Vegan Southern Style Biscuits & Gravy

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 Living Vegan Staff


  • 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


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


  • Preheat oven to 450 degrees.
  • Combine the almond milk and vinegar. Allow to sit for at least 10 minutes.
  • 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.
  • Add the buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  • 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.
  • 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.
  • Bake until biscuits are tall and light gold on top, 15 to 20 minutes
  • While the biscuits are baking, cook the vegan sausage in a skillet. Remove the sausage from pan when fully cooked. 
  • 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.