Serves 4 to 6 || Total time: 1 hour Active time: 45 minutes
Vegan biscuits and gravy is rustic, soul-warming comfort food at its best. The minute these biscuits touch your lips you’ll feel it: fluffy, buttery bliss. The vegan white pepper gravy is kept really simple, but don’t be skeptical of the short ingredients list. The roux creates plenty of toasty goodness, with a bit of heat from the white pepper. Use a vegetable broth that you really love, because the flavor will shine through.
The biscuits are golden and fluffy, the gravy is rich and peppery with a deep toasted roux flavor, and the whole thing comes together in about an hour. Many things in life are up in the air but I know this for sure: Biscuits and gravy truly make brunch feel better, or even dinner, or even your whole entire life.
Serve these family style, with the biscuits in a basket and the gravy in a boat, letting guests pour on what they like. Or plate them with some gravy poured over a biscuit or two, and fresh parsley sprinkled on top. Or serve them by the campfire, scooping up gravy from the pot, biscuit after flaky biscuit. Check out additional serving suggestions below!
This recipe uses the traditional roll and cut method for tall straight sides and a clean edge. But if you want to save time, you can totally use an ice cream scoop to make drop biscuits. TBH that is what I usually do, and reserve this more involved way for when I am really trying to impress.
If you need a nut-free option, my Easy Mushroom Gravy works just as well here, rich and savory without the cashews.
Tips for Perfect Biscuits
Get your coconut oil right. You want it at room temperature — soft and scoopable, not melted and not rock hard. It should be easy to pinch into the flour but still hold its shape. If it’s fully melted, pop it in the fridge for a few minutes until it firms up. Those little pieces of fat in the dough are what give you fluffy, layered biscuits.
Don’t overmix. Stir the dough just until the wet and dry ingredients come together. A few streaks of flour are totally fine. The more you mix, the tougher the biscuits get.
Be gentle with the scraps. When you press the leftover dough back together to cut more biscuits, handle it as little as possible. Those last biscuits won’t be quite as tender as the first batch, but they’ll still be biscuits.
Use a hot oven. 425°F is key. Make sure the oven is fully preheated. You want the biscuits to rise fast and get golden before they dry out.
What to Serve with Vegan Biscuits and Gravy
This is the kind of meal that loves a full brunch spread, but it’s just as happy with something simple on the side.
- Scrambled Tofu is always a hit and this Blackened Tofu Scramble is great, too!
- Vegan sausages. From the store or try homemade Italian Seitan & Bean Sausages or Smoky Maple Seitan Sausages.
- Roasted home fries or crispy hash browns
- Garlicky Sauteed Kale (leave off the tahini, since you have gravy)
- Garlicky Thyme Tempeh. Has sausage vibes but much less work.
VEGAN BISCUITS & GRAVY FAQ
Can I make the biscuits ahead of time? Yes. You can bake them earlier in the day and reheat in a 300°F oven until warmed through. They’re best fresh, but they hold up well because they’re so tender.
Can I make the gravy ahead? Sure thing! Make the gravy and store it in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
What if I don’t have a high-speed blender for the cashew cream? Soak the cashews in boiling water for at least 30 minutes, or in room temperature water for two hours or overnight. Then blend in a regular blender until smooth. It may take a little longer but you’ll get there.
Can I freeze the biscuits? Yup. Let them cool completely, then freeze in an airtight container. Reheat straight from frozen in a 325°F oven until hot.
What if I don’t want to use cashews? If you need a nut-free option, swap in my Easy Mushroom Gravy instead. It’s just as rich and savory without the cashews.
Why is my biscuit dough so sticky? It’s a soft-ish dough, which is what makes the biscuits so tender. Flour your surface and your cutter generously, and handle the dough as little as possible.
Can I make this gluten-free? Yes, use your favorite cup-for-cup gluten-free flour blend for the biscuits. The texture may vary slightly, but they’ll still be delicious. I like chickpea flour for a gluten-free roux.
Can I use black pepper instead of white? You can, but white pepper is worth seeking out here. It gives the gravy a sharper, more specific heat and keeps the color pale and creamy. Black pepper works in a pinch but it’s a different taste and you need to use more of it because it’s not as strong a flavor. Try white pepper if you can!
Can I use vegan butter instead of coconut oil? Yes. Use the same amount of cold vegan butter, cut into small cubes, and work it into the flour the same way. The biscuits will taste a little more buttery and less neutral than with coconut oil. Either way, you want the fat in distinct pieces when you mix, that’s what creates the flaky texture.
What is the apple cider vinegar for and do I need to use it? The apple cider vinegar mixed with the vegan milk creates acidic vegan buttermilk. You need the acid to get the chemical reaction that makes biscuits rise. Don’t leave it out.
What is a roux? A roux is just flour cooked in fat (in this case, olive oil) You stir them together over heat until the flour turns golden and toasty, which is what gives the gravy its rich, savory flavor. It’s a very traditional way to thicken sauces and one of the most basic and useful things you can learn in the kitchen.
Biscuits & White Pepper Gravy
Ingredients
For the biscuits:
- 2 teaspoons apple cider vinegar
- 1 cup unsweetened soy milk or almond or your favorite nondairy milk
- ⅓ cup refined coconut oil at room temperature
- 2 ¼ cups all purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- ¾ teaspoon salt
- ⅛ teaspoon baking soda
For the gravy:
- ½ cup unroasted cashews see FAQ if you don’t have a highspeed blender
- 2 cups vegetable broth
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- Chopped fresh parsley or chives for garnish
Instructions
Make the biscuits:
- Preheat the oven to 425°F. In a small bowl, stir the apple cider vinegar into the milk and set aside.
- Sift the flour, baking powder, sugar, salt, and baking soda together into a large mixing bowl. Add the coconut oil ( it should be soft and scoopable, not melted and not ice cold hard) and work it into the flour using your fingertips or a pastry cutter. Pinch and rub the oil into the dry ingredients until the mixture looks like coarse, pebbly sand with some larger, flattened bits still visible throughout, about the size of small peas. Those little pockets of fat are what create flaky layers, so don’t overwork it. A few uneven bits are fine.
- Make a well in the center and pour in the milk mixture. Gently combine with a fork, being careful not to overmix.
- Turn out the dough onto a floured surface and form into a 1-inch-thick disk. Use a 2-inch cookie cutter or a drinking glass to cut out biscuits. Lightly flour the cutter to prevent sticking.
- Place the biscuits on a rimmed baking sheet about 2 inches apart, then gently press the remaining dough back together and cut out more biscuits, adding them to the baking sheet.
- Alternatively, for drop biscuits, use an ice cream scoop to scoop the biscuits onto the sheet.
- Bake until puffy and golden brown, about 15 minutes, then transfer to a rack to cool.
Make the gravy:
- Combine the cashews and vegetable broth in a highspeed blender. Puree until completely smooth. Periodically stop the machine and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.(See the FAQ about cashews if you don’t have a highspeed blender)
- Preheat a saucepot over medium heat. Heat the oil, then sprinkle in the flour, using a slanted wooden spoon to stir until the flour is completely smooth and browned, about 5 minutes.
- Lower the heat. Slowly add the cashew cream mixture, stirring constantly with a whisk or big fork. The roux should absorb into the cream as you pour, thickening it. Keep stirring until thick and smooth, about 3 minutes. Add the salt and white pepper and continue to heat for another 2 minutes or so.
- Serve the biscuits with the hot gravy, garnished with chopped parsley or chives.
