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5.0 from 33 votes

Vegan Biscuits and Gravy

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!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 servings
Calories: 520 kcal
Course: Lunch , Dinner
Cuisine: American

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

    Cup of Yum
  1. Place the 6 tablespoons in a freezer-safe dish and chill in the freezer for 20 minutes
  2. 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.
  3. Preheat the oven to 425 degrees F and prepare your baking sheet with a silicone baking mat or parchment paper.
  4. In a large bowl, thoroughly combine the flour, baking powder, sugar and salt.
  5. 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.
  6. Pour the soymilk mixture into the bowl and mix together by hand. Be careful not to overmix.
  7. 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.
  8. 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.
  9. Bake in the preheated oven for 12 to 14 minutes, until they’re lightly golden. Cool for 5 minutes.
  10. 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.
  11. 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.
  12. Add the broth, salt and pepper, and stir over low heat until it thickens.

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

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

% 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.