Biscuits and gravy don’t have to be hard. In fact, you can easily make both the biscuits and gravy, vegan, and from scratch, in under 30 minutes. Both recipes use very common ingredients that you probably already have on hand. The biscuits are fluffy, and dare I say it, “buttery”; the gravy tastes like it’s full of sausage without having any sausage, vegan or otherwise, anywhere near it.
Also, both the biscuits and gravy can be endlessly embellished. Add a bit of nutritional yeast, garlic, and parsley to the biscuits for a “Cheddar Bay” flair, or bulk up the gravy with your favorite vegan sausage, crumbled tempeh, or sauteed mushroom.
I mean, c’mon. Biscuits and gravy. Other than peanut butter and jelly, is there a more iconic duo?
Biscuits and gravy are my childhood. They were my favorite breakfast growing up, and nothing has really changed. It was only inevitable that when I went vegan, I had to develop a vegan version of biscuits and gravy.
So, the second video and recipe I created for my YouTube channel was just that. I made a delicious seitan sausage using a sausage seasoning I found at a Shaker village in Maine. The texture of the sausage and the flavor of the gravy were amazing, but a bit too labor intensive for the average person to want to actually pull off on a lazy Sunday morning.
Additionally, my vegan radar was not as developed at that point, and it wasn’t until I was cleaning up after that video shoot that I realized the refrigerator biscuits I had cooked and tasted in that video were not vegan.
Because of the biscuit faux pas, and 2 hours it took to actually make the sausage and the gravy, I’ve always been a bit self conscious about that video. Since the day I uploaded it, I’ve thought about how I would do things differently.
The recipes below are my redemption. The biscuits are delicious and almost as easy as store bought, and most importantly they are guaranteed to be vegan. The seitan sausage has been whittled down to a seasoning blend which I developed to replace the Shaker seasoning blend that I’d used up a year ago, that I couldn’t in good consciousness expect people to track down in order to make that recipe.
So, here they are: Easy Vegan Drop Biscuits, and “Sausagey” Herb gravy. Watch the video below to see how I made them both, and then scroll down for the full recipes.
These quick and easy vegan drop biscuits are a cinch to make, and are a great accompaniment to your favorite vegan gravy.
- 3 cups all purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 tablespoon salt
- 1/2 cup refined coconut oil
- 1 batch Monson’s Vegan Baking Mix (see above)
- 1 to 1 1/2 cups unsweetened soy or almond milk
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
Add all ingredients to a food processor. Process until you have a uniform consistency, and there are no chunks of coconut oil. Refrigerate in an airtight container until ready to use.
Preheat oven to 450 degrees fahrenheit (435 for convection).
Add the vinegar to 1 cup of milk. After about 10 minutes, add the milk mixture to the baking mix. Gently stir with a fork to combine. Add more milk as needed so that you don’t have any dry baking mix in the bottom of the bowl. The dough should be slightly sticky, but not gloppy.
Using a 4 tablespoon ice cream scoop, or ¼ cup measuring cup, scoop out 8 biscuits, and place them on a parchment or Silpat lined baking sheet.
Bake for 15 to 20 minutes, or until the tops and bottoms are lightly golden.
If you want to make smaller biscuits, use a 2 tablespoon scoop to divide the dough, and reduce the baking time to about 10 minutes.
This gravy is just the starting point. You could add hydrated TVP, tempeh, vegan sausage, or mushrooms to add a bit of “meat” to this flavorful “sausagy” gravy. If you’re planning on serving this with my drop biscuits, I would recommend doubling this gravy recipe so that you have enough to smother all of the biscuits.
- 3 to 4 tablespoon olive oil
- 1 tablespoon Monson’s Sausage Seasoning Blend, or more to taste (see below)
- ¼ cup all purpose flour
- 2 to 3 cups soy milk, or your favorite unsweetened plant-based milk
- 1 tablespoon nutritional yeast
- 1 tablespoon Bragg’s Liquid Aminos, or low sodium soy sauce
- ½ teaspoon real maple syrup
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon whole fennel seeds
- 1/2 teaspoon red pepper flake (for a bit of heat)
- 1/2 teaspoon dried ground sage
- 1/2 teaspoon Seasoned Salt
- 1/4 teaspoon ground black pepper
Combine all herbs and spices in a mortar and pestle, or a small coffee grinder. Grind just enough to the crack open the fennel seeds, and slightly bread down the larger herbs. Store in an airtight container until ready to used
Add your oil and sausage seasoning to a pan. Bring the stove up to medium heat, and allow the oil and spices to mingle and lightly toast. Add your flour and cook for another two to three minutes, or until the flour starts to smell nutty.
Measure 2 cups of soy milk, and begin pouring it into the pan a little bit at a time. Stir continuously to break up and dissolve any clumps of flour. When all (or most) of the lumps are gone, pour in the remaining milk*. At this time, add the nutritional yeast, maple syrup, and Bragg’s. Bring the mixture up to a simmer, stirring continuously as your gravy thickens. If your gravy gets too thick, add more soy milk to thin it out.
Taste for seasoning. Sprinkle in a bit more sausage seasoning if the gravy seems to lack sausage flavor. Add more salt or Seasoned Salt if it tastes bland. Finish with a few grinds of fresh black pepper.
Serve on split biscuits with a sprinkling of fresh parsley.
*Lumps happen. Having your milk slightly warm when you add it to the pan can help to reduce them. Try your best to work the lumps out, but if you just can’t seem to remove them, don’t be afraid to run your gravy through a strainer before serving, or pop into a blender for a quick whirl. Nobody will be the wiser.