Vegan Biscuits and Gravy
User Reviews
5.0
33 reviews
Excellent
Vegan Biscuits and Gravy
Report
Transform a popular American classic into vegan biscuits and gravy with Southern-style flaky biscuits and quick breakfast gravy (without sausage)! You won’t miss the dairy or meat!
Share:
Ingredients
For the Biscuits:
- 6 tablespoons of vegan butter
- 1 cup of unsweetened plain soymilk
- 1 tablespoon of apple cider vinegar
- 2 ¼ cups of all-purpose flour
- 1 ½ tablespoons of baking powder
- 1 tablespoon of sugar
- ½ teaspoon of salt
For the Gravy:
- 1 cup of water
- 1 vegetarian bouillon cube
- 2 tablespoons of vegetable oil
- ⅛ cup of diced yellow onion
- 2 tablespoons of all-purpose flour
- Salt and pepper, to taste
Instructions
- Place the 6 tablespoons in a freezer-safe dish and chill in the freezer for 20 minutes
- In a glass liquid measuring cup or bowl, whisk together the soymilk and apple cider vinegar and allow to rest for 10 minutes. After 10 minutes on the counter, place in the refrigerator until ready to use.
- Preheat the oven to 425 degrees F and prepare your baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, thoroughly combine the flour, baking powder, sugar and salt.
- After 20 minutes, add the frozen vegan butter to the dry flour mixture and use a fork (or pastry cutter) to mix it in until it looks like a crumbly mixture.
- Pour the soymilk mixture into the bowl and mix together by hand. Be careful not to overmix.
- Add a handful of flour to your surface and spread it around. Using your hands, spread out the dough. Fold it in half, then fold it in half again, and then stretch it back out. Repeat this four times. If the dough is sticking, add a little more flour.
- Spread the dough out about 1 ½ inches thick and use a round cookie cutter (or a cup that’s about 2 ½ to 3 inches wide) to stamp out biscuits and add them to the prepared baking sheet.
- Bake in the preheated oven for 12 to 14 minutes, until they’re lightly golden. Cool for 5 minutes.
- For the gravy: Start by either boiling or microwaving the water and bouillon cube until it's a well-combined broth, then set it aside.
- In a small pot over medium-heat, add the vegetable oil and onions and saute until the onions become translucent/tender. Lower to a simmer, add the flour and stir until your roux has a smooth consistency.
- Add the broth, salt and pepper, and stir over low heat until it thickens.
Equipments used:
Notes
- Freeze the vegan butter: This ensures the best, flakiest vegan biscuits.
- Avoid overhandling the dough: The vegan butter may melt, and overworking gluten leads to dense biscuits.
- Stamp biscuits properly: Push the cutter straight down, avoiding twisting, as that can seal the layers and reduce rise.
- For a darker top: Brush the biscuits with melted vegan butter before baking.
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
63g
(21%)
Protein
10g
(20%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
10g
Monounsaturated Fat
10g
Trans Fat
3g
Sodium
1112mg
(46%)
Potassium
167mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
126IU
(3%)
Vitamin C
0.4mg
(0%)
Calcium
355mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 63g | 21% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 3g | 150% |
| Sodium | 1112mg | 46% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 355mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
Other Recipes
You'll Also Love
