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Vegan Biscuits and Gravy

Course: Breakfast
Cuisine: American
Keyword: breakfast, vegan
Servings: 10 biscuits
Author: Tim Fedorko

Ingredients

BISCUITS

  • 3 cups all-purpose flour plus more for rolling surface
  • 2 teaspoons cane sugar
  • 1 teaspoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ¾ cup diced cold vegan butter keep in fridge until ready to use
  • 1 cup unsweetened plant-based milk
  • ¼ cup melted butter

GRAVY

  • 2 tablespoons vegan butter
  • 1 cup finely chopped shiitake mushrooms
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried sage
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons brown sugar
  • 2 teaspoons Noochy Licious Nutritional Yeast
  • ½ cup all-purpose flour
  • 3 cups unsweetened plant-based milk
  • ¼ cup diced green onions to garnish

Instructions

Make the Biscuits

  • Preheat oven to 450℉.
  • In a large mixing bowl, whisk together all dry ingredients.
  • Remove cold butter from fridge and slowly mix with dry ingredients, using your hands. Do not mix so much that butter begins to melt. There should be small bits of solid butter throughout.
  • Add milk. Knead dough with hands until fully incorporated. Butter should still be visible.
  • Place dough on a floured surface. Rub flour on rolling pin and roll out biscuit dough until between ¾ to 1 inch thick.
  • Use a biscuit cutter to cut out biscuits, placing them a few inches apart on a greased baking sheet. Reroll the dough if needed. Work quickly, as the butter should not melt.
  • Brush melted butter on top of each biscuit. Bake for 10 to 15 minutes, until golden brown. Meanwhile, make the gravy:

Make the Gravy

  •  Preheat a large sauté pan or cast-iron skillet on medium-high heat. Melt vegan butter.
  • Add mushrooms, dry spices and sugar, using a wooden utensil to spread out evenly in pan. Allow to cook for 2 minutes. Reduce heat to medium-low.
  • Slowly pour flour into pan, stirring the entire time. The flour will combine with the butter and form a roux.
  • Slowly add milk. Mix until incorporated.
  • Cook on medium heat until thickened. This will take between 4 to 6 minutes. Do not turn up the heat, as the sauce will burn. Once thickened, remove from heat and set aside.
  • Leftover gravy will last 4 to 5 days covered in the fridge. Heat up in microwave or pan (recommended).

Serve

  • Place 1 or 2 biscuits in the middle of a plate. Smother with gravy.
  • Garnish with green onions and freshly ground black pepper.