Vegan Biscuits and Gravy
Posted: 06/24/25
Updated: 06/27/25
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Vegan biscuits and gravy are the perfect dairy free breakfast you’ve been searching for! Homemade flaky biscuits and thick gravy, ready in roughly 30 minutes for an easy, delicious breakfast (or breakfast-for-dinner!) the whole family will love.
What We Love About This Recipe
- Flaky, fluffy biscuits smothered in a thick, creamy gravy – what could be better?
- Poultry seasoning in the gravy adds a little flavor to this dish that you ordinarily wouldn’t find in traditional Southern gravy, but it’s so good. Flavorful without overpowering! No poultry seasoning handy? Try a little marjoram and sage instead! You can also skip this ingredient altogether if you want.
- It’s a great make-ahead meal! The biscuits can be stored in an airtight container at room temperature for 2 days. Both the biscuits and the gravy can be stored in an airtight container in the refrigerator up to 6 days.
Chef’s Tips
- Overworking the dough will make it dense and tough. Be sure to mix it together just enough to combine all the ingredients.
- Make the gravy while the biscuits are in the oven, or make the gravy first and keep it warm on low heat while you put together the biscuits. That way, you’ve got hot, flaky biscuits and thick, warm gravy, without having to reheat anything! If you leave the gravy on the stovetop, stir it constantly so it doesn’t stick or burn.
- Consider adding a little plant-based sausage to your gravy, for a vegan variation even closer to traditional Southern biscuits and gravy!
More Vegan Recipes You’ll Love
- Vegan Crème Brûlée
- Texas Caviar (Cowboy Caviar Recipe)
- Instant Pot Chickpeas (No Soak!)
- Vegan Potato Soup
- The Best Vegan Alfredo Sauce
- Vegan Latkes
- Smoked Pineapple
- Vegan Strawberry Shortcake
- Vegan Pad Thai
- Smoked Tofu (in the Oven or the Smoker)
- 45 Vegan Instant Pot Recipes
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Vegan Biscuits and Gravy
Vegan biscuits and gravy are the perfect dairy free breakfast you've been searching for! Homemade flaky biscuits and thick gravy, ready in roughly 30 minutes for an easy, delicious breakfast (or breakfast-for-dinner!) the whole family will love.
servings
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon fresh baking powder
- 1 teaspoon salt
- ⅓ cup vegan butter chilled in freezer at least 10 minutes
- 1 cup unsweetened plant-based milk
For the Gravy
- 5 tablespoons avocado oil or vegan butter
- 5 tablespoons all-purpose flour
- 1 pinch salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder plus more to taste
- ½ teaspoon poultry seasoning
- 3 cups unsweetened plant-based milk
Serving Suggestions (All Optional)
- thinly sliced green onions
- freshly ground black pepper
Equipment
- Parchment paper
- Baking sheet
- Hand mixer or stand mixer
- Large bowl
- Grater (see Notes)
- 2" round biscuit or cookie cutter
- Saucepan
- whisk
Instructions
For the Biscuits
- Preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set aside.
- Add 2 cups all-purpose flour , 1 tablespoon fresh baking powder, and 1 teaspoon salt to large bowl. Mix ingredients together until well-blended. Set aside.
- Remove ⅓ cup vegan butter from freezer. Grate butter into small pieces, then add grated butter to flour mixture. Stir until incorporated.
- Add 1 cup unsweetened plant-based milk to flour mixture. Stir until just combined into thick mixture, being careful not to over-mix.
- Lightly flour clean, flat work surface, then transfer biscuit dough to surface. Using your hands, work mixture into dough. If dough is too sticky, add small amounts of flour until workable, but try to add as little as possible.
- Once dough is formed, gently fold dough into itself and knead approximately 10 times. After kneading dough 10 times, form dough into ball, then flatten dough into 1-inch-thick sheet.
- Use 2" biscuit cutter to cut dough into individual discs. Place discs on baking sheet, leaving approximately ½-inch between dough disc.
- Repeat until out of dough, kneading and flatting as needed until all dough has been formed into discs.
- Once all dough has been cut into discs, place filled baking sheet in preheated oven. Bake biscuits 12 minutes or until golden brown around edges.
- Once golden, remove biscuits from oven and set aside.
For the Gravy
- Place medium saucepan on stovetop over medium-high heat. Add 5 tablespoons avocado oil and heat oil until shimmery.
- When oil is hot and shimmery, sprinkle 5 tablespoons all-purpose flour into pan. Whisk vigorously until flour is fully incorporated into hot oil, forming thick paste. Cook paste 3 minutes.
- After 3 minutes, add 1 pinch salt, ⅛ teaspoon freshly ground black pepper, ¼ teaspoon garlic powder, and ½ teaspoon poultry seasoning to saucepan. Whisk until ingredients are fully incorporated into paste.
- Slowly add 3 cups unsweetened plant-based milk to saucepan in small amounts, whisking mixture constantly. Bring mixture to boil, then immediately reduce heat to medium-low.
- Simmer mixture over medium-low heat, stirring constantly, until gravy has thickened, approximately 8 to 12 minutes.
To Serve
- Transfer biscuits to serving plates. Spoon prepared gravy over tops of biscuits, then garnish with thinly sliced green onions and freshly ground black pepper if desired. Serve warm.
Notes
- If you don’t have a grater, you can cut the butter into very small pieces, then mix the butter and flour mixture until the butter resembles small peas or beads.
Nutrition Information
Serving: 1serving | Calories: 376kcal | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 0.1g | Total Carbs: 38g | Fiber: 2g | Sugar: 0.3g | Net Carbs: 36g | Vitamin C: 0.02mg | Sodium: 905mg | Potassium: 58mg | Calcium: 327mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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