Biscuits & Gravy2020-09-02
- Yield : 6 to 8 servings
- Servings : 6
- Prep Time : 50m
- Cook Time : 25m
- Ready In : 1:15 h
We have some great news for you! We have created a completely plant-based version of the traditional American Biscuits and Gravy dish you always crave for. These delicious Biscuits and Gravy are so fluffy and full of flavor, you will absolutely love them. A great recipe to make for your friends and family during the holidays.
There’s no need to use traditional milk or butter in this recipe, the plant-based versions of these ingredients work like a charm. The flavors and texture are on point and we are delighted to report that they are fairly easy to prepare!
As simple as this recipe is, there are some pre-cooking steps to be considered: always chill the vegan butter and the soy milk previous to starting. This step is very important if you really want to achieve the desired biscuit texture.
Biscuits & Gravy
Biscuits and gravy are a perfect match. They compliment each other so well and it’s hard to imagine one without the other so make sure you try both of these plant-based versions together and in order to have the full experience. So good!
The Simplest and Best Gravy
This uber simple vegan gravy recipe is as easy and as quick as it gets. You can whip it up in a couple of minutes and use it with any preparation you fancy. A MUST in our beloved Thanksgiving table and Christmas dinner! But you can always add some to your comforting and classic roasted or mashed potatoes.
Can I Store The Biscuits and The Gravy?
If you got a bit carried away or simply wanted to have some extra ready to eat at any time, you can easily store both the gravy and the biscuits separately. You can freeze the leftover gravy and it can last for up to 3 months. When it comes to the biscuits, store them wrapped with foil or any wrap in your cupboard. If you won’t be using them for a while, feel free to freeze them too.
Photos by Alfonso Revilla
- For the Biscuits:
- 6 tablespoons of vegan butter
- 1 cup of unsweetened plain soymilk
- 1 tablespoon of apple cider vinegar
- 2 ¼ cups of all-purpose flour
- 1 ½ tablespoons of baking powder
- 1 tablespoon of sugar
- ½ teaspoon of salt
- For the gravy:
- 1 cup of water
- 1 vegetarian bouillon cube
- 2 tablespoons of vegetable oil
- ⅛ cup of diced yellow onion
- 2 tablespoons of all-purpose flour
- Salt and pepper, to taste
Place the 6 tablespoons in a freezer-safe dish and chill in the freezer for 20 minutes.
In a glass liquid measuring cup or bowl, whisk together the soymilk and apple cider vinegar and allow to rest for 10 minutes. After 10 minutes on the counter, place in the refrigerator until ready to use.
Preheat the oven to 425 degrees F and prepare your baking sheet with a silicone baking mat or parchment paper.
In a large bowl, thoroughly combine the flour, baking powder, sugar, and salt.
After 20 minutes, add the frozen vegan butter to the dry flour mixture and use a fork (or pastry cutter) to mix it in until it looks like a crumbly mixture.
Pour the soymilk mixture into the bowl and mix together by hand. Be careful not to overmix.
Add a handful of flour to your surface and spread it around. Using your hands, spread out the dough. Fold it in half, then fold it in half again, and then stretch it back out. Repeat this four times. If the dough is sticking, add a little more flour
Spread the dough out about 1 ½ inch thick and use a round cookie cutter (or a cup that’s about 2 ½ to 3 inches wide) to stamp out biscuits and add them to the prepared baking sheet.
Bake in the preheated oven for 12 to 14 minutes, until they’re lightly golden. Cool for 5 minutes.
For the gravy: Start by either boiling or microwaving the water and bouillon cube until it's a well-combined broth, then set it aside.
In a small pot over medium-heat, add the vegetable oil and onions and saute until the onions become translucent tender. Lower to a simmer, add the flour, and stir until your roux has a smooth consistency.
Add the broth, salt, and pepper, and stir over low heat until it thickens.