2 Cup) unsalted butter, frozen

1. Preheat oven to 450 degrees Fahrenheit

2. Start by making one cup of vegan buttermilk (about 1 cup of non flavored plant based milk and 1 Tbsp acid. I personally do 1 cup plain oatmilk and about 2 Tbsp of lemon juice.

3. Mix all dry ingredients well in a mixing bowl (baking powder, baking soda, salt, flour)

4. Grate butter onto tinfoil/wax paper (if unable to grate, you can chop it up)

5. Dump butter into mixing bowl and use hands to sift the flour into the butter. Try to do this quickly, you don’t want to spend more than a minute or two on this step because we don’t want the butter to melt too much from our body heat.

6. Once the texture starts to change and the butter is well incorporated, add in the buttermilk and stir with spatula. I use a wooden one. You don’t want to overmix this, the dough should not be smooth, and it’s okay that it’s still a bit sticky.

7. Generously flour your working surface and flatten the dough into a rectangular shape. Fold in half and flatten again. You’re going to do this six or so times and the dough should be about 3/4 of an inch thick when you’re ready to cut out the biscuits. (Video above and pictures below for reference, if you’re unsure.)

8. Use a pastry cutter (I don’t have one and used my 1 Cup measuring cup) to cut out six biscuits. If there’s not enough dough to do this, you can use the leftover dough you’ve cut out of and quickly rework it to cut out a couple more biscuits. This is usually what I have to do, and the last two are a bit misshapen, but still taste just as good!

9. Space biscuits a bit apart in a greased baking dish (I use glass), it’s okay if they slightly cook into each other, just don’t overcrowd them too much. Bake them at 450 for 12-15 minutes, until golden brown.

For the Gravy:

*2 to 3 Tbsp vegan butter. I personally use 3 because I like the extra flavor it adds
*6 Beyond breakfast sausages, thawed (or equivalent of vegan sausage you prefer)
*1/3 Cup of all purpose flour
*2-4 cups of unflavored plant based milk (I use plain oatmilk), this strictly depends on how thick you like your gravy. Less milk will make a thicker gravy.
*2 tsp black pepper (I probably use way more than this because I love the flavor)
*1/2 to 1 tsp salt, depending on your preference (of course can omit or add more)
*1 tsp garlic salt (can omit or add more, depending on your preference)
*Any other spices you prefer to toss in

1. Heat vegan butter in a tall frying pan or sauce pan.

2. When the butter is hot, add in the thawed sausage and use wooden spoon or spatula to cut it up into smaller pieces as it cooks (can cut it beforehand, but I ended up having to cut it up with the spoon, anyway).

3. When it begins to brown up and cook (usually takes a few minutes), add in the flour. Stir it all together until well incorporated.

4. Add in milk, stirring pretty constantly, then add in all seasonings.

5. When it thickens up, you’re all set (usually takes a couple of minutes).

6. Ladle it over your freshly baked biscuits and enjoy!

Preheat your oven to 450 degrees Fahrenheit and get your buttermilk going, mix your sour into your plant milk (I use plain oatmilk and lemon juice).

Add all dry biscuit ingredients into a mixing bowl and whisk together well.

Grate your frozen butter onto a moveable surface (I use wax paper, and I didn’t have a butter stick so I tried to chop mine up).

Dump the butter into the dry mix and use your hands to sift it all together through your fingers until well incorporated. Work fast on this step because you don’t want the butter to melt too much, try to do it within 1 to 2 minutes.

Once it’s well incorporated, add in your buttermilk and stir everything together. Do not overmix. Dough will still be a bit lumpy and sticky.

Flour your working surface well and flatten dough into a rectangular shape. Fold it over onto itself and flatten down again. Do this about six times, this helps create the flakiness. You’ll want it to be about 3/4 an inch thick in the end.

Use a pastry cutter (I used my 1 Cup measuring cup because I don’t have one) and cut out 6 biscuits. You might need to rework some of the dough in between the first cut biscuits to make 6. These will be a bit misshapen, but they still taste just as good.

Place them in a greased baking dish (I use a 9 x 11 glass baking dish) with a bit of room in between because they’ll expand when they bake. Bake for 12-15 minutes, until golden brown.

While that’s baking, heat your butter up in a tall sided frying pan or sauce pan and toss in the thawed sausage. Use your wooden spatula to chop that up.

Once it begins to cook (usually takes a couple of minutes), add in your flour and stir that all together well.

Add in your milk, stir almost constantly, then add in your seasonings. Continue to stir until it thickens up. If it’s thicker than you prefer, you can add a bit more milk in to thin it out. Once it’s the desired thickness, remove it from the heat.

Scoop it over your freshly baked biscuits and enjoy!

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