Warm, flaky buttermilk biscuits and good old-fashioned country gravy, it’s a combination that takes me on a journey to my younger days, before becoming vegan. Those were the days of dough boy biscuits and packaged country gravy. Yes, I’ll admit it. It was just so easy and I know many of you have been there too! Today, I hope to inspire you with these homemade vegan biscuits and gravy.
Roll up your sleeves and get your hands a little doughy because making your biscuits and gravy from scratch may take a little longer, but it’s well worth the effort and 100 times more delicious!
Let’s make some biscuits and gravy!
How to Make Vegan Buttermilk Biscuits & County Gravy
- Traditionally you won’t find spices other than black pepper in the country gravy, but the addition of a little poultry seasoning and nutmeg are delicious so I’ve added them as an option. If you don’t have poultry seasoning on hand sub in 1/4 teaspoon both sage & marjoram. The spices add a subtle flavor without overpowering. Give it a try!
- I would tend to start with the gravy first. This will give it time to cool off a bit and thicken, plus you can always warm the gravy on low just before the biscuits are done. This will ensure piping hot biscuits and warm gravy.
- The biscuits come together fairly fast, just be sure to read the instructions before beginning. One thing you’ll want to keep in mind in not working the dough too much, the less handling the better your end result will be.
- While your biscuits are baking, you can do the kitchen clean up. Happy cooking!
- For variation, try this delicious Mushroom Gravy in place of the country gravy.
BUTTERMILK BISCUITS & COUNTRY GRAVY
Craving a little comfort food, these vegan biscuits and gravy will hit the spot!
- 2 1/2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 4 rounded tablespoons of non-dairy butter (I used smart balance w/olive oil)
- 1 cup Silk Original Unsweetened Cashew Milk
- juice of 1 lemon, about 1 tablespoon
- 5 tablespoons olive oil
- 7 tablespoons all-purpose flour
- 1 vegan sausage, minced (Tofurky or Fieldroast), optional
- pinch of garlic powder
- 1/2 teaspoon poultry seasoning, optional
- 1/4 teaspoon nutmeg, optional
- 4 cups Silk Original Unsweetened Cashew Milk, at room temperature
- mineral salt & fresh cracked pepper, to taste
Gravy: In a medium sized pot heat oil over medium-high heat, add flour and stir for 2 – 3 minutes, until it turns light golden brown. Add the garlic powder, poultry seasoning and nutmeg, mix well, add in the sausage and stir another minute or so. Mixture will form a ball of sorts. Slowly add the milk and continue to stir, bring just to a boil, reduce heat to medium and continue to cook, stirring constantly, until gravy has thickened to desired consistency, about 10 minutes. Use the back of the spoon/fork to help break up the sausage if needed. Gravy will thicken a bit more as it cools. Season with plenty of pepper and salt to taste. Set aside with lid on, or slightly askew stirring every now and then until ready to serve. If gravy cools too much, heat over low until warmed.
Biscuits: Make your buttermilk by combing the milk with the lemon juice. Let set for about 10 minutes.
Preheat oven to 425 degrees F. Lightly flour a flat surface (use a cutting board, marble slab, etc). Leave a little extra flour on the side for your fingers and the biscuit cutter. Line a baking sheet with a silpat or lightly grease with oil.
In a medium size mixing bowl, add the flour, baking powder, baking soda and salt, mix well to combine. Add the chilled butter and cut it into the flour using a pastry blender or the back of a fork. You’ll know it’s ready when the butter is about pea sized and the mixture is crumbly looking. Add in the milk and mix until just combined, making sure there are no flour patches. The dough should form into a rough ball, it should be tacky not sticky. If mixture is too wet & sticky, add a little extra flour and mix just a needed.
Place dough on the prepared floured surface, pat it down into a rough circle or rectangle about 1 inch thick, fold dough onto itself. Repeat 2 more times (this will make for flaky biscuits). Add extra flour to your fingers or dough as needed. Gently flatten the dough to about 3/4 inch thick. Using a 2 1/2 inch cookie cutter, place cutter in the reserved flour, tap the cutter on the flat surface to remove any excess and press the cutter into the dough, repeat. As much as you feel you want to, do not twist the cutter in the dough as it crimps the edges and will interfere with proper rising. Place biscuits on prepared baking sheet, brush with a little olive oil or cashew milk over top if you like. Place in the oven on the middle rack for 15 -18 minutes.
Makes approx. 10 biscuits. You can get 12 if you rework the dough scraps. They won’t be the prettiest biscuits but they’ll still taste great.
Serve: Split the biscuits open face and serve gravy over top. Enjoy often!
Serves 4 – 6
If gravy thickens too much, add a splash of milk to thin.
If you don’t have baking soda on hand, use and extra 1 1/2 teaspoons of baking powder.
Swap 1 cup of the flour for spelt or whole wheat flour. Biscuits will be a little darker.
You can also try placing the biscuits in an 9 inch round or 9 x 11 rectangular baking dish (be sure to lightly grease it first). Biscuits will be closer together making the edges nice and soft!
The vegan sausage will add a nice dose of protein to the overall recipe. Each Tofurkey kielbasa sausage (this is what I used) contains 26 grams of protein. Add two sausages if you like!