Vegan Southern Style Biscuits & Gravy

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Okay guys, I would like to introduce you to my new go-to biscuit!  These Vegan Southern Style Biscuits & Gravy made it into my personal top 10 personal favorite recipes that I have ever created on both this, and my sister site, The Veg Life!  That’s saying a LOT.

But I didn’t stop at just these amazingly large and fluffy buttermilk biscuits.  I found a vegan sausage that I added to a traditional southern style peppery gravy.  Oh-my-gosh.  I just fell in love 🙂

Vegan Southern Style Biscuits & Gravy

The best part about this recipe is that it’s not only delicious, but it’s super easy!  Flour, baking powder, baking soda and salt are combined with vegan margarine and vegetable shortening until it looks like coarse crumbs.

I use a pastry cutter, but if you don’t have one, you can just use clean hands.  Work quickly though, you want the ingredients cold.

Vegan Southern Style Biscuits & Gravy

And here is where the “buttermilk” comes in.  Did you know that you can add 2 Tbl of vinegar to a measuring cup and then, fill with almond milk to the 1 cup measure, allow to sit for 10 minutes… and you have vegan buttermilk?

This gets combined with the flour mixture.  You can already see how it’s bubbling and reacting with the baking powder & soda.

Vegan Southern Style Biscuits & Gravy

On a lightly floured surface, you’ll add the dough (it’s very sticky at this point).  Pat it just until it comes together, using as little bench flour as required to get it to cooperate as you fold it over onto itself a few times.

Press into a 1″ thick round and using a large biscuit cutter, cut as many as you can.  Re-form the dough, working it as little as possible until the cutting is complete.

Vegan Southern Style Biscuits & Gravy

The method of placing the biscuits close together really does help them rise nice and tall.  I only made a few today, but this recipe makes 6 large biscuits.

I didn’t brush the tops with anything, just bake until they rise and become golden.  This only takes about 15-20 minutes.

Vegan Southern Style Biscuits & Gravy

I found a vegan breakfast sausage from Gimme Lean and cooked that up.

Vegan Southern Style Biscuits & Gravy

Remove the sausage from the pan so we can work on the gravy.  It consists of just flour and almond milk, salt and a generous amount of pepper.

Add the sausage back in once it thickens slightly.

reheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. Bake until biscuits are tall and light gold on top, 15 to 20 minutes While biscuits are baking cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

Doesn’t this look amazing?  I serve two per person, but you can make them larger (or smaller) and serve accordingly.

Top with more freshly cracked black pepper.

Vegan Southern Style Biscuits & Gravy

Did you make this recipe for Vegan Southern Style Biscuits & Gravy?  Leave me a comment below to let me know what you thought!


 

 

And if you enjoyed this recipe, why not PIN IT FOR LATER? 🙂

Vegan Southern Style Biscuits & Gravy

Vegan Southern Style Biscuits & Gravy
4.7 from 13 votes
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Vegan Southern Style Biscuits & Gravy

Vegan Southern Style Biscuits & Gravy
Course Breakfast
Cuisine vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 large biscuits
Author aimee

Ingredients

  • 2 c Flour
  • 4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 3/4 tsp Salt
  • 2 tbsp Vegan Margarine
  • 2 tbsp Vegetable Shortening
  • 1 cup Almond Milk
  • 2 tbsp Apple Cider Vinegar

FOR THE SAUSAGE GRAVY:

  • 1/2 lb Vegan Sausage I used Gimme Lean
  • 1/4 c Flour
  • 2 c Almond Milk
  • Salt & Pepper to taste

Instructions

  1. Preheat oven to 450 degrees.

  2. Combine the almond milk and vinegar. Allow to sit for at least 10 minutes.
  3. In a large bowl, combine the flour, baking powder, baking soda and salt. Using a pastry cutter (or just your fingers), quickly cut shortening and vegan margarine into dry ingredients until mixture looks like crumbs.

  4. Add the buttermilk. Stir just until the dough comes together. The dough will be very sticky.

  5. Turn dough onto floured surface and using as little flour as possible, gently fold dough over on itself a few times. Press into a 1-inch thick round, cutting out the biscuits with a 3 inch cutter.

  6. Place biscuits on a Silpat or baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting until as much of the dough has been used as possible.  I try to roll only 2 times, 3 at most.

  7. Bake until biscuits are tall and light gold on top, 15 to 20 minutes
  8. While the biscuits are baking, cook the vegan sausage in a skillet. Remove the sausage from pan when fully cooked. 

  9. Whisk together the flour and almond milk and add to the hot pan, cooking over low heat for 5 minutes until it thickens. Add the cooked vegan sausage and season with salt and pepper as needed.  Serve over the warm biscuits.

Recipe Video

33 thoughts on “Vegan Southern Style Biscuits & Gravy

  • Pingback: Vegan Apple Honey - Living Vegan

  • September 26, 2017 at 1:16 am
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    Delicious! My husband barely got two bites in before asking when we could have it again?

    Reply
    • September 26, 2017 at 2:35 am
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      This just made my day!:)

      Reply
  • September 26, 2017 at 3:50 am
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    Oh my goodness, this was sooooooo good! I especially loved the gravy. My family says this is a definite keeper and can’t wait to have it again. I made it for supper and served it with a simple salad. Thank you for such a great recipe. 🙂

    Reply
  • January 7, 2018 at 11:30 pm
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    My family loved these biscuits! I made them drop style biscuits because I just didn’t feel like rolling and cutting them out. We’ll definitely make these again.

    Reply
  • January 9, 2018 at 7:35 pm
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    You didnt say when to put the butter and shortning?

    Reply
    • January 9, 2018 at 8:23 pm
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      Hi Crystal, it’s up there in the photo in the blog post, but I have added it to the written instructions as well 🙂

      Reply
  • January 14, 2018 at 1:49 am
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    My husband and I loved this meal! Thank you!! 😋

    Reply
    • January 14, 2018 at 4:34 am
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      I’m so glad you enjoyed it! Those biscuits are my downfall 😉

      Reply
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  • February 12, 2018 at 3:08 am
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    So good! It’s going to be hard not to eat this every day. The biscuits were perfect. The gravy was almost indistinguishable from dairy milk pepper gravy. I’m imagining that the type and brand of milk may effect the outcome, but the store brand unsweetened almond milk worked perfect in my case. Going to use the biscuit recipe as base for cinnamon raisin biscuits next!

    Reply
    • February 12, 2018 at 3:15 am
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      I would love to hear how the cinnamon raisin biscuits turn out! That sounds amazing. I can’t make these too often in my house – they don’t last long 😉

      Reply
      • February 17, 2018 at 5:33 pm
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        I forgot to buy raisins but I tried it with finely diced apple and cinnamon and they tasted like bakery scones, everyone loved them. I added 1/4 cup sugar and 1 tbsp of cinnamon to the flour then one large apple added before I mixed in the milk. I sprinkle cinnamon sugar on top before baking. I made them drop biscuit style since the apple made them hard to use a cutter with.

        Reply
        • February 17, 2018 at 8:38 pm
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          Sounds DELICIOUS! I may have to try a sweet version of this biscuit soon 🙂

          Reply
  • April 5, 2018 at 3:29 pm
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    I already have a go-to vegan drop biscuit that I make but my husband had asked for grits and gravy with the biscuits. Found this recipe on line and used a vegan sausage I already had on hand. After heating the sausage, I added 2 tablespoons of earth balance and the 1/4 cup of flour to the pan with the sausage. Next I added 2 cups of 365 original almond milk. YUM!!!! I was not expecting such deliciousness!!! Recipes like this help me keep my newly vegan husband happy and satisfied! Thank you, the recipe is a keeper!

    Reply
  • April 12, 2018 at 12:07 am
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    I have never been a huge fan of biscuits and gravy, but I have been craving them for the last few days. I made the biscuits, then made my own version of gravy and used seitan for the sausage part. Fantastic! Totally satisfied my craving. You are a life saver!

    Reply
    • April 12, 2018 at 2:40 am
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      Yay! This makes me so happy 🙂 I’m glad you enjoyed them!

      Reply
  • April 17, 2018 at 10:38 pm
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    Can’t wait to try this. Biscuits and Gravy are something I really miss since going vegan. I’m trying to avoid oils as much as possible so the shortening is a no go. Can I just use all vegan butter instead as I feel it’s slightly better than shortening?

    Reply
  • April 20, 2018 at 2:51 am
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    Hello! So when you state buttermilk, what are you referring to? Also, when you say the flour mixture – is that thrown into the milk/vinegar mixture or a separate bowl?

    Reply
    • April 20, 2018 at 3:57 am
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      Hi Quint, so the answers to your questions are actually in the blog post itself 🙂 As for the “buttermilk” mixture: And here is where the “buttermilk” comes in. Did you know that you can add 2 Tbl of vinegar to a measuring cup and then, fill with almond milk to the 1 cup measure, allow to sit for 10 minutes… and you have vegan buttermilk? And here is where I reference the flour mixture: Flour, baking powder, baking soda and salt are combined with vegan margarine and vegetable shortening until it looks like coarse crumbs.I use a pastry cutter, but if you don’t have one, you can just use clean hands. Work quickly though, you want the ingredients cold. You can also see these in the step-by-step photos in the post. I hope that helps, but please feel free to email me if you have any questions. You won’t be disappointed with these biscuits!! 🙂

      Reply
  • May 20, 2018 at 4:16 pm
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    My daughter wanted biscuits and gravy for her birthday breakfast. I found this recipe online and everyone LOVED it! We haven’t had biscuits and gravy since we went vegan 8 years ago. This will be added to my recipe repertoire for special occasions (due to the shortening).

    Reply
    • May 20, 2018 at 4:43 pm
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      Hi Shannon, I am so glad everyone loved them! 🙂

      Reply
  • June 10, 2018 at 2:36 pm
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    I accidently used the whole roll of sausage…opps…it explains why i dont have that much gravy to spread <.< and i think i didnt cook my sausage long enough. ^.^ but other then that it was delicious! Thank you!

    Reply
  • June 16, 2018 at 6:35 pm
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    Best biscuits and gravy!! All of my non-vegan family loved these and could hardly believe it was vegan. This is my new go to recipe. Thank you!!

    Reply
    • June 17, 2018 at 4:47 am
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      Yay! This made my day 🙂 Thanks so much for the wonderful comment and I am glad your family enjoyed them. P.S. I test everything out on my non-vegan mother lol

      Reply
  • July 4, 2018 at 3:37 pm
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    So this is the very first vegan recipes I have manages to NOT mess up!! These came out AMAZING! Can’t wait to try more vegan recipes from this blog, thank you Aimee!! ❤️

    Reply
    • July 5, 2018 at 3:31 am
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      Yay! I am so glad you enjoyed the recipe 🙂

      Reply
  • July 21, 2018 at 3:38 pm
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    I found your site this morning looking for vegan biscuit recipes. I thought I’d try yours as the sausage gravy looked great and I’ve not had that in years and just so happen to have a roll of veggie sausage in the fridge. I di have to sub some items as it was all I had. They turned out ok and will definitely do this again but using the correct milk. I only had soy and it was lightly sweetened so as you can imagine the sweet came through. I also did not have vegan shortening so I just used earth balance. I cut the recipe in half and got 6 regular size biscuits. They were kinda dense–think because of the soy milk?? Anyway it satisfied my craving this morning and will make again. Thanks!

    Reply
    • July 21, 2018 at 3:45 pm
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      oh, I also cooked the biscuits in the power air fryer oven elite–my first time baking in it. The didn’t get golden so not sure if I should cook longer or different temp. I did the baking cycle and I think that was 320 and adjusted to 10 min time.

      Reply
    • July 22, 2018 at 2:32 am
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      Hi Kim, I honestly don’t think the soy milk was the issue (though I can see how the sweet taste came through). I think the problem was using the air fryer. I think if you try it with the shortening and use unsweetened non-dairy milk in a regular oven, you will have perfect biscuits! Also, make them thicker and you will get that fluffy interior. The golden exterior will be easy to achieve in the oven. I make these so often, it’s almost a problem 🙂 I do hope you try again. Also be sure to check out my sister site, TheVegLife.com for even more vegan recipes!

      Reply
    • July 22, 2018 at 2:32 am
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      Hi Kim, I honestly don’t think the soy milk was the issue (though I can see how the sweet taste came through). I think the problem was using the air fryer. I think if you try it with the shortening and use unsweetened non-dairy milk in a regular oven, you will have perfect biscuits! Also, make them thicker and you will get that fluffy interior. The golden exterior will be easy to achieve in the oven. I make these so often, it’s almost a problem 🙂 I do hope you try again. Also be sure to check out my sister site, TheVegLife.com for even more vegan recipes!

      Reply
    • August 13, 2018 at 12:43 am
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      Thanks for sharing Deanna! I am so glad you and your family enjoyed the recipe. Those biscuits though…tough to eat just one (maybe that’s just me) 😉

      Reply

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