Biscuits and Gravy

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Vegan Buttermilk Biscuits and “Sausage” Gravy

A plate of biscuits and gravy on the side.
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Let’s start with the biscuits. Perfect for slathering with butter and jam or topping with savory “sausage” gravy. What’s the secret to perfect biscuits? Freezing the butter before you make them! Cold butter releases steam as the biscuits bake, helping lift and form flaky layers. Several vegan butters are widely available. My favorite is Miyoko’s…it’s flavor and creamy consistency rivals that of premium traditional butters. Honest!

Then there’s the sausage gravy. Can you say ultimate comfort food? Creamy and so satisfying you could eat it by itself. Okay, true confession…I’ve done it!

  • Author: Lori

Ingredients

Units Scale

Vegan Buttermilk Biscuits

  • 2 cups all-purpose unbleached flour
  • 4 t baking powder
  • 1/4 t baking soda
  • 3/4 t pink Himalayan salt
  • 4 T frozen butter, grated
  • 1 T vegetable shortening (I use Nutvia buttery flavor)
  • 3/4 to 1 cup cashew or almond milk
  • 1 T fresh lemon juice

Vegan Sausage Gravy

  • 1/2 pound vegan ground sausage
  • 1 T olive oil
  • 1/4 cup all-purpose unbleached flour
  • 2 cups cashew or almond milk, room temperature
  • Salt and white pepper to taste

Instructions

Vegan Buttermilk Biscuits

  • Preheat oven to 450F.
  • Combine nut milk and lemon juice to create vegan buttermilk. Let sit about 10 minutes. 
  • In a large bowl, combine all dry ingredients. Grate the frozen butter into the flour mixture, add the vegetable shortening and using a pastry blender cut the butter and shortening into the dry ingredients until the mixture looks like crumbs.
  • Add the buttermilk, starting with ¾ cup. Stir just until the dough comes together. Dough will be sticky. If it is too dry add a bit more buttermilk.
  • Turn the dough onto a floured surface and using as little flour as possible, fold the dough over on itself a few times. Press into a 1-inch thick rectangle, cutting the biscuits with a 3-inch cutter. I use a drinking glass. Use the scraps of dough to form one or two more biscuits, handling the dough as little as possible.
  • Line a baking sheet or pan with parchment paper and place biscuits so they just touch each other.
  • Bake until biscuits are lightly browned, 15 to 20 minutes.

Vegan Sausage Gravy

Once you pop the biscuits in the oven, it’s time to make the gravy. First, brown the sausage in a bit of olive oil. Cashew milk gives the gravy a creamy texture. Let it come to room temperature before whisking in the flour to minimize lumps.

  • Use a large skillet to heat olive oil over medium heat.
  • Add veggie sausage and brown, using a spatula to break up the sausage into bite-size pieces.
  • Whisk together the milk and flour and add to the sausage.
  • Lower heat and cook for about 5 minutes, or until the gravy thickens.
  • Season with salt and pepper to taste.
  • Serve on top of warm biscuits.

Notes

Biscuits are best eaten the same day but will keep for 2-3 days. Refrigerate any leftover gravy for 3-4 days.

Recipe Idea: Make a speedy veggie pot pie and top with biscuits instead of pie crust. During the last 10 minutes of baking, top with leftover biscuits split in half horizontally and brushed with melted vegan butter.