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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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Cuisine: American, Vegan
Keyword: comfort food, Southern food, vegetarian
Servings: 6 servings
Calories: 377kcal
Author: Cheryl Malik


  • Parchment paper
  • Baking sheet
  • Hand mixer or stand mixer
  • Large bowl
  • Grater (see Notes)
  • 2" round biscuit or cookie cutter
  • Saucepan
  • Whisk


For the Biscuits

  • 2 cups all-purpose flour 
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 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
  • 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


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.
    Flour mixture in a silver bowl
  • 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.
    Flattened biscuit dough on parchment paper
  • Repeat until out of dough, kneading and flatting as needed until all dough has been formed into discs.
    Vegan biscuit dough discs on a parchment-paper lined sheet pan
  • Bake for 12 minutes, then remove from oven.

For the Gravy

  • In a saucepan, heat oil (or butter) over medium-high heat.
    Butter in a saucepan for vegan biscuits and gravy
  • 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.
    Melted butter and flour in a saucepan for vegan biscuits and gravy
  • Cook, stirring constantly, until gravy has thickened, approximately 8 to 12 minutes. Add more seasoning as needed.
    Vegan gravy in a silver saucepan

To Serve

  • Top biscuits with gravy. Optional: garnish with green onions. Serve hot.


  • 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.
Recipe yields approximately 6 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on specific brands of ingredients used.


Serving: 1serving | Calories: 377kcal | Carbohydrates: 38g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 688mg | Potassium: 260mg | Fiber: 2g | Sugar: 1g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 296mg | Iron: 2mg | Net Carbs: 36g