Flaky Vegan Biscuits and Gravy 🥞🌱

The Ultimate Vegan Comfort Food

Biscuits and gravy is a classic breakfast. 🥞 It is the king of comfort foods. Many people think it is impossible to make vegan. This is completely false. ❌ This recipe will show you how. We will create a 100% plant-based version. It is just as flaky and savory as the original. The recipe is divided into two parts. First, we make the flaky, tender biscuits. Second, we make the rich, peppery gravy. Get ready for your new favorite meal. 🤤

Part 1: The Magic of Flaky Vegan Biscuits

The perfect biscuit is a work of art. It must be tall, flaky, and tender. Traditional biscuits rely on two dairy items. These are cold butter and buttermilk. We will replace both with simple vegan hacks.

The Science of Flakiness

Flakiness comes from cold, solid fat. Small fat pockets are trapped in the dough. In the hot oven, this fat melts quickly. The melting fat releases steam. 💨 This steam pushes the dough layers apart. This creates the flaky layers we love.

The Vegan Butter Replacement

We must use a solid, cold vegan fat. Do not use liquid oil. It will not work. 1. Vegan Butter Sticks: This is the best option. Use brands like Miyoko's Kitchen or Melt. These are designed to act just like dairy butter. Keep them very cold. Put them in the freezer. 🥶 2. Solid Coconut Oil (Refined): This also works well. Use refined oil. It has no coconut flavor. It must be solid and cold. Do not use melted oil. 3. Vegan Shortening: This provides a great texture. It is a good, stable fat for biscuits.

The Vegan Buttermilk Replacement

Buttermilk adds tenderness to the biscuit. The acid in buttermilk reacts with baking soda. This reaction creates lift. It makes the biscuits fluffy. We can make vegan buttermilk in 5 minutes. 🥛 The formula is simple: Plant Milk + Acid. You need 1 cup of unsweetened plant milk. Soy milk or oat milk curdle the best. Add 1 tablespoon of acid. 🍋 Use lemon juice or apple cider vinegar. Stir the mixture. Let it sit for 5 minutes. It will thicken and "curdle." This is perfect. Your vegan buttermilk is now ready to use.

Flaky Vegan Biscuit Recipe

This recipe is fast and simple. Remember the golden rule: Keep it cold. ❄️

Ingredients:

2.5 cups All-Purpose Flour
1 tbsp Baking Powder
\frac{1{2 tsp Baking Soda
1 tsp Salt
\frac{1{2 cup (8 tbsp) Cold Vegan Butter, cubed
1 cup Cold Vegan Buttermilk (see above)

Step 1: Mix Dry Ingredients

Preheat your oven to 400°F (200°C). In a large bowl, whisk the dry ingredients. Combine the flour, baking powder, baking soda, and salt. This ensures the leaveners are evenly spread.

Step 2: Cut in the Cold Fat

Add your cold, cubed vegan butter to the flour. You must "cut in" the fat. 🔪 Use a pastry blender or your fingertips. Quickly rub the fat into the flour. Work fast. You do not want the fat to melt. Stop when the mixture looks like coarse crumbs. You want some pea-sized chunks of fat to remain. These fat chunks are the secret to flakiness.

Step 3: Add Liquid and Fold

Make a well in the center of your flour mixture. Pour in the cold vegan buttermilk. Use a fork or spatula to mix gently. Mix until the dough just comes together. The dough will be sticky and shaggy. This is good. Do not overmix. Do not knead. 🚫 Overmixing develops gluten. This makes biscuits tough.

Step 4: The "Fold" for Layers

Turn the shaggy dough onto a floured surface. Sprinkle a little flour on top. Gently pat the dough into a rectangle. Fold the rectangle into thirds, like a letter. ✉️ Turn the dough 90 degrees. Pat it out again. Fold it into thirds one more time. This folding process creates the flaky layers. Do not do it more than 3-4 times.

Step 5: Cut and Bake

Pat the dough out to \frac{1{2 inch thick. Use a 2.5-inch biscuit cutter. Dip the cutter in flour first. This prevents sticking. Press the cutter straight down. Do not twist it. 🚫 Twisting seals the edges. This stops the rise. Place the biscuits on a baking sheet. Let the sides touch. This helps them rise even taller. Brush the tops with melted vegan butter. Bake for 12-15 minutes. Bake until tall and golden brown.

Part 2: The Rich & Savory Vegan Sausage Gravy

While the biscuits bake, we make the gravy. This gravy is the heart of the dish. Traditional gravy has two key components. First, sausage fat (lard) for flavor. Second, dairy milk or cream for the body. We will replace both. We will build flavor from plants.

Building the Vegan "Sausage" Base

We need a savory, meaty element. 🧑‍🍳 This is what makes the gravy so satisfying. You have three great options. 1. Store-Bought Vegan Sausage: This is the easiest choice. Use brands like Beyond Sausage, Impossible, or Lightlife. Crumble the "sausage" in a hot skillet. Brown it well. 2. Diced Mushrooms: This is a great whole-food option. Use 8 oz of cremini or shiitake mushrooms. Dice them very small. Sauté them until dark brown. 🍄 3. TVP (Textured Vegetable Protein): This is a cheap, amazing option. Rehydrate \frac{1{2 cup of TVP crumbles in hot broth. Sauté it with soy sauce and spices. It has a perfect texture.

Creating the Creamy Roux

The body of the gravy comes from a roux. A roux is a cooked paste of fat and flour. It is the thickener for all classic gravies and sauces. The fat can be vegan butter or olive oil. We use all-purpose flour. (Use GF flour for a gluten-free version). You must cook the roux for 1-2 minutes. This toasts the flour. It removes the raw, pasty taste. This is a critical step for good flavor.

The Best Plant Milk for Gravy

The liquid for the gravy must be creamy. Use unsweetened, plain plant milk. 🥛 Do not use vanilla-flavored milk. Check the label. Oat Milk: This is the best choice. It is naturally creamy and thick. Soy Milk: This is also excellent. It has a neutral flavor and high protein. Cashew Milk: Very creamy, but more expensive. Avoid thin milks like rice milk or standard almond milk.

Vegan Sausage Gravy Recipe

This gravy comes together in 10 minutes.

Ingredients:

\frac{1{2 lb Vegan Sausage Crumbles (or 8 oz mushrooms)
\frac{1{4 cup Vegan Butter (or olive oil)
\frac{1{4 cup All-Purpose Flour
3 cups Unsweetened Plant Milk (e.g., Oat)
1 tsp Dried Sage (essential)
\frac{1{2 tsp Dried Thyme
Lots of Black Pepper (essential) 🌶️
1 tbsp Nutritional Yeast (optional, for umami)
Salt to taste

Step 1: Brown the "Sausage"

In a large skillet, brown your vegan sausage crumbles. Use a little oil if needed. Cook until crispy on the edges. If using mushrooms, cook them until all water is gone. Remove the sausage/mushrooms from the skillet. Set them aside.

Step 2: Make the Roux

In the same skillet, melt the vegan butter over medium heat. Add the flour. Whisk it constantly. whisk The mixture will form a thick, golden paste. Cook this paste for 1-2 minutes. Keep whisking. This is your roux.

Step 3: Add the Milk

Slowly pour in the unsweetened plant milk. Keep whisking as you pour. Do it in small batches. The roux will seize and look lumpy. Do not panic! 😱 Keep whisking. The lumps will dissolve. The gravy will smooth out. Bring the gravy to a simmer. It will thicken beautifully.

Step 4: Season and Serve

Once thick, add your cooked sausage back in. Stir in the seasonings: sage, thyme, and nutritional yeast. Now add the black pepper. Be generous. This is a pepper gravy. Taste the gravy. Add salt as needed. Let it simmer for 2-3 minutes.

How to Serve Vegan Biscuits and Gravy

This is the best part. Your biscuits should be hot from the oven. Your gravy should be hot and bubbling. 🔥 Take a warm plate. Gently split two biscuits in half. Place the four halves on the plate. Face them up. Ladle the hot sausage gravy all over them. Be generous. Do not be shy with the gravy. Garnish with a little fresh parsley. Add one more crack of black pepper. This meal is a hearty, 10/10 comfort food. It is perfect for a cold morning. Or for "brinner" (breakfast for dinner). It proves that vegan food is not about sacrifice. It is about delicious, smart swaps. 🌟