Vegan biscuits and gravy combine tender and flaky buttermilk biscuits and the best plant-based gravy ever! It's a vegan version you’ll absolutely love. Make the biscuits in advance for a quick and satisfying vegan brunch.
Disclosure: This post may contain affiliate links.
Nothing says weekend comfort food like a big helping of biscuits of gravy. Of course, following a vegan lifestyle means traditional biscuits and gravy are not on my table. But these vegan biscuits topped with luscious plant-based sausage gravy are here to save the day!
The vegan biscuits are everything you could want from a biscuit. They are tender, buttery and flaky. Absolutely perfect for sopping up all the gravy! And the vegan sausage gravy? It’s rich and thick, filled with plant-based sausage and so simple to make. Vegan and omnivores alike will absolutely love it.
Say hello to brunch with this classic recipe.
Ingredients & Substitutions
Vegan biscuits and gravy combo are hearty and sure to fill you up. No meat needed! And these biscuits are super simple, made with just 6 ingredients.
Here is everything you need.
- Vegan Sausage – There are lots of varieties to choose from. Some of my favorite brands include Beyond Meat, Gardein, and Tempeh Sausage. Any of these will work great in this recipe. Just look for breakfast sausage.
- Non-Dairy Milk – Use an unsweetened, neutral flavor such as soy, cashew, or almond milk. Avoid ones that contain flavors such as vanilla because they will make the gravy taste sweet.
- Vegan Buttermilk Biscuits - Here is my recipe for them!
Step One - Make the Biscuits
In a large bowl, combine the flour, baking powder, baking soda, and salt. Next, cut the butter into small cubes and mix it into the dry ingredients using your fingers. The dough butter should start to form pea-sized pieces.
In a small bowl, whisk together the soy milk and the apple cider vinegar. Let the mixture sit for about 5 minutes. This allows the milk to curdle slightly to make vegan buttermilk.
Using a spoon or your hands, make a well in the center of the dry ingredients. Pour the soy milk and apple cider combination into the well and mix with a wooden spoon until the dough starts to form.
Turn the dough out onto a floured surface. Using a rolling pin, roll out the dough until it is about ¾ of an inch thick. Cut out the biscuits using a 4” circular cookie cutter.
Place the cut out biscuits on the parchment lined sheet leaving a bit of space between the biscuits. Brush the tops of the biscuits with a little bit more soy milk and bake for about 12 to 15 minutes or until they become golden brown in color.
Note: You can find the complete recipe for the biscuits here.
Time Saving Tip: Make biscuits in advance and serve them as a side for your dinner the night before. Place the leftovers in an airtight container so they are fresh and ready for the next morning.
Step Two - Make the Gravy
Break the sausage into small pieces and place in a heavy bottom pan, like a cast iron skillet, set over medium-high heat. Cook the sausage for about 3 to 5 minutes or until it is brown on all sides. The time can vary based on the type of sausage you end up using.
Once the sausage is browned, slowly add the flour, stirring occasionally, until the flour is completely absorbed into the sausage. Turn the heat to medium-low and slowly add the non-dairy milk while stirring constantly.
Keep stirring for 5 to 10 minutes until the gravy begins to be noticeably thicker. You’ll know it is done when it clears the bottom of the skillet when stirred. Once the gravy has reached your desired thickness, remove from heat.
Pro Tip: If your gravy is too thick, you can add an additional ¼ to ½ cup of milk and stir it in completely.
Step Three – Assemble and Serve
To serve, cut the warmed biscuits in half to form two discs. Place on a plate and spoon gravy over top of each half, smothering the biscuits in the warm, savory gravy.
Serving and Storing
Serving - Serve these biscuits and gravy fresh and warm. I love serving these with roasted potatoes and a simple fruit cup. You can also eat these for dinner or lunch with roasted veggies on the side.
Storing - Store the biscuits and gravy separately. Place the biscuits in an airtight container or bag and store for up to 5 days on the counter. To store the gravy, place it in a separate, airtight container and store it in the fridge for about 4 to 5 days.
Reheating - Warm the biscuits back up either in the microwave for 30 seconds with a damp paper towel over them to prevent drying them out or in a warm oven for a few minutes until they are heated through. Reheat the gravy in a small pot on the stovetop. Turn the burner on a low to medium heat and stir some as it reheats. Note: You may need to add an additional tablespoon or two of milk if your gravy is too thick.
Tips and Tricks
- Make biscuits in advance to save on time and serve them as a side for your dinner the night before. Serve alongside this savory Vegan Meatloaf you save the rest of the biscuits for an easy breakfast.
- Use only neutral and non-sweetened milks to make the gravy. Flavored varieties will add a weird taste to the gravy that you probably won’t enjoy.
- Add more milk if the gravy is too thick. If the gravy is too thick, add about ¼ to ½ a cup of milk. Start with a ¼ cup and add more as needed to avoid making the gravy too thin!
Frequently Asked Questions
You can easily make the gravy gluten-free. Swap out the flour for 50% cornstarch. Alternatively, you could use a gluten-free all-purpose blend. For the biscuits, you would need to make them with all-purpose gluten-free flour (<<affiliate link).
If you don’t like vegan sausage, you could replace them with mushrooms or tempeh. But the sausage adds a nice flavor to the gravy that really can’t be matched with other add ins.
You can top my Tofu scramble with the gravy. Or you could serve it over simple roasted veggies or vegan mashed potatoes.
Yes! To freeze the gravy, let it cool completely before transferring it to a freezer-safe container and storing it for up to 6 months. When ready to eat, let it thaw in the refrigerator the night before gently reheating according to the instructions above.
More Vegan Brunch Recipes
Biscuits and gravy go great with lots of breakfast options.Some of my favorite pairings include:
Get all my vegan breakfast recipes for some serious brunch inspiration!
Biscuits and Gravy
- ½ batch Vegan Buttermilk Biscuits
- 1 pound vegan sausage
- ⅓ cup all-purpose flour
- 4 cups unsweetened soy milk, or non-dairy milk of choice
- 1 tsp. salt
- 1 tsp. pepper
- Begin by making the buttermilk biscuits according to these instructions. Once the biscuits are in the oven, start making the gravy.
- Break apart the sausage into small pieces and add to a heavy bottom pan set over medium-high heat. I recommend using a cast iron skillet. Cook the sausage for 3-5 minutes, until it is brown on all sides. The time will depend on the type of vegan sausage you use.
- Slowly add the flour, stirring occasionally, until the flour is completely absorbed into the sausage. Turn the heat to medium-low and slowly add the non-dairy milk, stirring constantly. Stir for 5-10 minutes until the gravy begins to be noticeably thicker. It should clear the bottom of the skillet when stirred. Once they gravy has reached your desired thickness, remove from heat. Note: if your gravy is too thick, you can add an additional ¼ to ½ cup of milk.
- Remove from heat and serve immediately over warm biscuits.
Leave a Reply