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white plate with a vegan biscuit covered in white gravy
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Vegan Biscuits and Gravy

Flaky, buttery vegan biscuits with gravy will have you not even missing the dairy in this 100% plant-based Southern treat.
Course Breads, Breakfast, Side Dish
Cuisine American
Keyword Vegan biscuits and gravy
Prep Time 40 minutes
Cook Time 30 minutes
Servings 8 biscuits
Calories 490kcal

Equipment

  • Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
  • Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
  • DI ORO Seamless Series 4-Piece Silicone Spatula Set - 600°F Heat-Resistant Pro-Grade Rubber Spatulas - Spoonula, Large Spatula, Small/Mini Spatula, and Jar Spatula - Kitchen Utensil Set (Red)
  • "Lodge Seasoned Cast Iron Skillet with Scrub Brush- 10.25 inches Cast Iron Frying Pan With 10 inch Bristle Brush "

Ingredients

Biscuits

  • teaspoons baking powder
  • teaspoons salt
  • teaspoons sugar
  • ¼ teaspoon baking soda
  • 3 cups AP flour plus more for dusting
  • ¾ cup and 1 teaspoon vegan butter cut into half cm cubes plus more for brushing
  • ¾ cup plain vegan yogurt
  • 1 tablespoon vegan Greek yogurt
  • 2 tablespoons plain cashew or almond milk

Gravy

  • 1 vegan sausage minced (optional)
  • 4 tablespoons vegan butter
  • ¼ cup spring onion finely chopped, plus more for serving
  • 2 tablespoons flour
  • 2 cups plain cashew or almond milk
  • ½ teaspoon nutmeg
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground pepper

Instructions

  • Preheat the oven to 400°F / 204°C.
  • In a large bowl, mix until combined the baking powder, salt, sugar, baking soda and flour. Add small pieces of vegan butter and mix them until they are covered in flour. Add the vegan yogurt, Greek yogurt and cashew milk and combine with your hands until the mix is together and looks shaggy. Be careful to not overmix.
  • Dust the counter with flour and bring down the dough. Form a 1″ thick square with your hands, pressing along the dough. Then, cut the dough into four squares with a knife or pizza cutter. Make a tower with the four squares and press them down with your hands. Roll the dough to a 1″ thick rectangle. Trim the borders to have clean edges. Cut the rectangle into 8 squares. Place the biscuits on an oven tray covered with parchment and freeze them for 20 minutes.
  • Bake the biscuits for 20 - 25 minutes, until they are golden brown.
  • Meanwhile, make the gravy. Heat a large skillet over medium heat and melt the butter. Add the minced vegan sausage and the onions, cook them until they start to brown. Then, add the flour, mix everything together and cook for about one minute. Finally, add the cashew milk, nutmeg, garlic powder and pepper. Mix and bring to a boil, cook until the gravy has thickened. Season with salt.
  • Open the biscuits in half, fill with gravy and top with fresh parsley. Enjoy.