Plant-Powered Biscuits and Gravy

Welcome to your new favorite dairy-free breakfast sensation! This incredible recipe for Vegan Biscuits and Gravy delivers everything you love about the classic Southern comfort food, reimagined for a plant-based lifestyle. Imagine sinking your teeth into homemade, irresistibly flaky biscuits, each one perfectly golden and tender, smothered in a rich, thick, and wonderfully creamy gravy. This isn’t just a meal; it’s an experience that promises to become a staple in your kitchen. And the best part? It comes together in approximately 30 minutes, making it an ideal choice for a quick, hearty breakfast, a satisfying brunch, or even a delightful “breakfast-for-dinner” treat that the entire family will wholeheartedly enjoy. Get ready to indulge in a truly heartwarming and utterly delicious meal!

Vegan biscuits and gravy topped with sliced green onions on a plate.

Why You’ll Adore This Vegan Biscuits and Gravy Recipe

There are countless reasons to fall in love with this plant-based take on a beloved classic. We’ve perfected every element to ensure maximum flavor, convenience, and satisfaction. Here’s what makes this recipe truly special:

Unbelievably Flaky, Cloud-Like Biscuits: Forget dense, dry biscuits! Our homemade recipe yields biscuits that are exquisitely light, tender, and boast beautiful, buttery layers. They’re designed to be the perfect vehicle for soaking up every drop of that luscious gravy, creating a truly melt-in-your-mouth experience. The secret lies in using perfectly chilled vegan butter and handling the dough gently, ensuring those delightful flakes emerge during baking.
A Gravy That’s Rich, Creamy, and Full of Character: This isn’t just any gravy; it’s a culinary masterpiece. It’s wonderfully thick, incredibly creamy, and bursting with savory depth. We’ve elevated the flavor profile with a touch of poultry seasoning – a surprising yet brilliant addition that offers a complex, umami-rich taste you might not find in traditional Southern gravy. It provides a nuanced, savory warmth without being overwhelming. If poultry seasoning isn’t on hand, a combination of marjoram and sage makes an excellent substitute, or you can omit it for a more classic flavor.
Your Go-To Make-Ahead Meal Solution: Life gets busy, but delicious meals don’t have to be a chore. This recipe is fantastic for meal prepping! You can prepare the biscuits in advance and store them at room temperature in an airtight container for up to two days. Both the freshly baked biscuits and the prepared gravy can be refrigerated in separate airtight containers for up to six days, ready to be reheated for a quick and satisfying meal anytime. This convenience makes it perfect for busy mornings or unexpected cravings.
Wholesome, Dairy-Free Comfort: Enjoy all the nostalgic comfort of biscuits and gravy without any dairy! This recipe uses plant-based ingredients to achieve the same rich textures and flavors, making it suitable for vegans, those with dairy allergies, or anyone looking to incorporate more plant-based meals into their diet. It’s hearty, fulfilling, and free from animal products.
Quick & Simple Preparation: Despite its impressive results, this recipe is surprisingly straightforward and quick to prepare. With just about 30 minutes of active time, you can have a fresh batch of biscuits and a piping hot gravy ready to serve. This efficiency means less time in the kitchen and more time enjoying your delicious meal with loved ones.

Essential Chef’s Secrets for Success

To ensure your vegan biscuits and gravy turn out absolutely perfect every time, keep these expert tips in mind. They’ll help you achieve the ideal texture and flavor:

Mastering the Dough: Avoid Overworking! The key to light, airy, and flaky biscuits is minimal dough handling. Overworking the biscuit dough develops the gluten too much, which can result in tough, dense biscuits instead of tender ones. Mix the ingredients together just enough until they are combined and form a shaggy dough. A few gentle folds and kneads (around 10 times) are all it takes to bring it together without sacrificing its delicate structure. Think quick, decisive movements rather than prolonged kneading.
Strategic Gravy Timing: Serve It Hot! For the ultimate experience, serve your biscuits and gravy piping hot. There are two excellent strategies for this:
- Simultaneous Preparation: Start making your rich, creamy gravy while the biscuits are baking in the oven. This synchronized approach ensures that both components are ready at roughly the same time, allowing you to assemble and serve immediately.
- Gravy First, Keep Warm: Alternatively, prepare the gravy first and then keep it warm over very low heat on the stovetop while you focus on the biscuits. If keeping it warm, remember to stir it frequently to prevent sticking or scorching on the bottom of the pan. This method guarantees a warm, velvety gravy ready to be spooned over your fresh-out-of-the-oven biscuits, eliminating any need for reheating.
Elevate Your Gravy with Flavorful Additions: Want to take your vegan gravy even closer to the traditional Southern experience? Consider adding some crumbled plant-based sausage. Cook it first until browned, then use it as the base for your roux before adding the flour and milk. This introduces a fantastic savory, meaty depth. You can also experiment with other herbs like rosemary or thyme, or a touch of smoked paprika for an extra layer of complexity. For a heartier option, sautéed mushrooms can also be a wonderful addition.
Achieving Golden-Brown Perfection: Keep a close eye on your biscuits during the last few minutes of baking. You’re looking for a beautiful golden-brown hue on the tops and edges, indicating they are perfectly cooked and have developed a slight crispness, while remaining soft and tender inside. Baking them until just golden will yield the best texture and flavor.
Preventing Lumpy Gravy: The secret to a smooth, lump-free gravy lies in the whisking. When adding flour to the hot oil/butter to form the roux, whisk vigorously and continuously to create a smooth paste. Similarly, when gradually adding the plant-based milk, whisk constantly to ensure it emulsifies seamlessly with the roux, preventing lumps and creating a consistently creamy texture. Patience and a good whisk are your best friends here!

Dive into the Ingredients: What You’ll Need

Crafting perfect vegan biscuits and gravy starts with understanding the role of each ingredient. Here’s a closer look at what goes into this delectable dish:

For the Biscuits:

All-Purpose Flour: The foundation of our biscuits. While other flours can be used, all-purpose provides the best balance of structure and tenderness.
Fresh Baking Powder: This leavening agent is crucial for creating those fluffy, sky-high biscuits. Ensure yours is fresh for optimal rise.
Salt: A pinch enhances all the other flavors in the dough.
Chilled Vegan Butter: This is arguably the most important ingredient for flaky biscuits. Keeping the butter very cold (even freezing it for 10-15 minutes) ensures it creates pockets of steam as it bakes, separating the layers of dough. Grating it helps distribute it evenly without overworking the dough.
Unsweetened Plant-Based Milk: Any unsweetened variety will work here (soy, almond, oat, or cashew milk are all excellent choices). The fat content can slightly impact the richness, but the key is to use it unsweetened to maintain a savory profile.

For the Gravy:

Avocado Oil or Vegan Butter: This forms the base of our roux, providing the necessary fat to toast the flour and create a rich flavor. Avocado oil has a neutral taste and high smoke point, while vegan butter adds a classic, buttery richness.
All-Purpose Flour: Combined with the oil or butter, it forms the roux that thickens the gravy and gives it body. Cooking the flour slightly helps remove any raw flour taste.
Salt & Freshly Ground Black Pepper: Essential seasonings that bring out the savory notes. Adjust to your personal taste.
Garlic Powder: Adds a subtle, aromatic depth that complements the other flavors without overpowering them. Feel free to add more to taste for a bolder garlic presence.
Poultry Seasoning: Our secret weapon for a uniquely savory and aromatic gravy. It typically includes sage, thyme, rosemary, and other warming spices. If you don’t have it, a blend of marjoram and sage is a good alternative.
Unsweetened Plant-Based Milk: The liquid base for the gravy. Just like for the biscuits, any unsweetened variety works well. It contributes to the creamy texture and rich consistency.

Serving Suggestions (All Optional):

Thinly Sliced Green Onions: Adds a fresh, mild onion flavor and a pop of vibrant color, enhancing the presentation.
Freshly Ground Black Pepper: A final grind over the top adds a pungent kick and an appealing aesthetic.
Fresh Herbs: A sprinkle of chopped fresh parsley or chives can add brightness.
A Dash of Hot Sauce: For those who like a little heat, a few drops of your favorite hot sauce can be a fantastic addition.

Step-by-Step Guide to Perfect Vegan Biscuits and Gravy

Follow these detailed instructions to create the ultimate vegan biscuits and gravy, a dish so delicious, you’ll wonder why you didn’t try it sooner!

For the Biscuits:

Preheat your oven to 425° Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Set it aside.
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of fresh baking powder, and 1 teaspoon of salt. Whisk these dry ingredients together until they are thoroughly blended. This ensures the leavening agent is evenly distributed. Set the bowl aside.
Take the ⅓ cup of vegan butter out of the freezer. Using the large holes of a box grater, grate the chilled butter directly into the flour mixture. If you don’t have a grater, cut the butter into very small pea-sized pieces. Gently stir the grated butter into the flour mixture until it is just incorporated and resembles coarse crumbs. The butter should remain in small distinct pieces.
Pour 1 cup of unsweetened plant-based milk into the flour and butter mixture. Stir gently with a spoon or spatula until the ingredients are just combined and a thick, shaggy dough forms. Be extremely careful not to over-mix at this stage; overworking the dough will lead to tough biscuits.
Lightly flour a clean, flat work surface. Transfer the biscuit dough onto this surface. Using your hands, gently bring the mixture together to form a cohesive dough. If the dough feels too sticky to handle, add very small amounts of flour, a tablespoon at a time, until it is workable, but try to add as little extra flour as possible to maintain tenderness.
Once the dough is formed, gently fold the dough over onto itself and lightly knead it about 10 times. The goal is to bring it together, not develop gluten. After kneading, form the dough into a ball, then flatten it with your hands or a rolling pin into a sheet approximately 1 inch thick.
Use a 2-inch round biscuit or cookie cutter to cut out individual biscuit discs. For flakier biscuits, try to push the cutter straight down without twisting. Place the cut discs onto your prepared baking sheet, leaving about ½ inch of space between each biscuit for even airflow.
Gather any dough scraps, gently press them together, flatten, and cut out more biscuits. Repeat this process until all the dough has been formed into discs. Again, handle the dough as little as possible.
Once all the biscuits are on the baking sheet, place it into the preheated oven. Bake for 12 minutes, or until the edges are golden brown and the tops are lightly golden.
Once perfectly golden, carefully remove the biscuits from the oven and set them aside to cool slightly while you finish the gravy.

For the Gravy:

Place a medium saucepan on your stovetop over medium-high heat. Add 5 tablespoons of avocado oil (or vegan butter) to the pan and allow the oil to heat until it shimmers, indicating it’s ready.
When the oil is hot and shimmering, sprinkle 5 tablespoons of all-purpose flour directly into the pan. Whisk vigorously and continuously to fully incorporate the flour into the hot oil, forming a thick paste, known as a roux. Cook this roux for 3 minutes, continuing to whisk, until it reaches a light golden color and smells slightly nutty, removing any raw flour taste.
After 3 minutes, add 1 pinch of salt, ⅛ teaspoon of freshly ground black pepper, ¼ teaspoon of garlic powder, and ½ teaspoon of poultry seasoning to the saucepan. Whisk all these spices thoroughly into the roux until they are fully incorporated and fragrant.
Begin slowly adding 3 cups of unsweetened plant-based milk to the saucepan in small amounts (about ½ cup at a time), whisking the mixture constantly and thoroughly after each addition. This gradual addition and continuous whisking are crucial for a smooth, lump-free gravy. Bring the mixture to a boil, then immediately reduce the heat to medium-low.
Simmer the gravy over medium-low heat, stirring constantly with your whisk or a spoon, until the gravy has visibly thickened to your desired consistency. This process typically takes approximately 8 to 12 minutes. The gravy will continue to thicken slightly as it cools.

To Serve:

Transfer the warm, flaky biscuits to individual serving plates. Spoon a generous amount of the prepared, thick, and creamy gravy over the tops of the biscuits.
If desired, garnish your vegan biscuits and gravy with a sprinkle of thinly sliced green onions and a final crack of freshly ground black pepper. Serve immediately while warm and enjoy every comforting bite!

Storage and Reheating Tips

Maximize the enjoyment of your vegan biscuits and gravy with these storage and reheating recommendations:

Storing Biscuits: Once completely cooled, store biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 6 days. You can also freeze baked biscuits for up to 3 months; simply wrap them tightly in foil and then place them in a freezer-safe bag.
Storing Gravy: Allow the gravy to cool completely before transferring it to an airtight container. Refrigerate for up to 6 days. Gravy can also be frozen in a freezer-safe container for up to 3 months. Note that freezing can sometimes alter the texture of dairy-free gravies, making them slightly thinner upon reheating.
Reheating Biscuits:
- Oven: For best results, reheat biscuits in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through and slightly crisp on the outside.
- Microwave: For a quicker option, microwave biscuits for 20-30 seconds each, but be aware they might be softer.
Reheating Gravy:
- Stovetop: Gently reheat gravy in a saucepan over medium-low heat, stirring frequently, until warmed through. If it’s too thick, whisk in a splash of plant-based milk until it reaches your desired consistency.
- Microwave: Reheat in short intervals, stirring well between each, until hot.

Frequently Asked Questions (FAQ)

Have questions about making the perfect vegan biscuits and gravy? We’ve got answers!

Can I make this recipe gluten-free? Yes! For the biscuits, substitute all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. For the gravy, use a gluten-free all-purpose flour blend or a starch like cornstarch (slurry) to thicken. Be sure to cook the gluten-free flour in the roux for a few minutes to remove any raw taste.
What can I use if I don’t have poultry seasoning? If you don’t have poultry seasoning, a mix of dried marjoram and sage is an excellent substitute, using about ¼ teaspoon of each. You can also omit it entirely for a simpler, but still delicious, savory gravy.
How can I make the gravy thicker or thinner?
- To thicken: In a separate small bowl, whisk together 1 tablespoon of flour or cornstarch with 2 tablespoons of cold plant-based milk to create a slurry. Slowly whisk this slurry into the simmering gravy and continue to cook, stirring, until it reaches your desired thickness.
- To thin: Simply whisk in small amounts of additional warm plant-based milk until the gravy reaches your preferred consistency.
Can I add vegan sausage to the gravy? Absolutely! Adding crumbled vegan sausage is a fantastic way to enhance the flavor and heartiness. Cook the vegan sausage in the saucepan before adding the avocado oil or vegan butter and flour to create your roux. This infuses the gravy with incredible savory notes.
Why is my gravy lumpy? Lumpy gravy typically occurs if the flour isn’t fully incorporated into the fat when making the roux, or if the milk is added too quickly without constant whisking. To fix a lumpy gravy, you can carefully pass it through a fine-mesh sieve, or use an immersion blender to smooth it out.

Explore More Plant-Based Delights You’ll Love

If you enjoyed this hearty and comforting vegan recipe, you’ll be thrilled to discover more delicious plant-based dishes from our kitchen. Expand your culinary repertoire with these fantastic vegan creations:

Vegan Crème Brûlée
Texas Caviar (Cowboy Caviar Recipe)
Instant Pot Chickpeas (No Soak!)
Vegan Potato Soup
The Best Vegan Alfredo Sauce
Vegan Latkes
Smoked Pineapple
Vegan Strawberry Shortcake
Vegan Pad Thai
Smoked Tofu (in the Oven or the Smoker)
45 Vegan Instant Pot Recipes

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Vegan Biscuits and Gravy

Prep: 20 minutes

Cook: 15 minutes

Total: 35 minutes

Vegan biscuits and gravy are the perfect dairy-free breakfast you’ve been searching for! Homemade flaky biscuits and thick gravy, ready in roughly 30 minutes for an easy, delicious breakfast (or breakfast-for-dinner!) the whole family will love.

Cheryl Malik

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6 servings

Ingredients

For the Biscuits

2 cups all-purpose flour
1 tablespoon fresh baking powder
1 teaspoon salt
⅓ cup vegan butter chilled in freezer at least 10 minutes
1 cup unsweetened plant-based milk

For the Gravy

5 tablespoons avocado oil or vegan butter
5 tablespoons all-purpose flour
1 pinch salt
⅛ teaspoon freshly ground black pepper
¼ teaspoon garlic powder plus more to taste
½ teaspoon poultry seasoning
3 cups unsweetened plant-based milk

Serving Suggestions (All Optional)

thinly sliced green onions
freshly ground black pepper

Equipment

Parchment paper
Baking sheet
Hand mixer or stand mixer
Large bowl
Grater (see Notes)
2″ round biscuit or cookie cutter
Saucepan
Whisk

Instructions

For the Biscuits

Preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set aside.
Add 2 cups all-purpose flour, 1 tablespoon fresh baking powder, and 1 teaspoon salt to large bowl. Mix ingredients together until well-blended. Set aside.
Remove ⅓ cup vegan butter from freezer. Grate butter into small pieces, then add grated butter to flour mixture. Stir until incorporated.
Add 1 cup unsweetened plant-based milk to flour mixture. Stir until just combined into thick mixture, being careful not to over-mix.
Lightly flour clean, flat work surface, then transfer biscuit dough to surface. Using your hands, work mixture into dough. If dough is too sticky, add small amounts of flour until workable, but try to add as little as possible.
Once dough is formed, gently fold dough into itself and knead approximately 10 times. After kneading dough 10 times, form dough into ball, then flatten dough into 1-inch-thick sheet.
Use 2″ biscuit cutter to cut dough into individual discs. Place discs on baking sheet, leaving approximately ½-inch between dough disc.
Repeat until out of dough, kneading and flatting as needed until all dough has been formed into discs.
Once all dough has been cut into discs, place filled baking sheet in preheated oven. Bake biscuits 12 minutes or until golden brown around edges.
Once golden, remove biscuits from oven and set aside.

For the Gravy

Place medium saucepan on stovetop over medium-high heat. Add 5 tablespoons avocado oil and heat oil until shimmery.
When oil is hot and shimmery, sprinkle 5 tablespoons all-purpose flour into pan. Whisk vigorously until flour is fully incorporated into hot oil, forming thick paste. Cook paste 3 minutes.
After 3 minutes, add 1 pinch salt, ⅛ teaspoon freshly ground black pepper, ¼ teaspoon garlic powder, and ½ teaspoon poultry seasoning to saucepan. Whisk until ingredients are fully incorporated into paste.
Slowly add 3 cups unsweetened plant-based milk to saucepan in small amounts, whisking mixture constantly. Bring mixture to boil, then immediately reduce heat to medium-low.
Simmer mixture over medium-low heat, stirring constantly, until gravy has thickened, approximately 8 to 12 minutes.

To Serve

Transfer biscuits to serving plates. Spoon prepared gravy over tops of biscuits, then garnish with thinly sliced green onions and freshly ground black pepper if desired. Serve warm.

Notes

If you don’t have a grater for the vegan butter, you can cut the butter into very small pieces (about the size of peas). Then, mix the butter and flour mixture with your fingers or a pastry blender until the butter resembles small beads.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

We hope you thoroughly enjoy this homemade vegan biscuits and gravy recipe. It’s a true testament to how delicious and satisfying plant-based comfort food can be. Whether you’re making it for a special weekend brunch or a cozy weeknight dinner, this dish is sure to become a beloved favorite in your home. Don’t forget to share your creations with us and leave a review – your feedback helps our community thrive!