Vegan Biscuits and Gravy
RECIPE BELOW!! I had a request to do a vegan biscuits & gravy recipe, and here it is!! 🎉
⚜️ This is such a Southern comfort food classic. It seems like every restaurant you go to in the south that serves breakfast food will have this on the menu, only they're made with milk and butter. All we have to do is sub in some vegan butter & non-dairy milk and we're DONE!! 🤤 It's buttery, melt-in-your-mouth delicious, and pretty easy!
Check out the video where I walk you through the process step-by-step.
💕 Enjoy!
Vegan Biscuits and Gravy
Ingredients
- 2/3 cup non-dairy milk
- 2 tsp apple cider vinegar
- 2 cups flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 6 Tbsp vegan butter
- 3 Tbsps vegan butter
- 3 Tbsps flour
- 1 cup non-dairy milk
- Salt & pepper to taste
Instructions
- Put 6 Tbsps of vegan butter in the freezer. Preheat oven to 425 Fahrenheit.
- MAKE BUTTERMILK by adding the apple cider vinegar to 2/3 cup almond milk & setting aside to curdle, about 5 min.
- WHISK TOGETHER BISCUIT DRY INGREDIENTS: flour, baking powder, sugar, and salt.
- CUT IN BUTTER into the dry biscuit mixture by using a whisk or pastry cutter, until butter is evenly incorporated and the flour is the texture or light sand.
- MIX IN BUTTERMILK until dough forms, using hands to incorporate when mixture becomes too thick. Depending on how you measured your flour, you may need a splash more of milk or less to have to dough come together as a tacky dough.
- LAYER & PRESS BISCUITS: On lightly floured surface, press the biscuit dough flat, then fold on top of itself & press flat again (DON'T use a rolling pin!). Do this 6 times, and on the last time press flat to about 1/2" thick.
- CUT BISCUITS: Using a 1/2 cup measuring cup, biscuit cutter, mason jar lid, cocktail shaker top, etc., press straight down and come straight back up to cut biscuits. When no more can be formed, bring the scrap dough together, fold on top of itself, and press out to 1/2" thick to be able to cut another biscuit. Do this until all dough is used, making about 6 biscuits.
- BAKING PREP: Use your finger & press into the center of the biscuit, creating a crater to help with even rising. Coat with melted vegan butter for more golden crust if desired.
- BAKE @ 425 Fahrenheit for 10-15 min, or until tops are slightly golden brown & done.
- WHILE BISCUITS ARE BAKING, MAKE GRAVY: Melt butter in a small stockpot oven medium heat. Once melted, whisk in flour until evenly incorporated (it will look grainy like sand). Brown for a minute, whisking constantly to prevent burning. Whisk in milk & heat through. To thicken, raise heat to a low boil for a min or two. Remove from heat, add salt and pepper to taste. Gravy will thicken upon standing.
- SERVE! Serve biscuits hot with a scoop of gravy on top. Enjoy!
Notes
~ I've made the biscuits gluten-free before with a flour blend, but I've never tried it as a gravy. I would think it would work though -- we don't need flour's gluten protein for the gravy, we just need it to act as a thickener.
~ Try serving with some seared tempeh for a completely flavorful breakfast!