Easy Vegetarian Biscuits and Gravy Recipe

Easy Vegetarian Biscuits and Gravy Recipe

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

  1. 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.
  2. Cook the Gravy Base
    • Melt butter in a skillet. Sauté vegetarian sausage (or mushrooms) for 3–4 minutes.
  3. 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.
  4. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *