Vegan Biscuits and Gravy Recipe: Flaky, Buttery, and Dairy-Free! (2024)

Last Updated on by Abril Macias 4 Comments

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This Vegan Biscuits and Gravy recipe is the best dairy- and egg-free way to make flaky and tender biscuits with creamy plant-based gravy.

Vegan Biscuits and Gravy Recipe: Flaky, Buttery, and Dairy-Free! (1)

Everyone loves a freshly baked biscuit, not to mention one slathered in homemade gravy. And now plant-based eaters can rejoice: these biscuits and gravy are 100% vegan, and every bit as savory, buttery and delicious.

How to Make Vegan Biscuits

Despite being vegan, this biscuit recipe is similar to your standard homemade biscuits. You’ll need the standard dry ingredients, plus a few dairy-free swaps to replace the milk and butter in most biscuit recipes.

Vegan Biscuits and Gravy Recipe: Flaky, Buttery, and Dairy-Free! (2)

How to Replace Dairy in Homemade Biscuits

It’s easier than you think to swap out butter for dairy-free homemade biscuits. For this recipe, you’ll use:

  • Vegan butter, which you’ll cut into small pieces to work into the biscuit dough.
  • Vegan yogurt. Choose an unflavored yogurt made with almond, cashew, oat, or coconut. For best results, use both regular vegan yogurt and 1 tablespoon of Greek-style vegan yogurt, which is thicker and adds a nice tang to the dough.
  • Plain nut milk, such as cashew or almond milk.

Vegan Biscuit Dough

To mix the dough and shape your vegan biscuits, start by combining the dry ingredients in one bowl. Then add the dairy-free butter in small pieces to the dry ingredients, working the butter into small flour-covered pieces. You can do this with your hands or a pastry cutter.

Next, add the wet ingredients (yogurt, Greek yogurt and nut milk) to make a shaggy, sticky dough. Be sure not to overmix anything, which can result in dense and chewy biscuits.

Vegan Biscuits and Gravy Recipe: Flaky, Buttery, and Dairy-Free! (3)

To cut the biscuits, shape the dough into a square on a flat work surface. It should be about 1-inch thick, with a flattened surface. Use a sharp knife or rotary cutter to slice the dough into 8 equal squares. Be careful not to press down on the biscuit dough too much, which can prevent all those flaky layers from forming.

Let the cut biscuits chill in the freezer for about 20 minutes before baking them to flaky, golden brown perfection.

Vegan Biscuits and Gravy Recipe: Flaky, Buttery, and Dairy-Free! (4)

How to Make Vegan Gravy

While your vegan biscuits bake, it’s time to make your gravy. If you like, you can use a link of plant-based sausage to add texture and a familiar meat-like flavor to your sauce.

The other ingredients you need for this creamy and savory homemade gravy recipe are:

  • Vegan butter
  • Scallions
  • All-purpose flour, to thicken the sauce
  • Plain, unsweetened nut milk
  • Nutmeg, for a touch of warmth
  • Garlic powder for the signature gravy flavor

Make the gravy right in a large cast-iron skillet. The recipe comes together in minutes and results in a thick, creamy and flavor-filled sauce that you’ll want to eat straight out of the pan!

Vegan Biscuits and Gravy Recipe: Flaky, Buttery, and Dairy-Free! (5)

Serving & Storing

Serve your vegan biscuits and gravy fresh and hot! You can also top your flaky biscuits with fruit jam (try one of my low-sugar jam recipes made with peaches and vanilla or raspberries), a pat of plant-based butter, or alongside a warm bowl of homemade soup.

The gravy goes just as well over seared tofu, tempeh, or other plant-based protein for a hearty meal that you won’t miss the meat in.

You can store the gravy in an airtight container in the fridge for up to 5 days. Keep the biscuits on the counter for up to 2 days. Both the biscuits and gravy can be frozen for up to three months.

To defrost frozen vegan biscuits or gravy, let both thaw in the fridge overnight or on the the counter for a few hours before serving. You can also warm them in the oven, wrapped in aluminum foil.

Vegan Biscuits and Gravy Recipe: Flaky, Buttery, and Dairy-Free! (6)

After enjoying your vegan biscuits and gravy, give these recipes a try next:

Vegan Biscuits and Gravy Recipe: Flaky, Buttery, and Dairy-Free! (7)

I’d love to see your masterpieces! If you make this or any of my recipes be sure to tag @foodlovecooks on Instagram, Facebook, Twitter, and Pinterest!

Vegan Biscuits and Gravy Recipe: Flaky, Buttery, and Dairy-Free! (8)

Vegan Biscuits and Gravy

Flaky, buttery vegan biscuits with gravy will have you not even missing the dairy in this 100% plant-based Southern treat.

3.38 from 8 votes

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Course Breads, Breakfast, Side Dish

Cuisine American

Servings 8 biscuits

Calories 490 kcal

Ingredients

Biscuits

  • teaspoons baking powder
  • teaspoons salt
  • teaspoons sugar
  • ¼ teaspoon baking soda
  • 3 cups AP flour plus more for dusting
  • ¾ cup and 1 teaspoon vegan butter cut into half cm cubes plus more for brushing
  • ¾ cup plain vegan yogurt
  • 1 tablespoon vegan Greek yogurt
  • 2 tablespoons plain cashew or almond milk

Gravy

  • 1 vegan sausage minced (optional)
  • 4 tablespoons vegan butter
  • ¼ cup spring onion finely chopped, plus more for serving
  • 2 tablespoons flour
  • 2 cups plain cashew or almond milk
  • ½ teaspoon nutmeg
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground pepper

Instructions

  • Preheat the oven to 400°F / 204°C.

  • In a large bowl, mix until combined the baking powder, salt, sugar, baking soda and flour. Add small pieces of vegan butter and mix them until they are covered in flour. Add the vegan yogurt, Greek yogurt and cashew milk and combine with your hands until the mix is together and looks shaggy. Be careful to not overmix.

  • Dust the counter with flour and bring down the dough. Form a 1″ thick square with your hands, pressing along the dough. Then, cut the dough into four squares with a knife or pizza cutter. Make a tower with the four squares and press them down with your hands. Roll the dough to a 1″ thick rectangle. Trim the borders to have clean edges. Cut the rectangle into 8 squares. Place the biscuits on an oven tray covered with parchment and freeze them for 20 minutes.

  • Bake the biscuits for 20 – 25 minutes, until they are golden brown.

  • Meanwhile, make the gravy. Heat a large skillet over medium heat and melt the butter. Add the minced vegan sausage and the onions, cook them until they start to brown. Then, add the flour, mix everything together and cook for about one minute. Finally, add the cashew milk, nutmeg, garlic powder and pepper. Mix and bring to a boil, cook until the gravy has thickened. Season with salt.

  • Open the biscuits in half, fill with gravy and top with fresh parsley. Enjoy.

Nutrition

Calories: 490kcalCarbohydrates: 51gProtein: 11gFat: 27gSaturated Fat: 7gCholesterol: 9mgSodium: 1592mgPotassium: 204mgFiber: 2gSugar: 7gVitamin A: 1157IUVitamin C: 1mgCalcium: 286mgIron: 3mg

Keyword Vegan biscuits and gravy

Did you make this recipe?Let us know how it was!

Vegan Biscuits and Gravy Recipe: Flaky, Buttery, and Dairy-Free! (2024)

FAQs

What can I use in place of milk for biscuits and gravy? ›

Unsweetened almond milk (especially barista styled almond milk and almond cooking milk), natural flavored full fat oat milk, and soy milk all make great substitutes for milk. Water is also a good substitute for milk in sausage gravy, though the color won't be as opaque as it would with a dairy free milk.

What are the two most important things to do to ensure a flaky and tender biscuit? ›

There's nothing better than tender, flaky biscuits. There are three things that guarantee tender, flaky biscuits every time: flour, fat and folding. The type of flour you use will take your biscuits from tough to tender.

What makes homemade biscuits dry and crumbly? ›

Crumbly
  1. When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. ...
  2. Margarine or butter may have been incorrectly measured. ...
  3. Remember that one stick of butter or margarine is equal to 1/2 cup and not 1 cup.

Which biscuit brands are vegan? ›

Popular Biscuit Brands with Vegan Options
  • Digestives: The classic and ever-popular Digestives have a vegan-friendly option. ...
  • Hobnobs: The plain Hobnobs are vegan, making them the perfect companion for your afternoon cuppa.
Mar 31, 2023

Which of the non-dairy milks is best for gravy? ›

Notes
  • I prefer unsweetened almond milk because I think it has a mild flavor, but soy, coconut, or cashew works here too. ...
  • I like using Not Chicken bouillon cubes for this vegan gravy because it gives it a “meaty” flavor that is included in all good southern gravy.
Sep 16, 2021

What is the best substitute for milk in a recipe? ›

If you're just running low on milk and don't want to head to the store, use these swaps to save your baking.
  • Cream or Half-and-Half. ...
  • Evaporated or Powdered Milk. ...
  • Sour Cream or Plain Yogurt. ...
  • Water (or Water and Butter) ...
  • Nut Milk. ...
  • Soy Milk. ...
  • Oat Milk. ...
  • Rice Milk.
Apr 3, 2023

Which liquid makes the best biscuits? ›

Selecting the liquid for your biscuits

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

What is the secret to a good biscuit? ›

It's super simple and makes tall, fluffy biscuits ready for breakfast, sandwiches, and more! The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!).

What kind of flour makes the best biscuits? ›

As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

Should you chill biscuit dough before baking? ›

And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

What causes flaky biscuits? ›

When you fold the dough, these pieces of butter stack on top of each other, creating rough layers of butter and dough that translate to flakiness once baked. Buttermilk Biscuits get maximum flakiness from a folding step built into the recipe.

What makes homemade biscuits rise? ›

Instead of using yeast, they use baking soda or baking powder for leavening to give them a beautiful rise. If you love these homemade biscuits, then you won't want to miss our top-rated quick-bread recipes.

What biscuits have no dairy? ›

  • Sainsbury's Rich Tea Fingers, Fingers 250g. ...
  • Sainsbury's Free From Chocolate Chip Cookies 150g. ...
  • Sainsbury's Free From Ginger Crunch Cookies 150g. ...
  • Sainsbury's Free From Shortbread 200g. ...
  • NOMO Deliciously Creamy Choc Bar 85g. ...
  • Sainsbury's Free From Digestives 160g. ...
  • Lazy Day Foods Millionaire's Shortbread 150g.

What dry biscuits are vegan? ›

Vegan Products That Are Biscuits
BrandNameCategories
ArnottsGingernutBiscuits
ArnottsJatz OriginalBiscuits
ArnottsVita Weats - OriginalBiscuits
Bonvalli'sTortas Olive OilBakery Biscuits
19 more rows

Does Pillsbury make vegan biscuits? ›

In conclusion, whether Pillsbury biscuits are vegan depends on the specific variety and ingredients used. While many Pillsbury biscuit options are likely vegan-friendly, it's crucial for vegans to read labels carefully to avoid any hidden animal-derived ingredients.

Can you use water instead of milk for gravy? ›

Simple Gravy Recipe Without Milk

This old fashioned gravy recipe made from pan drippings and a slurry of water and corn starch has been passed down in my family for generations. It's a foolproof gravy recipe and so easy to make following these simple instructions.

Can you substitute water for milk in biscuits? ›

Water can be used in most recipes that call for milk. According to the USDA, 88 percent of the volume of milk is water. No milk? No problem, just use one of the ten substitutes for milk in your baking and cooking at home.

What is a recipe substitution for dry milk? ›

Regular liquid milk can be substituted for milk powder in recipes that also include added water. One cup (240 mL) of regular milk can be used for every 1/4 cup (32 grams) of milk powder.

Can I use evaporated milk instead of milk? ›

Use evaporated milk instead of fresh milk in recipes. Add an equal amount of water. For example, if a recipe lists 1 cup (250 mL) milk, add ½ cup water to ½ cup evaporated milk. Try leftover canned milk in tea, coffee, omelets, soups, hot oatmeal or even spaghetti sauce.

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