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 Makes This Vegan Biscuits and Gravy Recipe So Good
- 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.
Vegan Biscuits and Gravy Ingredients
Plant-based Milk – Use your favorite! Cashew, almond, and oat milks work great for this recipe. Just make sure you’re using unsweetened milk – this is a savory recipe, and sweet milk just won’t taste right in it.
Poultry Seasoning – Don’t worry, even though it’s got “poultry” in the name, it’s totally vegan. Poultry seasoning is just a blend of spices (usually sage, rosemary, ground black pepper, and marjoram, plus some others) that is typically used to season chicken. It doesn’t contain any animal products, and no birds are harmed in the making!
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!
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
More Vegan Recipes You’ll Love
- Vegan Crème Brûlée
- Vegan Potato Soup
- The Best Vegan Alfredo Sauce
- Vegan Latkes
- 45 Vegan Instant Pot Recipes
We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.
Vegan Biscuits and Gravy
Equipment
- Parchment paper
- Baking sheet
- Hand mixer or stand mixer
- Large bowl
- Grater (see Notes)
- 2" round biscuit or cookie cutter
- Saucepan
- Whisk
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup vegan butter chilled in freezer at least 10 minutes
- 1 cup plant-based milk unsweetened
For the Gravy
- 5 tablespoons avocado oil or vegan butter
- 5 tablespoons all purpose flour
- Pinch of salt
- ⅛ teaspoon pepper
- ¼ teaspoon garlic powder plus more as needed
- ½ teaspoon poultry seasoning
- 3 cups plant-based milk unsweetened
- green onions for garnish, optional
Instructions
For the Biscuits
- Preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set aside.
- In large bowl, combine flour, baking powder and salt in a large bowl. Mix well, then set aside.
- Remove chilled butter from freezer. Grate into small pieces, then mix into flour mixture.
- Add milk to flour mixture. Stir until just combined, being careful not to over-mix.
- Transfer biscuit dough to a floured surface. Using your hands, work mixture into a 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. Form into a soft ball.
- Using your hands, flatten dough to 1" thick. Use a 2" biscuit cutter to cut dough into discs. Place discs on baking sheet, approximately ½" apart.
- Repeat until out of dough, kneading and flatting as needed until all dough has been formed into discs.
- Bake for 12 minutes, then remove from oven.
For the Gravy
- In a saucepan, heat oil (or butter) over medium-high heat.
- Sprinkle in flour, whisking vigorously until paste is formed. Cook approximately 3 minutes.
- Add salt, pepper, garlic powder, and poultry seasoning. Stir until combined.
- Slowly add in milk in small amounts, whisking constantly. Bring mixture to boil, then reduce heat to medium-low.
- Cook, stirring constantly, until gravy has thickened, approximately 8 to 12 minutes. Add more seasoning as needed.
To Serve
- Top biscuits with gravy. Optional: garnish with green onions. Serve hot.
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.
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