We’ve been vegan for a good number of years now and, living in The South, we have an affection for biscuits and sausage gravy.
This calorie-laden carb-fest is usually served at breakfast or brunch, but I’d be lying if I said we didn’t just have this for dinner…
Biscuits and gravy is something that we’ve tried numerous incarnations of since becoming vegan and have always convinced ourselves that there’s a few recipes which are good and rival the conventional ones, but it wasn’t until I put this dish together tonight that I realised I was lying to myself all this time.
I did not create the recipe for either the biscuits or the gravy: I just found a good combination of two separate recipes and tweaked them slightly for my own liking. With that, once you’ve made devoured these biscuits and gravy, you should be thanking Minimalist Baker for her original biscuit recipe and The Southern Vegan for her gravy recipe.
I will say that other recipes that we’ve tried in the past were probably very similar to these but they fell flat because we didn’t pay close attention to the preparation, so believe me when I tell you that you should make this exactly as the recipe describes to get truly fluffy, golden biscuits.
Ingredients
- 4 vegan sausages or equivalent amount of sausage meat (like Gimme Lean)
- 5 cups plain, unsweetened almond milk
- 1 Tbsp lemon juice
- 2½ cup unbleached, all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- 2 tsp salt
- ¼ cup vegan butter
- ½ cup safflower oil
- 1 Tbsp black ground black pepper
Directions
- Cut up the sausages into small pieces and fry in a skillet until browned. Set aside.
- Put 1 cup of almond milk and the lemon juice in a cup. Stir and set aside.
- Preheat oven to 450F.
- Mix 2 cups of flour, the baking powder, baking soda and 1 tsp of salt together in a large bowl.
- Add the cold butter to the flour mixture and crumble it in with your fingers until the whole mixture is very fine. Try to work quickly and not warm the butter up too much.
- Make a well in the middle of the mixture and gently stir in the almond milk and lemon juice mixture, ¼ cup at a time. Only add enough until it’s all combined and the dough is a bit sticky.
- On a lightly floured surface, turn the dough over 5 or 6 times, only kneading very lightly each time. Get the dough to be about an inch thick (a US penny is 0.8in in diameter).
- Use a cookie cutter or cocktail shaker to cut circles out, 3-4in in diameter. Continue this process, reforming the dough until it’s all used up. This should yield 6-8 biscuits.
- Line them up on a baking sheet in two rows, with the edges just touching one another. Press lightly in the middle of biscuit to form a depression and lightly brush the tops with some melted vegan butter and put them in the oven. You’ll want to cook them for 10-15 minutes until slightly golden brown.
- In the skillet, add the oil, black pepper and½ cup flour over medium-high heat. Stir continuously until it thickens up and turns brown. This is a roux and will take about 10 minutes.
- Add the almond milk (up to 4 cups) until the gravy is of a consistency that suits you. Continue to stir the gravy and keep it smooth. Add the browned sausage to the gravy.
- Pull the biscuits out of the oven and smother with sausage gravy.
Serves 4. Prep time 30 minutes.
