Biscuits and Gravy


Vegan Buttermilk Biscuits and “Sausage” Gravy

A box of miyoko 's european style cultured vegan butter.

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!

  • Author: Lori


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 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


Vegan Buttermilk Biscuits

  • Preheat oven to 450.
  • Combine nut milk and lemon juice and let sit about 10 minutes. This is your buttermilk.
  • 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 including a bit of olive oil because plant-based products are naturally low in fat. Guiltless gravy…score! Cashew milk gives the gravy a creamy texture. Let it come to room temperature before whisking in the flour to minimize lumps.

  • Heat olive oil and brown veggie sausage in skillet over medium heat.
  • Whisk together the milk and flour and add to the hot pan.
  • Lower heat and cook for 5 minutes until gravy thickens.
  • Season with salt and pepper to taste.
  • Serve on top of warm biscuits.


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.

Keywords: vegan biscuits, veggie sausage gravy, mothers day, brunch, breakfast