I’m all about savory breakfast foods. As a child, I would eat donut after donut and syrupy pancake after syrupy pancake. Nowadays, I bypass the sweets and go straight for biscuits and gravy, breakfast burritos, avocado toast, and grits. Down with the sugar and up with the salt. Or, at least both with moderation. Born and raised in Texas, I have a special place in my lone star heart for biscuits and gravy so it was only a matter of time before making a vegan biscuit version with hearty mushroom gravy.
If you read this blog, you know I’m a strong mushroom advocate. They bring such an earthy, savory richness to any meal or sauce. I also added some unsweetened almond milk for creaminess, freshly cracked black pepper for some zing, and fresh thyme to dial up the savory a notch. The end result is the mouthwatering gravy of my dreams.
Looking for more breakfast options (both savory and sweet)? Check out these favorites: vegan buckwheat pancakes, avocado toast, vegan golden milk, vegan zucchini bread, or gallo pinto. If you make some vegan biscuits and gravy and drink some wine, let me know how it goes. Leave a comment, rate it, and don’t forget to tag a photo #plantandvine on Instagram.
vegan biscuits and gravy and wine pairings
Biscuits and gravy are delicious around the clock and can be eaten for breakfast, lunch, or dinner. Fortunately for us, that also makes it socially acceptable to wash down the thick, creamy, salty gravy and fluffy biscuits with a splash of wine. If you want to learn more about wine pairings, check out my vegan food and wine pairing guide. Here are some favorite wines for vegan biscuits and gravy:
- Barbera: the ideal wine for biscuits and gravy has enough tannins and acids to to refresh your palate between bites. Barbera does exactly that. It also brings a nice, savory flavor profile that pairs well with the thyme mushroom gravy.
- Suggested Regions: Asti, Piedmont, Italy
- Cabernet Franc: another red with enough tannins and acidity to wash your tastebuds clean with each sip. Flavors of strawberry, chili pepper, red plum, and a touch of green herbaceousness make this a tasty choice. Serve slightly chilled to lighten the profile even more.
- Suggested Regions: Chinon, Loire Valley, France
- Champagne Blanc de Noirs: What de what?! This is Champagne, a white sparkling wine, that is made entirely from Pinot Noir grapes. Delicious with yeast and biscuit flavors built into the wine, making it a complementary pairing.
- Suggested Region: Champagne, France
Vegan Biscuits and Gravy
Vegan biscuit and gravy recipe – savory, satisfying, and comforting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 7 servings
- Category: Vegan, Vegetarian, Breakfast
- Method: Baking
- Cuisine: American, Vegan, Healthy
- 1 cup unsweetened plain almond milk
- 1 tablespoon fresh lemon juice
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 4 tablespoons unsalted vegan butter
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/3 cup diced onion (yellow or white)
- 8 ounces thinly sliced cremini mushrooms
- 1 pinch each salt and pepper (plus more to taste)
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup vegetable broth
- 2/3 cup unsweetened plain almond milk
To make vegan biscuits:
Preheat oven to 450 degrees F.
Add lemon juice to almond milk to make vegan buttermilk. Set aside.
In a large mixing bowl, whisk together dry ingredients. Add cold butter and use fingers to combine the butter and dry ingredients. It should look like a crumbly sand when it is ready. You don’t want the butter to get too warm in this stage, so work quickly.
Make a well in the dry ingredients using your finger. Pour in the vegan buttermilk mixture slowly, about 1/4 cup at a time, while gently stirring. Stir until just slightly combined. It will be very sticky.
Put dough on a floured surface such as a cutting board. Dust the top of the dough with additional flour. Turn the dough over on itself 5 times – barely kneading. This is a very gentle step. It is important to not overwork the dough.
Using floured fingers, press the dough into a 1-inch thick circle, handling as little as possible. You might need to add additional flour if the dough is too sticky.
Use a small dough cutter or a circular object with sharp edges (I used a small mason jar) and press straight down through the dough, then slightly twist. When you lift up, you will have the familiar biscuit shape. Place biscuits on a baking sheet in two rows, making sure they barely touch. Repeat until all dough is used. If needed, gently reform the dough and cut additional biscuits.
Brush the biscuit tops with melted non-dairy butter. Press a small divot in the center of the biscuit using two fingers. This helps to prevent a dome from forming.
Bake for 10-15 minutes, until fluffy and slightly golden brown. Serve immediately.
- Add olive oil to large saucepan over medium heat. Add garlic, onion, mushrooms, and season with salt and pepper. Cook for 3 minutes, until the onions are translucent.
- Add flour and whisk to coat. Cook for 1 minute.
- Slowly whisk in broth and almond milk, starting with 1/2 cup at a time. Season again with salt and pepper.
- Cook until thickened, stirring frequently, over low heat. Taste and adjust seasonings as needed.
- Keep on low until you’re ready to serve, adding more almond milk as needed if it gets too thick.
- To serve, split biscuits and top with gravy. Store leftover biscuits and gravy separately. Biscuits can be kept in a tupperware or ziploc bag and gravy should be kept in covered container in fridge for up to 3 days.
*Recipe is a guide. Adapt as desired. Inspired by Minimalist Baker.
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