Experience the ultimate comfort food reimagined for the modern kitchen: **Vegan Biscuits and Gravy**. This delightful Southern-inspired classic offers all the flaky, tender goodness of traditional biscuits paired with a rich, savory breakfast gravy, but entirely without dairy or meat. You’ll be amazed at how easily you can transform this beloved staple into a plant-based masterpiece that satisfies every craving.
The Best Southern-Style Vegan Biscuits and Gravy (No Sausage Needed!)
Mornings often call for quick and easy breakfasts, whether it’s a batch of vegan overnight oats, a handful of vegan lemon blueberry scones, or a couple of vegan blueberry zucchini muffins. When I have a few extra moments, I might whip up some comforting strawberry oatmeal or enjoy the simplicity of the best vegan avocado toast. However, for those special days when a deep craving for classic home comforts strikes, and I have the time to indulge, nothing beats a hearty vegan potato frittata or this utterly satisfying vegan biscuits and gravy recipe.
Traditional Southern biscuits and gravy are famously rich, typically featuring buttery biscuits and a thick, often sausage-laden, dairy-based gravy. While undeniably delicious, this recipe proves you don’t need animal products to achieve that same soul-warming, satisfying experience. Our plant-based version delivers a savory, hearty, and simple yet profoundly comforting meal. It features incredibly tender, ‘buttery,’ and wonderfully flaky quick and easy vegan biscuits generously smothered in a luscious, dairy-free gravy. Best of all, this entire dish can be prepared from scratch in under an hour, making it an ideal choice for a weekend brunch or a comforting weeknight treat. Just thinking about it makes my mouth water!
Why You’ll Love This Vegan Biscuits and Gravy Recipe
- **Ultimate Comfort Food:** This dish hits all the right notes for a satisfying, soul-warming meal, perfect for any time of day.
- **Completely Plant-Based:** Enjoy a classic without any dairy or meat, making it suitable for vegan diets and those looking to reduce animal product consumption.
- **Flaky, Tender Biscuits:** Our recipe guarantees light, airy, and perfectly flaky biscuits every time, thanks to specific techniques.
- **Rich & Savory Gravy:** A surprisingly simple yet deeply flavorful gravy that’s incredibly creamy and satisfying, even without sausage.
- **Ready in Under an Hour:** Despite its impressive taste and texture, this recipe comes together quickly, making it a feasible option for busy schedules.
- **Customizable:** Easily adapt the recipe with various additions to suit your taste, from cheesy biscuits to mushroom gravy.
- **Beginner-Friendly:** Clear, step-by-step instructions ensure success, even for those new to vegan baking or gravy making.
Essential Ingredients for Vegan Biscuits and Gravy
Crafting the perfect vegan biscuits and gravy starts with a careful selection of ingredients. We rely on simple, accessible plant-based alternatives to replicate the classic flavors and textures.
For the Fluffy Vegan Biscuits:
- **Vegan Butter:** Crucial for richness and flakiness. Freezing it beforehand is a game-changer for achieving those coveted layers.
- **Unsweetened Plain Soy Milk:** Acts as our plant-based liquid. Soy milk works wonderfully for replicating the richness of dairy milk, but other plant milks like almond or oat can also be used.
- **Apple Cider Vinegar:** When combined with soy milk, it creates a quick vegan “buttermilk,” essential for activating the baking powder and contributing to the biscuits’ tender crumb and slight tang.
- **All-Purpose Flour:** The base of our biscuits, providing structure.
- **Baking Powder:** The primary leavening agent, ensuring the biscuits rise tall and become wonderfully fluffy.
- **Sugar:** Just a touch to balance the flavors and aid in browning.
- **Salt:** Enhances all the other flavors in the biscuits.
For the Creamy Vegan Gravy:
- **Water & Vegetarian Bouillon Cube:** Forms a flavorful vegetable broth base, replacing traditional meat drippings.
- **Vegetable Oil:** Used to sauté the onion and create the roux.
- **Diced Yellow Onion:** Adds a foundational savory depth to the gravy.
- **All-Purpose Flour:** Acts as a thickening agent, forming a roux with the oil to create a smooth, rich gravy.
- **Salt & Pepper:** Season to taste, ensuring a perfectly balanced flavor profile.
Exciting Variations to Try
While delicious as is, this vegan biscuits and gravy recipe is also incredibly versatile. Feel free to get creative with these delicious variations:
- **Vegan Cheesy Biscuits:** For a decadent twist, add ¾ to 1 cup of your favorite shredded vegan cheese directly into the biscuit dough. The cheese will melt beautifully, adding extra flavor and richness.
- **Sweet Potato Biscuits:** Explore a different flavor profile by using these sweet potato biscuits as your base. Their natural sweetness and tender texture would pair wonderfully with the savory gravy.
- **Vegan Mushroom Gravy:** If you’re a mushroom lover, consider swapping the plain gravy for a hearty vegan mushroom gravy. The earthy flavors of mushrooms add a fantastic umami depth.
- **Vegan Sausage Gravy:** For a more traditional “sausage gravy” experience, sauté some crumbled vegan sausage meat (such as Beyond Meat, Impossible, or your favorite brand) with the diced onion in Step 9. This will add a meaty texture and a classic savory punch.
- **Herbed Biscuits:** Incorporate finely chopped fresh herbs like chives, rosemary, or thyme into your biscuit dough for an aromatic touch.
- **Spicy Gravy:** Add a pinch of red pepper flakes or a dash of hot sauce to your gravy for a subtle kick.
How to Master Vegan Biscuits and Gravy
Making this comforting dish is simpler than you might think. Follow these detailed steps to achieve perfect flaky biscuits and a luscious gravy.
Crafting the Flaky Vegan Biscuits
Step 1: Prepare the Vegan Buttermilk. If you haven’t already, place the vegan butter in the freezer for at least 20 minutes to get it very cold and firm. Meanwhile, combine the soy milk and apple cider vinegar in a glass bowl or jug. Mix them well and let the mixture rest for 10 minutes. This resting time allows the soy milk to curdle, creating a vegan “buttermilk” effect, which is vital for tender biscuits. Once curdled, transfer it to the fridge until needed to keep it cold.
Step 2: Preheat Oven & Prep Baking Sheet. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. In a large mixing bowl, combine the dry ingredients: all-purpose flour, baking powder, sugar, and salt. Whisk them together thoroughly to ensure even distribution of the leavening agent.
Step 3: Incorporate the Frozen Butter. Once your vegan butter is thoroughly frozen, remove it from the freezer. You can either grate it directly into the dry flour mixture for speed and ease or use a fork or pastry cutter to “cut” the butter into the flour. Continue working the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter in small, distinct pieces, which will create those wonderful flaky layers.
Step 4: Add Vegan Milk & Mix. Retrieve your cold vegan buttermilk mixture from the fridge and pour it into the large bowl with the flour and butter. Mix the dough gently with a spoon or your hands until it just comes together. Be extremely careful not to over-mix, as overworking the dough can lead to tough biscuits. Also, avoid handling the dough too much, as the warmth from your hands can melt the vegan butter, diminishing the flakiness.
Step 5: Fold for Flakiness. Lightly sprinkle some flour over a clean work surface. Turn out the shaggy dough onto the floured surface. Gently spread the dough into a rectangle about ½-inch thick. Now, fold the dough in half once, then fold it in half again. Gently stretch it back out into a rectangle. Repeat this folding and stretching process four times. This technique is crucial for developing those wonderfully fluffy, flaky layers in your biscuits without overworking the gluten. Add a little more flour to your surface if the dough begins to stick.
Step 6: Cut the Biscuits. After the folding process, spread the dough out to a thickness of about 1 ½ inches. Using a round cookie cutter (or a clean cup approximately 2 ½ to 3 inches wide), stamp out your biscuits. When cutting, press straight down firmly and avoid twisting the cutter. Twisting can seal the edges of the biscuits, which prevents them from rising properly and forming distinct layers. Carefully transfer the cut biscuits to your prepared baking sheet. Gather any dough scraps, gently re-stack them (don’t knead!), and stamp out additional biscuits until all dough is used.
This careful folding and cutting technique is key to creating beautifully fluffy and flaky layers in your biscuits. Remember to keep handling of the dough to an absolute minimum to prevent the vegan butter from melting, which would result in dense, rather than flaky, biscuits.
Alternatively, for a rustic look and less waste, you can simply roll the dough into a large rectangle and cut it into squares using a sharp knife or pizza cutter.
Step 7: Bake to Golden Perfection. Bake the vegan biscuits in your preheated oven for 12-14 minutes, or until their tops are lightly golden brown and they have risen beautifully. Once baked, remove them from the oven and let them cool on the baking sheet for 5 minutes before serving. This brief cooling period helps them set and makes them easier to handle.
Whipping Up the Creamy Vegan Gravy
Step 8: Prepare Bouillon & Onion. While your biscuits are baking, you can begin preparing the gravy. First, peel and finely dice the yellow onion. Next, prepare your vegetable bouillon by combining the bouillon cube with boiling water in a mug or small bowl, stirring until the cube is fully dissolved and you have a rich broth. Set this aside.
Step 9: Sauté Onions & Form Roux. Heat the vegetable oil in a small saucepan over medium heat. Once the oil is hot, add the finely diced onion and sauté it, stirring occasionally, until it becomes tender and translucent, about 5-7 minutes. Once the onions are soft, lower the heat to a simmer. Add the all-purpose flour to the saucepan and whisk it continuously with the oil and onions for 1-2 minutes to create a smooth roux. This step cooks out the raw flour taste and forms the thickening base for your gravy. Slowly pour in the prepared vegetable broth, whisking constantly to prevent lumps. Add salt and pepper to taste. Continue to stir or whisk the gravy over low heat until it thickens to your desired consistency. It should be rich and creamy.
Bringing It All Together: Combine and Serve
Step 10: Ladle & Enjoy! Once both your biscuits are baked and your gravy is thickened, it’s time to assemble. Carefully slice open a warm, flaky biscuit and generously ladle the creamy vegan gravy over it. Serve immediately and savor every comforting bite! This dish is a celebration of plant-based deliciousness.
Enjoy your homemade vegetarian biscuits and gravy as a satisfying meal all on its own, or pair it with other delightful dishes. For a complete breakfast, serve it alongside the best vegan tofu scramble with fresh veggies. For dinner, it makes an excellent accompaniment to the best vegan mashed potatoes or even a simple, refreshing side salad.
Frequently Asked Questions (FAQs)
Absolutely! To make this dairy-free biscuits and gravy recipe gluten-free, simply ensure you use a 1:1 gluten-free all-purpose flour blend for both the biscuits and to thicken the gravy. Look for a blend that contains xanthan gum for the best texture in the biscuits.
Yes, you can! Once you’ve cut out the biscuits, arrange them on a baking sheet and freeze them until solid. Then, transfer the frozen biscuits to an airtight freezer-safe bag or container. They will keep well for up to a month. When ready to bake, simply place them on a prepared baking sheet and bake from frozen, increasing the baking time by a few minutes (typically 15-20 minutes total) until golden.
To achieve a thinner gravy, gradually add more plant-based milk or vegetable broth, a little at a time, while whisking constantly over low heat until you reach your desired consistency. For a thicker gravy, prepare a slurry by whisking a tablespoon of flour or cornstarch with an equal amount of cold water until smooth. Slowly whisk this slurry into the simmering gravy and continue to cook, stirring, until it thickens. This method ensures even, lump-free distribution.
For the flakiest biscuits, choose a high-quality stick vegan butter that is firm when cold. Brands like Miyoko’s Kitchen or Earth Balance sticks often yield excellent results. Avoid soft, spreadable vegan butters, as they have a higher water content and won’t create the same flaky texture.
While unsweetened soy milk works best due to its protein content which curdles nicely with vinegar, you can experiment with other unsweetened, plain plant milks like almond or oat milk. Just ensure they are unsweetened and plain to avoid altering the biscuit’s flavor.
Pro Recipe Tips for Perfect Vegan Biscuits and Gravy
- Always Freeze the Vegan Butter: This is arguably the most crucial tip for achieving ultra-flaky vegan biscuits. Super cold butter creates pockets of steam in the oven, which leads to those wonderful layers. Grating the frozen butter can also help integrate it quickly and evenly.
- Avoid Overhandling the Dough: Warm hands and excessive kneading will melt the vegan butter and develop the gluten too much. Both scenarios result in dense, tough biscuits rather than light, flaky ones. Work quickly and gently.
- Stamp Biscuits Properly: When cutting your biscuits, press the cookie cutter straight down without twisting. Twisting can seal the edges of the dough, preventing the layers from separating and rising as they bake.
- For a Deeper Golden Top: If you desire a richer golden-brown top on your biscuits, brush them lightly with a small amount of melted vegan butter or a splash of plant milk before baking.
- Stir the Gravy Constantly while Thickening: To ensure a perfectly smooth, lump-free gravy, it’s essential to whisk or stir it continuously, especially when adding the broth and as it simmers and thickens. This prevents the flour from clumping and burning at the bottom of the pan.
- Taste and Adjust Seasoning: Don’t forget to taste your gravy as you go! Adjust the salt and pepper as needed to achieve a perfectly balanced flavor. A pinch of garlic powder or a dash of nutritional yeast can also add an extra layer of savory flavor.
Storage and Reheating Instructions
Having leftover vegan biscuits and gravy is a treat! Here’s how to store and reheat them to maintain their deliciousness:
- **Biscuits:** Store leftover biscuits in an airtight container or wrapped tightly in foil/plastic wrap at room temperature for up to 3 days. For longer storage, see freezing instructions below.
- **Gravy:** Store the cooled gravy in an airtight container in the refrigerator for up to 5 days.
- **Freezing for Longer Term:** For maximum freshness, freeze the gravy and biscuits separately. Place cooled biscuits in a single layer in a freezer-safe bag or container. Freeze the cooled gravy in an airtight freezer-safe container or individual portions in freezer bags. Both can be frozen for up to 3 months.
Reheating Tips:
- **Thawing:** If frozen, allow the biscuits and gravy to thaw overnight in the refrigerator for best results.
- **Reheating Biscuits:**
- **Oven:** For the best texture, reheat biscuits in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through and lightly re-crisped on the outside.
- **Toaster Oven/Air Fryer:** For individual biscuits, a toaster oven or air fryer can quickly warm them and restore some crispiness.
- **Toasting:** Slice cold biscuits in half and toast them for a quick reheat, then top with warm gravy.
- **Reheating Gravy:**
- **Stovetop:** Reheat gravy in a small saucepan over medium-low heat, stirring frequently, until heated through.
- **Microwave:** For individual portions, microwave in short intervals (1-2 minutes), stirring well between each, until hot.
- **Adjust Consistency:** If the gravy appears too thick after reheating, whisk in a tablespoon or two of extra water or vegetable broth until it reaches your preferred consistency.
Vegan Biscuits and Gravy Recipe
Average rating: 5 stars from 11 votes
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 4 servings
Print Recipe
Transform a popular American classic into vegan biscuits and gravy with Southern-style flaky biscuits and quick breakfast gravy (without sausage)! You won’t miss the dairy or meat!
Equipment
- Measuring spoons
- Measuring Cups
- Whisk
- Baking sheet
Ingredients
For the Biscuits:
- 6 tablespoons of vegan butter
- 1 cup of unsweetened plain soy milk
- 1 tablespoon of apple cider vinegar
- 2 ¼ cups of all-purpose flour
- 1 ½ tablespoons of baking powder
- 1 tablespoon of sugar
- ½ teaspoon of salt
For the Gravy:
- 1 cup of water
- 1 vegetarian bouillon cube
- 2 tablespoons of vegetable oil
- ⅛ cup of diced yellow onion
- 2 tablespoons of all-purpose flour
- Salt and pepper, to taste
Instructions
- Place the 6 tablespoons of vegan butter in a freezer-safe dish and chill in the freezer for 20 minutes.
- In a glass liquid measuring cup or bowl, whisk together the soy milk and apple cider vinegar and allow to rest for 10 minutes. After 10 minutes on the counter, place it in the refrigerator until ready to use.
- Preheat the oven to 425 degrees F (220°C) and prepare your baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, thoroughly combine the flour, baking powder, sugar, and salt.
- After 20 minutes, add the frozen vegan butter to the dry flour mixture and use a fork (or pastry cutter) to mix it in until it looks like a crumbly mixture.
- Pour the soy milk mixture into the bowl and mix together by hand until just combined. Be careful not to overmix.
- Add a handful of flour to your surface and spread it around. Using your hands, spread out the dough into a rectangle. Fold it in half, then fold it in half again, and then gently stretch it back out. Repeat this four times. If the dough is sticking, add a little more flour.
- Spread the dough out about 1 ½ inches thick and use a round cookie cutter (or a cup that’s about 2 ½ to 3 inches wide) to stamp out biscuits, pressing straight down without twisting. Add them to the prepared baking sheet.
- Bake in the preheated oven for 12 to 14 minutes, until they’re lightly golden. Cool for 5 minutes.
- For the gravy: Start by either boiling or microwaving the water and bouillon cube until it’s a well-combined broth, then set it aside.
- In a small pot over medium heat, add the vegetable oil and onions and sauté until the onions become translucent/tender. Lower to a simmer, add the flour, and stir until your roux has a smooth consistency.
- Add the broth, salt, and pepper, and stir over low heat until it thickens to your desired consistency.
Notes
- Freeze the vegan butter: This ensures the best, flakiest vegan biscuits.
- Avoid overhandling the dough: The vegan butter may melt, and overworking gluten leads to dense biscuits.
- Stamp biscuits properly: Push the cutter straight down, avoiding twisting, as that can seal the layers and reduce rise.
- For a darker top: Brush the biscuits with melted vegan butter before baking.
- Stir the gravy constantly while thickening: This ensures a smooth, lump-free gravy.
Nutrition
Calories: 520 kcal
Carbohydrates: 63g
Protein: 10g
Fat: 26g
Saturated Fat: 4g
Polyunsaturated Fat: 10g
Monounsaturated Fat: 10g
Trans Fat: 3g
Sodium: 1112mg
Potassium: 167mg
Fiber: 2g
Sugar: 4g
Vitamin A: 126 IU
Vitamin C: 0.4mg
Calcium: 355mg
Iron: 4mg
Additional Info
Author: Toni Okamoto
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American, Southern
Method: Oven, Stovetop
Diet: Vegan, Plant-Based, Dairy-Free, Meat-Free
Tried this recipe? Please tag us at @PlantBasedOnABudget! 🙂