Vegan Biscuits and Gravy

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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.

Prep: 20

Cook: 15

Total: 35

Recipe makes approximately 6 servings

Equipment Needed

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

Ingredients Needed

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

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)