Fluffy Vegan Biscuits and Creamy Gravy: Your Ultimate Dairy-Free Southern Breakfast
Discover the ultimate dairy-free comfort food with this incredible recipe for vegan biscuits and gravy! Forget everything you thought you knew about plant-based breakfasts – these homemade flaky biscuits, smothered in a rich, thick, and incredibly flavorful gravy, are here to prove that going vegan doesn’t mean sacrificing taste or tradition. Ready in approximately 30-35 minutes, this easy and delicious meal is perfect for a satisfying breakfast, a hearty brunch, or even a comforting “breakfast-for-dinner” experience that the entire family will absolutely adore. It’s a soulful Southern classic, reimagined for a modern, plant-based diet, without compromising on that beloved, creamy texture and savory depth.
What We Love About This Recipe
- Flaky, fluffy biscuits smothered in a thick, creamy gravy – what could be better? This recipe truly delivers on texture and flavor. The biscuits are light, airy, and boast those desirable flaky layers that are the hallmark of a perfect homemade biscuit. They provide the ideal foundation for the luxurious gravy, which is incredibly rich and smooth, clinging perfectly to every nook and cranny. The combination creates an unparalleled mouthfeel, making each bite a delightful experience that feels both indulgent and deeply satisfying.
- Poultry seasoning in the gravy adds a unique and savory flavor profile to this dish that you ordinarily wouldn’t find in traditional Southern gravy, but it’s so good. This subtle addition provides a wonderfully complex depth, contributing an umami richness that elevates the gravy beyond expectations. It’s surprisingly flavorful without ever being overpowering, enhancing the overall savory character of the dish. If you don’t have poultry seasoning handy, a blend of marjoram and sage makes for an excellent substitute, offering similar aromatic and herbaceous notes. Alternatively, you can certainly skip this ingredient altogether if you prefer a more classic, simple gravy base, but we highly recommend giving it a try for that extra special touch!
- It’s a fantastic make-ahead meal! Whether you’re planning a busy weekday breakfast or preparing for a brunch gathering, the convenience of this recipe is a major plus. The homemade biscuits can be stored in an airtight container at room temperature for up to 2 days, maintaining their freshness and flakiness. For even longer storage, both the freshly baked biscuits and the prepared gravy can be kept in separate airtight containers in the refrigerator for up to 6 days. This makes it incredibly easy to whip up a delicious meal with minimal effort when you’re short on time, allowing you to enjoy this comforting dish whenever a craving strikes.
Chef’s Tips for Perfect Vegan Biscuits and Gravy
- Overworking the dough will make it dense and tough. The key to light and airy biscuits is a gentle touch. Mix the biscuit ingredients together just enough until they are barely combined. As soon as no dry streaks of flour remain, stop mixing. Excess handling develops the gluten in the flour too much, which results in a chewier, less tender biscuit. Think of it as merely coaxing the ingredients together, not vigorously kneading.
- Strategize your cooking: make the gravy while the biscuits are in the oven, or make the gravy first and keep it warm on low heat. This timing strategy ensures that you’ll have hot, flaky biscuits and thick, warm gravy ready to serve simultaneously, eliminating the need to reheat anything and maintaining optimal texture. If you choose to keep the gravy on the stovetop on low heat, remember to stir it constantly and regularly to prevent it from sticking to the bottom of the pan or forming a skin on top, ensuring its creamy consistency remains perfect.
- Consider adding a little plant-based sausage to your gravy for a vegan variation even closer to traditional Southern biscuits and gravy! This is an excellent way to introduce a heartier, more savory element that closely mimics the classic meat-based version. Simply brown your favorite vegan breakfast sausage crumbles in the saucepan before adding the oil and flour for the roux. The sausage will add incredible flavor and texture, making the gravy even more substantial and satisfying.
- Use very cold vegan butter for the biscuits. Just like traditional butter biscuits, cold fat is essential for creating those beautiful flaky layers. When the cold butter melts in the oven, it creates pockets of steam that push the dough apart, resulting in a light and airy texture. Grating the chilled butter is a fantastic technique as it incorporates tiny, evenly distributed pieces of fat throughout the flour mixture quickly and efficiently.
- Do not twist your biscuit cutter. When cutting the biscuit dough, press the cutter straight down into the dough and lift straight up. Twisting the cutter can seal the edges of the biscuit, preventing them from rising as high and creating fewer flaky layers. A clean, straight cut is crucial for optimal rise and texture.
- Adjust gravy consistency to your preference. If your gravy turns out too thick, whisk in a splash more plant-based milk until it reaches your desired consistency. If it’s too thin, let it simmer gently for a few more minutes, stirring frequently, to allow it to reduce and thicken further. Remember, gravy will also thicken slightly as it cools.
The Heart of Southern Comfort, Reimagined: Vegan Biscuits and Gravy
Biscuits and gravy hold a special place in Southern cuisine, synonymous with hearty breakfasts and comforting home cooking. Traditionally, this dish relies heavily on dairy and meat, but this vegan rendition proves that you can capture all the nostalgic flavors and satisfying textures without any animal products. Our recipe celebrates the essence of this beloved classic by focusing on perfectly flaky, tender biscuits and a rich, creamy gravy that’s bursting with savory goodness. It’s not just a meal; it’s an experience that brings warmth and joy, now accessible to everyone, regardless of dietary preferences.
Choosing Your Plant-Based Ingredients
The success of this vegan biscuits and gravy recipe hinges on selecting the right plant-based ingredients. For the biscuits, opt for a high-quality vegan butter stick that is firm when chilled. Brands like Miyoko’s Kitchen or Earth Balance sticks work wonderfully. The firmness helps achieve those desired flaky layers. For the plant-based milk in both the biscuits and gravy, unsweetened varieties are crucial. Soy milk, almond milk, or oat milk are excellent choices, but ensure they are plain and unsweetened to avoid altering the savory flavor profile. The fat content in full-fat oat milk can contribute to an extra creamy gravy. For the gravy’s roux, avocado oil offers a neutral flavor and high smoke point, but any neutral-tasting vegetable oil or additional vegan butter can be used. These careful selections ensure your vegan version stands shoulder-to-shoulder with its traditional counterpart in taste and texture.
Customizing Your Gravy: Beyond the Basics
While the recipe provides a fantastic base for a savory vegan gravy, don’t hesitate to get creative with customizations. As mentioned, adding plant-based sausage crumbles is a game-changer for a heartier meal. You can also explore different seasoning blends beyond poultry seasoning; a dash of smoked paprika for a hint of smokiness, a pinch of cayenne pepper for a subtle kick, or even some nutritional yeast for an extra cheesy, umami depth can transform the flavor. Sautéed mushrooms or caramelized onions can also be folded into the gravy for added texture and richness. For a more robust, earthy flavor, consider incorporating a small amount of vegetable bouillon or mushroom powder. The beauty of this gravy is its versatility, allowing you to tailor it perfectly to your taste.
More Vegan Recipes You’ll Love
- Vegan Crème Brûlée
- Texas Caviar (Cowboy Caviar Recipe)
- Instant Pot Chickpeas (No Soak!)
- Vegan Potato Soup
- The Best Vegan Alfredo Sauce
- Vegan Latkes
- Smoked Pineapple
- Vegan Strawberry Shortcake
- Vegan Pad Thai
- Smoked Tofu (in the Oven or the Smoker)
- 45 Vegan Instant Pot Recipes
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Vegan Biscuits and Gravy
Cheryl Malik
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Ingredients
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 (for ultimate flakiness)
- 1 cup unsweetened plant-based milk
For the Gravy
- 5 tablespoons avocado oil or melted vegan butter for a richer flavor
- 5 tablespoons all-purpose flour
- 1 pinch salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder plus more to taste for an extra savory kick
- ½ teaspoon poultry seasoning
- 3 cups unsweetened plant-based milk
Serving Suggestions (All Optional)
- thinly sliced green onions
- freshly ground black pepper
Equipment
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Parchment paper
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Baking sheet
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Hand mixer or stand mixer (optional, for creaming butter if not grating)
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Large bowl
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Grater (see Notes for alternative method)
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2″ round biscuit or cookie cutter
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Saucepan (medium-sized)
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Whisk
Instructions
For the Biscuits
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Preheat your oven to 425° Fahrenheit. Line a baking sheet with parchment paper to prevent sticking, and then set it aside.
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In a large mixing bowl, combine the 2 cups all-purpose flour, 1 tablespoon fresh baking powder, and 1 teaspoon salt. Whisk or stir the ingredients together until they are thoroughly blended and uniform. Set this dry mixture aside.
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Remove the ⅓ cup vegan butter from the freezer. Using a grater, shred the cold butter into small, pea-sized pieces. Add the grated butter to your flour mixture and gently stir until it is fully incorporated, ensuring the butter remains in small pieces for flakiness.
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Pour the 1 cup unsweetened plant-based milk into the flour and butter mixture. Stir gently with a spoon or spatula until the ingredients are just combined and form a thick, shaggy mixture. Be careful not to over-mix, as this will lead to tough biscuits.
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Lightly flour a clean, flat work surface (like a countertop or large cutting board), then transfer the biscuit dough onto it. Using your hands, gently work the mixture into a cohesive dough ball. If the dough feels too sticky to handle, add very small amounts of flour, one teaspoon at a time, until it becomes workable. The goal is to add as little extra flour as possible to maintain tenderness.
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Once the dough is mostly formed, gently fold the dough into itself about 5-6 times, then knead approximately 10 times. After kneading, gather the dough into a ball, then flatten it with your hands or a rolling pin into a sheet that is about 1-inch thick.
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Using a 2-inch round biscuit cutter, press straight down into the dough to cut out individual discs. Place these dough discs onto your prepared baking sheet, ensuring you leave approximately ½-inch of space between each biscuit for even baking.
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Gather the remaining dough scraps, gently press them together, knead once or twice, flatten again, and cut more biscuits. Repeat this process until all the dough has been formed into discs, minimizing re-working the dough too much to keep them tender.
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Once all the dough has been cut and placed on the baking sheet, carefully transfer the filled baking sheet into your preheated oven. Bake the biscuits for 12 minutes, or until their edges turn a beautiful golden brown and they are puffed up and light.
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Once perfectly golden, remove the fluffy biscuits from the oven and set them aside to cool slightly while you finish the gravy.
For the Gravy
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Place a medium saucepan on your stovetop over medium-high heat. Add the 5 tablespoons avocado oil (or vegan butter) to the pan and allow it to heat until it shimmers, indicating it’s ready for the roux.
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When the oil is hot and shimmering, sprinkle the 5 tablespoons all-purpose flour into the pan. Whisk vigorously and continuously until the flour is fully incorporated into the hot oil, forming a thick, smooth paste, known as a roux. Cook this paste for 3 minutes, stirring constantly, to cook out the raw flour taste.
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After 3 minutes, add the 1 pinch salt, ⅛ teaspoon freshly ground black pepper, ¼ teaspoon garlic powder, and ½ teaspoon poultry seasoning to the saucepan. Whisk thoroughly until all the spices and seasonings are completely incorporated into the roux, distributing their flavors evenly.
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Slowly, in small increments, add the 3 cups unsweetened plant-based milk to the saucepan, whisking the mixture constantly as you pour. This continuous whisking is crucial to prevent lumps and ensure a perfectly smooth gravy. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low.
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Allow the mixture to simmer over medium-low heat, stirring constantly, until the gravy has thickened to your desired creamy consistency. This process usually takes approximately 8 to 12 minutes. The gravy will thicken more as it cools.
To Serve
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Carefully transfer the warm, freshly baked biscuits to individual serving plates. Generously spoon the prepared thick and creamy gravy over the tops of the biscuits. For an extra touch of freshness and flavor, garnish with thinly sliced green onions and a sprinkle of freshly ground black pepper if desired. Serve immediately and enjoy this comforting vegan delight while it’s warm!
Notes
- If you don’t have a grater to shred the vegan butter, you can instead cut the chilled butter into very small, uniform pieces (about pea-sized). Then, mix the butter and flour mixture together using your fingertips or a pastry blender until the butter resembles small peas or beads distributed throughout the flour. This method also helps achieve flaky biscuits.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Storage and Reheating Tips
Making this vegan biscuits and gravy recipe ahead of time is a brilliant strategy for convenient breakfasts or brunches. For the biscuits, allow them to cool completely after baking. Store them in an airtight container at room temperature for up to 2 days to maintain their tender texture. To refresh, simply warm them gently in a toaster oven or microwave. The gravy can be stored separately in an airtight container in the refrigerator for up to 6 days. When reheating the gravy, do so over low heat on the stovetop, stirring frequently. If it has thickened too much in the fridge, you can whisk in a tablespoon or two of additional plant-based milk to bring it back to its ideal creamy consistency. This dish also freezes well; portion out biscuits and gravy separately, freeze, then thaw and reheat for a quick, comforting meal.
Frequently Asked Questions About Vegan Biscuits and Gravy
Can I use gluten-free flour for the biscuits?
While this recipe is developed with all-purpose flour for optimal flakiness, you can experiment with a 1:1 gluten-free all-purpose flour blend. Be aware that the texture might be slightly different, and you may need to adjust the amount of plant-based milk as gluten-free flours absorb liquids differently. Handle the dough even more gently to prevent crumbling.
What kind of plant-based milk is best for the gravy?
Unsweetened plant-based milks work best. For the richest, creamiest gravy, full-fat oat milk or a good quality unsweetened soy milk are excellent choices due to their higher fat content and neutral flavor. Almond milk can also be used, but ensure it’s unsweetened and plain to avoid any unwanted sweetness or nutty undertones.
Can I make the gravy spicier?
Absolutely! To add a kick, you can include a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce to the gravy along with the other seasonings. Adjust the amount to your personal spice preference for a fiery twist on this classic.
How do I ensure my biscuits are truly flaky?
The secret to flaky biscuits lies in cold ingredients and minimal handling. Ensure your vegan butter is very cold (grating it helps keep it cold and evenly distributed). Work quickly when mixing the dough and avoid over-kneading. The small pockets of cold butter will melt in the oven, creating steam that separates the dough into layers.
Conclusion
This vegan biscuits and gravy recipe is more than just a meal; it’s a testament to how traditional comfort food can be deliciously adapted for a plant-based lifestyle. With its perfectly flaky biscuits and rich, savory gravy, it offers all the warmth and satisfaction of the Southern classic, completely dairy-free. Easy to make, incredibly flavorful, and wonderfully versatile, it’s destined to become a staple in your kitchen, proving that wholesome, plant-powered meals can be just as comforting and indulgent as their traditional counterparts. Gather your loved ones, whip up a batch, and savor every single bite of this delightful vegan masterpiece!