Vegan biscuits and gravy

southern food is for all yall, try a southern comfort thats dairy and meat free

Tips

the key to delicious biscuits

Keeing your butter and milk cold is ideal when making bisucits, vegan or not. This allows for a flakey, soft biscuit.

dairy free vs vegan

The recipe below is fully vegan, using vegan sausage or mushrooms instead of traditional pork sausage. However, if you are dairy free and not vegan, feel free to use the same recipe with your favorite brand of breakfast sausage. See steps below to incorporate pork sausage into this dairy-free dish.

vegan biscuits and gravy

Preparation Time: 20 minutes | Cook Time: 15 minutes | Serving size: 4 people

Gather

vegan southern style biscuits

• ½ cup cold soy milk (or any milk of your choice)
• ½ tablespoon apple cider vinegar (regular white vinegar is acceptable)
• 2 cups flour, plus ½ cup for dusting
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup very cold vegan butter, plus extra for brushing
• 3 tablespoons unsweetened, unflavored cashew milk (you can use any unflavored unsweetened milk)

vegan sawmill gravy

• 3 tablespoons vegan butter
• ⅓ cup all-purpose flour
• 1 teaspoon dried thyme
• 2 teaspoons dried sage
• 1 teaspoon smoked paprika
• 1 tablespoon garlic powder
• 2 teaspoon black pepper, or to taste 
• 1 teaspoon salt, or to taste
• 3 cups unsweetened, unflavored cashew milk (you can use any unflavored unsweetened milk)
• 14 ounces vegan sausage crumbles (you can also use chopped mushrooms; I recommend portobello.)

Follow

for the biscuits

1. Preheat the oven to 425 degrees. Arrange rack to second from the bottom position. Line a baking sheet with parchment or silicone baking mat.
2. In a small bowl, whisk milk and apple cider vinegar. (It’s going to curdle, and that’s OK!)  Set aside.
3. In a large bowl, whisk all the dry ingredients together.
4. Massage the cold vegan butter into the mixture, using a pastry cutter, two knives or your hand. You can also keep the sticks whole and use a cheese grate to sprinkle in butter. The mixture should resemble small pebble gravel. 
5. Create a well in the center, and pour in milk and vinegar mixture. With your hand or a wooden spoon, gently combine. The dough should be shaggy and not too dry. Be sure not to overwork the dough. When it comes together and is a little damp and shaggy, stop. 
6. Flour a surface and then turn the dough onto the surface. Knead the dough until it comes together like a marbled ball. (You should aggressively knead and fold 5 to 8 times.) Wrap dough in plastic wrap and let it rest in the fridge while you prepare the gravy (see below).
7. While gravy is thickening, remove dough from the fridge and form it into a 1-inch-high rectangle. Using a pint glass or biscuit cutter, stamp out biscuits and place them onto the prepared baking sheet. Be sure not to twist the cutter as this will prevent the layers from separating. Brush the biscuits with melted butter and unsweetened milk.
8. Bake for 15 to 17 minutes until golden and fluffy. Remove from the oven. 
9. Serve with gravy or your favorite jams.

for the gravy

1. Heat a large skillet with lip or a sauce pot over medium heat. Add butter and whisk in flour. Constantly stir around the pot, cooking for 1 to 2 minutes; the flour should begin to clump, but not be browned. 
2. Add the seasonings to the pan and stir. Add 2½ cups of milk, whisking constantly until smooth. Reduce the heat to low and let simmer until it begins to thicken, 10 to 15 minutes, whisking occasionally. If your heat is too high and it thickens too soon, incrementally use the remaining ½ cup of milk to reach desired consistency. Gravy should be at a good consistency around 20 to 23 minutes. 
3. Add meat: Break down desired meat and sprinkle into gravy while it is thickening.
4. If using pork sausage: Cook the pork in the pot/skillet you plan on making the gravy in. Render all the fat and move most of the sausage crumbles from the pot; leave about 3 tablespoons. Keep the fat in the pot and reserve the sausage. No need to add additional butter; add flour to the rendered fat and continue making gravy per instructions. 
5. If using mushrooms: Saute and brown them before adding to the gravy.