Vegan Buttermilk Biscuits & Gravy
Vegan Biscuits & Gravy made from scratch with pantry staples are the ultimate morning comfort food! This classic, hearty breakfast recipe is super easy and ready in 35 minutes.
Why We Love This Recipe and You Will Too!
Warm, flaky buttermilk biscuits and good old-fashioned country gravy—this delicious combination takes me back to my younger days before I became vegan.
Those were the days of doughboy biscuits and packaged country gravy. Yes, I’ll admit it was just so easy, and I know many of you have been there too!
Vegan biscuits and gravy are made from scratch with cashew milk (almond, oat, or your favorite plant milk works, too), flour, and fat, making them a pantry-staple recipe and perfect for breakfast, lunch, or dinner!
Nothing really compares to homemade biscuits and gravy, so roll up your sleeves and get your hands a little doughy. Although it may take a little longer, it’s well worth the effort and 100 times more delicious!
Vegan Biscuits & Gravy
I’ve researched and adapted my vegan biscuits and gravy recipe from two well-known sources: Simply Recipes & The New York Times. I’ve read the reviews, done the testing, and bring to you my final results.
- Adding optional seasoning. Traditionally, you won’t find spices other than black pepper in the country gravy, but adding a little poultry seasoning and nutmeg is delicious, so I’ve included them as an option. If you don’t have poultry seasoning on hand, substitute 1/4 teaspoon each of sage and marjoram. The spices add a subtle flavor without overpowering. Give it a try!
- Gravy first. I would tend to start with the gravy first. This will give it time to cool off a bit and thicken. You can always warm the gravy on low just before the biscuits are done. This will ensure piping-hot biscuits and warm gravy.
- Read recipe instructions before starting. The vegan biscuits come together fairly fast; just be sure to read the instructions before beginning. One thing you’ll want to keep in mind is not working the dough too much; the less handling, the better your end result will be.
- Making good use of time. While your biscuits are baking, you can do the kitchen clean-up. Happy cooking!
- Change up the gravy. For variation, try this delicious Vegan Mushroom Gravy in place of the country gravy.
Storage & Freezing
- Countertop: The biscuits can be kept covered on the counter for up to 2 days.
- Refrigerator: The gravy and biscuits can be safely stored in the refrigerator for 5-6 days in covered containers.
- Freezer: The gravy and biscuits can be stored in freezer-safe containers for 2-3 months. Let them thaw before reheating.
How To Reheat
- Gravy: To reheat the gravy, simply warm it over low heat until warmed through. Add a little milk or water as needed to thin.
- Biscuits: Wrap in foil and reheat in the oven at 300 F° for 6-8 minutes. Once ready, slice the biscuits in half and top with warm vegan gravy.
Serving Suggestions
Vegan biscuits and gravy are a classic breakfast side and great served with other hearty breakfast foods. Here are a few of my favorite serving options:
- Pancakes + Waffles: Serve with a stack of these everyday Classic Vegan Pancakes or Easy Vegan Waffles.
- Tofu Scrambles: Serve with this everyday Simple Tofu Scramble or Veggie-filled Tofu Scramble.
- Potatoes: They are especially great with a side of Breakfast Potatoes, Yukon & Sweet Potato Home Fries, or this delicious Chickpea & Sweet Potato Breakfast Hash.
Looking for more vegan breakfast ideas? Take a look at all Vegan Breakfast Recipes on TSV!
If you try this biscuits and gravy recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print Recipe
VEGAN BUTTERMILK BISCUITS & COUNTRY GRAVY
- Total Time: 35 minutes
- Yield: Serves 4 – 6 1x
- Diet: Dairy-Free, Vegan
Description
Craving a little comfort food, these vegan biscuits and gravy are sure to hit the spot and will be ready in about 35 minutes!
Ingredients
Biscuits
- 2 1/2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 4 rounded tablespoons of vegan butter
- 1 cup unsweetened cashew milk
- juice of 1 lemon, about 1 tablespoon
Country Gravy
- 5 tablespoons olive oil or vegan butter
- 7 tablespoons all-purpose flour
- 1 vegan sausage, minced (Tofurky or Field Roast), optional
- pinch of garlic powder
- 1/2 teaspoon poultry seasoning, optional
- 1/8 teaspoon nutmeg, optional
- 4 cups unsweetened cashew milk, at room temperature
- mineral salt & fresh cracked pepper, to taste
Instructions
GRAVY
Make the roux: 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, then add the sausage and stir for another minute or so. The mixture will form a ball of sorts.
Add milk and thicken: Slowly add the milk and continue to stir, bring just to a boil, reduce the heat to medium, and continue to cook, stirring constantly, until the gravy has thickened to the 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 the gravy cools too much, heat it over low heat until warmed.
BISCUITS
Buttermilk: Make your buttermilk by combining the milk with the lemon juice. Let it sit for about 10 minutes. You want the milk to be room temperature – cold milk will seize up the roux.
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 it with oil.
Dough: In a medium-sized mixing bowl, add the flour, baking powder, baking soda, and salt, and 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 the milk and mix until just combined, making sure there are no patches of flour. The dough should form into a rough ball; it should be tacky, not sticky. If the mixture is too wet & sticky, add a little extra flour and mix just enough.
Fold and flatten: Place the dough on the prepared floured surface, pat it down into a rough circle or rectangle about 1 inch thick, and fold the 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.
Cut: Using a 2 1/2-inch cookie cutter, place the cutter in the reserved flour, tap it on the flat surface to remove any excess, and press it 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 interferes with proper rising.
Bake: Place biscuits on the prepared baking sheet, then brush with a little olive oil or cashew milk on top, if you like. Place in the oven on the middle rack for 15 -18 minutes.
Makes approx. 10 biscuits. You can get 12 by reworking the dough scraps. They won’t be the prettiest biscuits, but they’ll still taste great.
Serve: Split the biscuits open-faced and serve gravy over top. Enjoy often!
Serves 4 – 6
Notes
If gravy thickens too much, add a splash of milk to thin.
If you don’t have baking soda on hand, use an 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 a 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!
Store: Biscuits can be kept covered on the counter for up to 2 days. Refrigerate for 5 days in covered containers. Freeze for 2-3 months. Let them thaw before reheating.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
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So so good. I use the Impossible sausage in this, and a spoonful of Better than Bouillon, and it’s perfect. I come back to this recipe every time.
My grandmother never used a roux. Just get any kind of flour, even gluten free all purpose, and a fork. Turn broth on high, slowly sprinkle a little flour in at a time and whisky with the fork like crazy so there are no clumps. It’s a slow process at first but thickens quickly. As soon as it thickens, reduce the heat and let it sit.
So delicious!!!
I’m allergic to nuts. So can I use soy milk instead?
Yes, use your preferred non-dairy milk! Enjoy :)
My mother has been making biscuits and gravy since before I could crawl and this dish wowed her. Everyone in my family loved it, even my picky toddlers!
This recipe is my go to for gravy! It’s really a no fail recipe.
Really easy and delicious! I’m a southerner that’s been looking for this recipe for a while and boy am I glad I found it! I used Morningstar patties that I diced into the gravy and I may honestly like this better than original recipe. You get all of the flavor, without feeling like 1000 Ilbs. I used some sage spices In the gravy to really get that sausage flavor and I couldn’t have been happier with the results. One of the other commenters mentioned their gravy got clumpy, just like with a real roux, try to not cook the flour on too high when adding the liquids and make sure to take the time to really stir the flour while adding in your liquids (slowly, one cup at a time).
Wow! Simply fantastic. I practically grew up on country gravy and this more than filled the gap. Used 1/2 earth balance and coconut oil for the biscuits and 1/2 earth balance and olive oil for the gravy. Both the biscuits and the gravy were the best ever. Served with sliced cantaloupe. Amazing!