Original recipe provided by @lexireynolds (check out her recipe page @_livinglikelexi).
A few modifications made by Vegan Recipes and Vibes (@veganrecipesandvibes).
Yield: 6 servings | Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes
The BEST EVER vegan biscuits and gravy. The biscuits turn out super fluffy, and the gravy is creamy and meaty. I've made this many times for my family and friends, and everyone is always shocked that it's completely dairy-free, meat-free, and vegan! This is not the healthiest recipe out there, but trust me it's an amazing treat for breakfast every once in a while.
1 cup unsweetened dairy-free milk (I used almond milk)
1 tbsp lemon juice
2 ½ cups flour
5 tsp baking powder
2 pinches of salt
4 tbsp cold vegan butter
1 tbsp melted vegan butter to brush on top at the end
5 tbsp vegan butter
7 tbsp flour
4 cups unsweetened dairy-free milk (I used almond milk)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
1/2 tsp nutmeg
Vegan breakfast sausage (You can use as much as you'd like here. I used an entire bag of Gardein breakfast patties and Lexi used Beyond Meat, but you can use any brand you prefer.)
Salt to taste (optional)
Make the vegan buttermilk by combining 1 cup of milk with 1 tbsp of lemon juice. Mix and let it sit for about 10 minutes.
Preheat oven to 425° F. Grease a baking sheet pan and set aside.
In a medium sized mixing bowl combine the flour, baking powder, and salt.
Add the cold butter. Use a fork to smush it down into the flour and combine until the dough is crumbly.
Add the buttermilk. Mix until just combined (don’t over-mix so they stay fluffy).
Once the dough has formed into a rough ball, lay it out on floured surface. Pat down to about 1/2 inch thick.
Fold dough in half onto itself and flatten. Repeat 3-4 times, flattening in between each fold.
After the last fold, flatten to about 1/2 inch thick. Cut out the biscuits. ○ We used a floured mason jar lid to press down firmly until the biscuit is completely cut out. Do not twist, they won’t rise properly.
Should make 12 biscuits if you form the scraps into biscuits too (waste none, you will be disappointed if you do).
Bake for 15 min or until the tops are golden brown.
Immediately brush with butter as soon as they come out of the oven.
While the biscuits are in the oven, heat a large sauce pot on medium.
Melt 5 tbsp vegan butter in the pan.
Add the flour and combine with a whisk or spatula until it browns slightly.
Add seasonings and mix well.
Add in some chopped vegan sausage and cook until it's slightly browned. ○ I found that it was easier to chop the sausage using a knife & cutting board rather than breaking it up in the pan, but you can do it either way.
Add in milk, one cup at a time and stirring in between cups.
Bring to a boil, then reduce to medium. Stir for about 5-10 mins straight until it thickens.
Set aside with lid on if you still need to wait for your biscuits to bake.
Once your biscuits and gravy are both done cooking, dish up! Take one biscuit and open it up, then pour about 1/2 cup of gravy on top. Season with more salt & pepper if you'd like, but it should be so amazing already you probably won't need it.
Tips & Tricks:
This actually freezes quite well! I would recommend freezing the gravy into individual 1/2 or 1 cup portions, then microwave it for 2 minutes until it's heated through and creamy. Microwave the biscuits for 45 seconds until they're warmed. The biscuits will be slightly chewy but they still taste delicious.
You can make either the biscuits or gravy first. Lexi did the gravy first and then made the biscuits while the gravy was simmering/thickening. I found that the gravy needed a bit more attention so I made it while the biscuits were baking in the oven.
Nutrition (calculated by MyFitnessPal):
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.