Vegan Biscuits and Gravy
User Reviews
5
Vegan Biscuits and Gravy
Description
The Vegan Biscuits and Gravy recipe involves baking tender, flaky biscuits crafted by cutting chilled vegan butter into seasoned flour before incorporating a tangy soymilk and apple cider vinegar mixture. Folding and layering the dough multiple times develops a crumbly yet soft texture with layers that rise well when baked at a high temperature. Proper handling prevents melting of the butter and encourages flakiness.
The accompanying gravy is prepared by sautéing diced yellow onions in vegetable oil, then whisking in flour and seasoning with bouillon, salt, and pepper. Cooking the mixture into a smooth, thickened sauce mimics traditional gravy's creamy texture and adds savory depth.
These components combine into a comforting breakfast or brunch dish that addresses vegan dietary preferences without sacrificing classic biscuit and gravy qualities. The biscuits can be brushed with melted vegan butter before baking for a golden finish.
For best results, keep vegan butter chilled until mixing. Avoid overworking the dough to maintain biscuit lightness. The gravy seasoning can be adjusted to taste, and biscuits should be cut without twisting to preserve their layered texture.
Ingredients
For the Biscuits:
- 6 tablespoons vegan butter
- 1 cup soy milk unsweetened, plain
- 1 tablespoon apple cider vinegar
- 2 ¼ cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
For the Gravy:
- 1 cup of water
- 1 vegetarian bouillon cube
- 2 tablespoons vegetable oil
- ⅛ cup yellow onion diced
- 2 tablespoons all-purpose flour
- salt to taste
- black 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.
Notes
- Freeze vegan butter before mixing to achieve flaky biscuits.
- Avoid overworking dough to prevent dense biscuits and butter melting.
- Press biscuit cutter straight down without twisting to maintain layers and rise.
- Brush biscuits with melted vegan butter prior to baking for a browned top.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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