I don’t know how meat-based biscuits and gravy are supposed to taste. If they taste like this, then my hat’s off to them! This gravy is creamy, peppery and has a great sautéed onion flavor. I adore it.
You can make your own favorite biscuits however you like, or use our scratch recipe below. Good biscuits are always worth the time, and you will have to wait 20 minutes before baking them. Make them the night before, and store them at room temperature in a sealed container if you don’t want to spend the time in the morning.
If you want to avoid biscuits from scratch altogether, there is hope! Bisquick has a “Heart Smart” mix (which is vegan as far as I can tell,) that makes biscuits SUPER fast. 1 minutes to mix them, 9 minutes to bake them. I highly recommend these for the lazy and busy. If you decide to use that method, you can whip this up in no time.
Flaky Vegan Biscuits from Scratch
- 1 packet active dry yeast
- 3/4 cup soy milk, at room temperature
- 2 cups all-purpose flour
- 1 Tbs. vegan sugar or agave
- 3/4 tsp. sea salt
- 4 Tbs. vegan margarine, softened at room tempurature (you can use oil in you’re in a bind)
- Stir yeast into soy milk until dissolved.
- Combine flour, sugar and salt in large bowl. Using fingers, two knives or pastry blender, blend butter into flour mixture until it resembles coarse meal. Pour soy milk mixture into flour mixture, and stir until soft dough forms. If needed, add more milk to make dough stick together.
- Knead dough 8 or 9 times on a floured work surface, or until smooth. (I just knead it in the bowl quickly.)
- Roll dough to 1/2-inch thick, and cut into 3-inch circles
- Oil a baking sheet. Transfer biscuits to it, cover with clean kitchen towel and let rise 20 minutes. Preheat oven to 400F.
- Bake 12 to 14 minutes, or until biscuits are light brown.
For the gravy, adding a vegan sausage substitute is really nice, but sometimes I prefer the gravy solo. If you choose a sausage alternative that is really strong, it takes over the nice flavor of this gravy. Try it and see what you think.
- 1/4 cup canola or olive oil, plus a little more for the pan
- vegan sausage, or seasoned tempeh, crumbled (optional)
- 1 small onion, finely chopped
- 1/2 cup unbleached flour
- 2 1/2 cups soy milk
- salt to taste (start with 1/2 tsp)
- black pepper
- white pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Heat 1 Tbs oil in a sauce pan on medium heat.
- Saute the onion and a few pinches of salt until the onions soften
- Add your vegan sausage (if using) and saute until heated through and slightly browned.
- Transfer the onion and sausage mixture into a small bowl, and return the pan to the heat.
- Add 1/4 cup oil and the flour to the pan. Whisk to make a thick consistency, and cook until it bubbles. You just want to cook out the raw flour taste.
- Slowly add the non-dairy milk while whisking to dissolve the roux.
- Stir constantly over medium heat (or lower) to let the gravy thicken. (This is a good time to put the biscuits in the oven.)
- Once it’s as thick as you like, add the sausage and onion mixture back to the pan. Stir everything together and add the seasonings. You’ll want to use a lot of black pepper and plenty of salt. Go easy on the white pepper, a few grinds will do the trick. There’s nothing worse than an overdose of white pepper.
- This makes a very thick gravy. If you want it thinner, just add more milk until you get the consistency you desire. If it’s too thin for you, let it continue to reduce and simmer, it will thicken as it cools, too.