Ingredients
For the Biscuits:
- 250g (2 cups) all-purpose flour *(or gluten-free 1:1 baking flour)*
- 1 tbsp (12g) baking powder
- 1 tsp (6g) salt
- 115g (½ cup) cold unsalted butter (or vegan butter), cubed
- 180ml (¾ cup) cold milk (dairy or plant-based)
For the Gravy:
- 2 tbsp (28g) butter (or olive oil for vegan)
- 200g (7 oz) vegetarian sausage crumbles (or 200g sliced mushrooms)
- 3 tbsp (24g) all-purpose flour
- 480ml (2 cups) milk (dairy or unsweetened almond milk)
- 1 tsp (2g) smoked paprika
- 1 tsp (1g) dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper to taste
- 1 tbsp (15ml) soy sauce (optional for umami)
Instructions
- Make the Biscuits
- Preheat oven to 220°C (425°F).
- In a bowl, mix flour, baking powder, and salt. Cut in cold butter until pea-sized crumbs form.
- Add milk; stir until just combined (don’t overmix!).
- Roll dough to 2.5cm (1-inch) thickness. Cut into 8 rounds. Bake for 12–15 minutes until golden.
- Cook the Gravy Base
- Melt butter in a skillet. Sauté vegetarian sausage (or mushrooms) for 3–4 minutes.
- Build the Gravy
- Sprinkle flour over sausage; stir 1 minute to cook off raw taste.
- Gradually whisk in milk, paprika, thyme, garlic powder, onion powder, and soy sauce.
- Simmer 5–7 minutes, stirring, until thickened. Season with salt and pepper.
- Assemble & Serve
- Split warm biscuits. Smother with gravy and garnish with fresh parsley or chives
Extra Tips
✨ Shortcut: Use pre-made biscuits to save 15 minutes.
✨ Gluten-Free: Swap flour for GF blend + 1 tsp xanthan gum.
✨ Mushroom Lovers: Use 300g cremini mushrooms instead of sausage for earthy flavor.
✨ Vegan: Use plant-based butter, milk, and vegan sausage.
FAQ's
Can I make the gravy ahead?
Yes! Store gravy in the fridge for 2–3 days. Reheat with a splash of milk.
How to store leftovers?
Biscuits are best fresh. Freeze unbaked dough for up to 1 month.
Is this gluten-free adaptable?
Yes. use GF flour and check sausage/milk labels.
Why is my gravy lumpy?
Whisk constantly while adding milk, and cook over medium heat.
