Rich, comforting gravy on top of fluffy, flaky, buttery vegan biscuits? You got it! This recipe for vegan biscuits and gravy will become a staple in your brunch menu, for many mornings to come.
Growing up, my parents were not what you would call “cooks”. I won’t knock my upbringing, but I ate a lot of freezer meals, hamburger helper, rice-a-roni, and canned vegetables. But, one thing my mom occasionally made was biscuits and gravy. And y’all, it was a THING. So much so that it’s what she makes for every father’s day or birthday.
Now, were these vegan biscuits and gravy? Most definitely NOT. My mom’s family is from Tennessee, so the gravy was made with sausage, lots of flour and evaporated milk, and LOTS of black pepper. While my gravy is not as decadent as the aforementioned version, it still has tons of flavor. Plus, it still brings comfort in the way only a solid plate of biscuits and gravy can.
One thing my mom did take a shortcut on was the biscuits. Do I blame her? Absolutely not! Canned biscuits work great when there are mouths to feed and you’re on a time crunch. But, you’d be surprised at how easy it is to make biscuits from scratch. The recipe used here is from my first book, Vegan Bowl Attack!, pictured below – (sans a couple of spices) and it’s the one I make whenever I need the perfect biscuit. They’re super flaky and split wonderfully for that great gravy coverage.
Instead of sausage in the gravy, I used minced mushrooms, for their meaty flavor. One tip I would suggest, is if you want a whiter gravy scoop out most of the “gills” of the mushrooms, as they’re what darken it to a brown color. If that doesn’t matter to you, make as the recipe states and it’ll look like mine! Either way, it’ll taste reeeeeal good.
Lastly, I served these vegan biscuits and gravy up for my friend Jennifer and I, and she had mentioned wanting some potatoes. I’m not one to turn down starchy breakfast foods (clearly) so I threw some diced red potatoes in my air fryer basket, sprayed them with a little oil, and sprinkled seasonings over them. So EASY! If you’re interested in a recipe like that, let me know in the comments!
Oh! I almost forgot. The beautiful Sea Blue background I used for the photos is actually an awesome cart that Corey’s uncle made for me. You can check out his other builds/projects on his instagram. Now, have a great day and stay tuned for a cool post coming at you later this week!
1 year: Dill-Roasted Green Beans // 2 years: Sweet & Sour Porkless Lettuce Cups // 4 years: Peanut Butter Chocolate Chia Parfait // 5 years: Mini Banana Chip Cheesecakes // 6 years: Blueberry Yogurt Pierogi
Vegan Biscuits and Gravy
Rich, comforting gravy, on top of fluffy, flaky, buttery vegan biscuits? You got it! This recipe for vegan biscuits and gravy will become a staple in your brunch menu, for many mornings to come.
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup vegetable shortening or refined coconut oil, solid
- 7 ounces unsweetened non-dairy milk
- Cooking oil spray
- 1 tablespoon sunflower oil or other high-temp cooking oil
- 1 1/2 cups diced yellow onion
- 5 cups finely diced button or cremini mushrooms
- 2 cloves garlic minced
- 1/2 cup all-purpose flour
- 1 cube vegetable or vegan beef bouillon
- 1 teaspoon ground sage
- 1 teaspoon coarse black pepper or to taste
- 1/2 teaspoon dried thyme
- 1/8 teaspoon smoked paprika
- 5 cups unsweetened non-dairy milk
- Pinch of salt or to taste
For the biscuits: Preheat the oven to 450°F (230°C, or gas mark 8), and line a baking sheet with parchment paper.
In a large bowl, sift the all-purpose flour, pastry flour, baking powder, salt, and black pepper together. Use a pastry cutter to cut the coconut oil into the flour until it is crumbly. Add the non-dairy milk, and fold together until everything is combined. Do not over-mix.
Dust your work surface with flour and roll the dough out to 1-inch (2.5 cm) thick. Using a biscuit cutter, cut the dough into 8 biscuits and place them on the baking sheet. Give them a light coat of cooking oil spray and bake for 12 to 13 minutes, until the tops are golden.
For the gravy: In a large sauce pan, over medium heat, warm oil. Once hot, add onions to the pan and sauté for 3 to 5 minutes, or until they are slightly translucent. Next, add mushrooms to the pan and sauté for another 5 to 7 minutes, or until they have reduced in size and are soft.
Sprinkle flour over the mushroom mixture, and break the bouillon cube up over the top, as well. Add sage, pepper, thyme, and paprika, then stir until evenly coated; toasting the mixture for 3 minutes.
Reduce heat to medium-low, and slowly add non-dairy milk to the pan. Bring to a simmer, then cover half-way with a lid, stirring occasionally for 5 to 7 minutes. Uncover the gravy; if it is a little thin, simmer for another 2 to 4 minutes, or until it reaches your preference. Season with salt to taste and serve over split biscuits. Two biscuits per person = 4 servings, 1 biscuit per person = 8 servings.
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