These Vegan Biscuits and Gravy are the ultimate comfort food breakfast! Tender vegan biscuits topped with a creamy sausage gravy for an easy plant based favorite!
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Biscuits and gravy is a family favorite I grew up with. And every year, it is one of the favorite dishes at our extended family’s Christmas brunch.
I love figuring out ways to replicate our family favorites in a healthier, vegan form. Rather than miss out on this delicious meal, I found a way to make it meat free, dairy free, and oil free! It’s easy, and can be made ahead, making it a perfect recipe to bring to a brunch.
Biscuits and gravy is a traditional American breakfast, especially in the south. It is said to have originated before the Revolutionary War as a way to make food stretch farther.
The traditional recipe is made from fat drippings, milk, sausage, and butter filled biscuits. It’s a high calorie, high fat dish with little nutritional value.
My easy biscuits and gravy recipe has been lightened up with oil free vegan ingredients. If you have my Vegan Country Gravy Mix and Vegan Breakfast Sausage Links made in advance, you can enjoy this delicious breakfast in about 30 minutes!
Ingredients for this recipe
- Soy milk – or other plain, unsweetened non-dairy milk
- White vinegar
- Whole wheat pastry flour
- Baking powder
- Organic sugar
- Vegan Mayonnaise – or plain, unsweetened vegan yogurt. I have found that these biscuits rise a bit better with my vegan mayonnaise, but the vegan yogurt will also work.
Sausage Gravy Ingredients
- Vegan Country Gravy Mix – this gravy mix is quick and easy, and makes enough for several batches of country gravy. It can easily be made gluten free by using rice flour instead of the wheat flour
- Soy Milk – or your preferred non-dairy milk. Be sure to use a plain, unsweetened variety, or your gravy will have a strange taste
- Vegan Breakfast Sausage Links – I like to make these ahead of time. They freeze well, and are nice to have on hand to accompany weekend breakfasts. You can substitute these with your favorite vegan breakfast sausage, or even with mushrooms. But the breakfast sausage adds a nice flavor to the gravy.
How to make vegan biscuits and gravy
make the biscuits
Begin by mixing up your biscuit dough, but hold off from putting the cut biscuits in the oven until you have your gravy ingredients prepped. You want to enjoy them hot out of the oven!
Step 1: Start with making vegan buttermilk, by mixing the white vinegar into the soy milk. Set this aside and allow it to curdle and thicken.
Step 2: Combine the dry ingredients in a medium mixing bowl. Add the vegan mayonnaise and cut in with a pastry cutter until the mixture is crumbly.
Step 3: Pour in the soy milk, and mix it in with a fork. Don’t over mix – stop mixing when it is just combined. Over mixing will cause tough biscuits.
Step 4: Place the dough on a floured surface and knead it just about 3 or 4 times. Then press it out to about 3/4 inch thickness. Cut out your biscuits with a round cookie cutter or an inverted drinking glass.
Make the sausage gravy
Step 1: Grind up your breakfast sausage in a food processor or finely dice it with a knife.
Step 2: Briefly saute the ground sausage in a non-stick pan on medium heat, just until it begins to brown.
Step 3: Add the gravy mix and stir in.
Step 4: Then gradually stir in the soy milk, stirring constantly so it doesn’t form lumps.
Step 5: Continue heating in the skillet over medium low heat until the gravy thickens.
How to serve
This vegan biscuits and gravy recipe can be a meal on its own. Place a split biscuit on a plate and spoon the delicious sausage gravy over the top. For a more filling breakfast, serve it with a tofu scramble and some fresh fruit.
You could also enjoy this recipe as a breakfast for dinner. Serve it alongside a green salad, some sauteed kale or other greens, or some roasted vegetables.
Frequently asked questions
Leftover biscuits will keep on the counter in an enclosed container or Ziploc bag for 3 days or in the refrigerator for 5 days. Reheat them by placing them in a 350 F oven for about 4 minutes, or in the microwave for a few seconds.
The gravy can be kept in a jar or enclosed container in the refrigerator for 5 to 7 days. Reheat it in a pot on the stove on medium heat, or in the microwave. If the gravy becomes too thick after storage, add a small amount of soy milk to thin it out.
To make the biscuits gluten free, substitute the whole wheat pastry flour with a gluten free flour blend like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
The sausage gravy can be made gluten free by substituting rice flour for the wheat flour. Leave the sausage out, find a gluten free vegan breakfast sausage, or use mushrooms.
Yes, it can! It’s a perfect recipe for when you have leftover biscuits from the previous night’s dinner. Both the biscuits and the sausage gravy are quick and easy to reheat for an almost instant breakfast meal.
For more vegan breakfast recipes, see:
- Whole Wheat Vegan Pancakes
- Pumpkin Pancakes
- Vegan Breakfast Casserole
- Blueberry Oat Bars
- Oil Free Vegan Granola
- Vegan Breakfast Hash
- Granola Bars
- Vegan Frittata
- Vegan French Toast
- Vegan Eggs Benedict
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Vegan Biscuits and Gravy
- ½ cup unsweetened non-dairy milk
- 1½ teaspoons white vinegar
- 2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 tablespoon organic sugar
- 1 teaspoon salt
- ½ cup Vegan Mayonnaise
Make the vegan biscuits
- Preheat your oven to 450° F.
- In a bowl or measuring cup, stir the white vinegar into the soy milk. Set this aside. This will make a vegan "buttermilk".
- Mix together the dry ingredients in a medium mixing bowl.
- Use a pastry cutter to mix the vegan mayonnaise into the flour mixture. You want the mixture to be crumbly.
- Pour in the soy milk and mix until it is just combined. Do not over mix.
- Turn the dough out onto a floured surface. Knead it just about 3 times.
- Press the dough out to about ¾ inch thickness. Cut out the biscuits with a round cookie cutter. An inverted glass will also work as a biscuit cutter.
- Place the biscuits on a baking sheet lined with parchment paper or lined with a silicone baking mat. Bake for 10-12 minutes.
Make the sausage gravy
- Grind up the vegan sausage in a food processor or chop it finely with a knife.
- Place the ground up sausage in a non-stick skillet, and saute it briefly until it is lightly browned.
- Stir in the gravy mix to coat the sausage.
- Slowly stir in the non-dairy milk, stirring constantly to keep the gravy from forming lumps.
- Continue cooking the gravy over medium low heat until it comes to a boil and thickens.
- Spoon the sausage gravy over the biscuits and enjoy!
Nutrition calculations are approximate.