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Vegan Biscuits and Gravy
5 from 33 votes

Vegan Biscuits and Gravy

Vegan Biscuits and Gravy are made with flaky biscuits featuring cold vegan butter and a soy milk–vinegar mixture for tenderness. The savory gravy uses vegetable bouillon, sautéed onion, and flour cooked into a smooth sauce seasoned with black pepper and salt, forming a comforting plant-based version of the classic Southern dish.

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

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
  • black pepper to taste
  • salt 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 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

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%)

Nutrition Facts

Serving: 4 servings

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.