Guys, it took my three tries to get these biscuits right and I did it!! I’m fairly new to vegan baking and it is not an easy thing to learn, but I’ll keep testing recipes and measurements so that you don’t have to! So please try these biscuits or all of my labor will have been in vain. Well almost in vain, we still got to stuff our face at our house!
This recipe was inspired by one of the best breakfast’s I ever had, the Biscuit’s and Gravy at the Denver Biscuit Company. If you ever go to Denver, I highly recommend you go there, the food is amazing! Best hangover breakfast a girl (or guy) could ask for. The gravy is the exact same from my Vegan Poutine recipe, because why mess with perfection amiright? That gravy is creamy, super flavorful and its even thick like meat gravy. I don’t know how I did that, but I’m damn proud of myself for it.
If you’ve never made biscuits before, I know the directions sound a little complicated but trust me, it’s actually really easy and quick! You just have to make sure you’re not kneading the dough or mixing too hard. I’m telling you, right now you are less than 30 minutes away from buttery, flaky goodness that is so much more delicious and better for you than store-bought mix. You don’t even have to serve them with gravy, they’re delicious topped with jam or just butter. I hope you love them as much as I did!
Until Next Time,
Jackie
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Perfect Vegan Biscuits and Gravy
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 biscuits 1x
- Category: Breakfast
- Cuisine: Vegan, Vegetarian
Description
Perfect buttery, flaky biscuits topped with creamy mushroom gravy. All 100% vegan and ready for your enjoyment in under 30 minutes!
Ingredients
Scale
- For Biscuits
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1 cup unsweetened almond milk
- 1/4 cup vegan butter*
- 1 tsp apple cider vinegar
- 2 tbs baking powder
- 1 tsp sea salt
- 2 tsps sugar
- For Gravy
- 1 tbs olive oil
- 1 white onion, diced
- 5 garlic cloves, minced
- 2 tbs fresh thyme
- 1/4 cup chives, chopped
- 8 ounces white mushrooms, sliced thin
- 1/4 cup potato starch*
- 1 cup vegetable stock
- 3 cups almond milk
- salt and pepper
Instructions
- Preheat your over to 425 degrees. Grease a large baking sheet with coconut oil or another high heat cooking oil.
- Combine both flours, baking powder, sugar and salt into a large bowl. Take the vegan butter and crumble it into the flour mixture on tablespoon at a time. You want to use your fingers to mix the butter into the flours by breaking the butter up and rubbing it into chunks of the flour. When the butter is fulling incorporated the mixture should look like slightly wet sand. If it doesn’t seem grainy enough yet add some more butter, I added 2 more tablespoons.
- Whisk the cider vinegar and the almond milk together. Make a well in the middle of the flour mixture and pour in the vinegar, almond milk mixture. Stir the flour into the mix gently until it is incorporated. You don’t want to over mix it because the biscuits will be tough instead of flaky.
- Lightly flour a surface and dump the mixture onto it. Fold the dough over gently about three times then pat it roughly into a rectangle about 1 1/2 inches thick. Now, use a biscuit cutter or a pint glass to cut out the biscuits. I use a cocktail shaker for this part because it’s sharp and the perfect size. You should end up with 8-10 biscuits.
- Brush the tops of the biscuits with melted vegan butter and bake for 15 minutes. After the 15 minutes is up, check on them. The bottoms should be golden brown. I had to cook mine for about three extra minutes.
- While the biscuits are baking, throw together the gravy! Prepare the gravy using the directions from my Vegan Poutine recipe. Let the biscuits cool and then serve topped with the gravy and some extra chives for garnish! Enjoy!
Notes
*You can use coconut oil instead of vegan butter if you don’t want to use soy products.
**For the Gravy you can use all purpose flour if you don’t have potato starch but double it and use a 1/2 cup.
