Make these soul-satisfying, fluffy vegan biscuits and gravy with black pepper.
You’re going to LOVE this recipe! Vegan biscuits and gravy are my go-to whenever I need to throw something together quickly and don’t have time to go to the store.
How To Make Vegan Biscuits
Put all the dry ingredients in a bowl. Don’t leave it with clumps of baking soda, salt, etc. everywhere or else you’re going to end up with sour spots in your biscuits. Mix it thoroughly before adding your favorite vegan butter (like this one by Earth Balance).
Slice the stick about Â¾ of the way across. You’ll use the rest of it to make your gravy.
Ultimately, we want our butter to be pea-sized. I like to cut it up with a butter knife first.
Toss the butter in the dry mixture so each piece is coated and doesn’t stick.
Then go in with your pastry blender and mash the butter.
Stick the entire bowl into the refrigerator to make sure the butter is still nice and cold. We’re going to add oat milk and knead it in the next step, and we don’t want the butter to melt during that process.
Make a deep well and add your oat milk. Mine overflowed a little at the top, but that’s okay. Lightly mix it just until moistened, then turn it out onto a floured surface.
Knead the dough, just until it holds together. The kneading is what layers the butter so you get nice flaky biscuits!
I have my rolling pin and baking sheet within reach. I want to work quickly- again just want to make sure that butter doesn’t melt before it gets into the oven.
Place a piece of plastic wrap on top, roll out the dough with a rolling pin until it is Â¾ inch thick, and cut into the shape that you want. I like wedges because I don’t have to worry about scraps.
Spread out your biscuits on a baking sheet and pop them in the oven for 10 minutes. I got 18 biscuits from this amount of dough.
Tips for Making Fluffy Biscuits
- Baking powder reacts when you add a liquid, forming air bubbles. The acid (cream of tartar) also helps with this.
- Knead biscuit dough just until combined so you don’t knock out the air. Kneading also helps layer the butter, which releases steam as the biscuits cook.
- Cut in cold butter until it resembles the size of a pea. It helps spread the butter throughout the dough so you get small steam pockets.
How To Make Vegan Gravy
It helps to have everything already measured out and by your side for easy access while you continue stirring the roux.
Your roux will look like this for a while. This picture is after incorporating just 1 tablespoon of flour. You don’t want to add the flour all at once because it could make the roux grainy. Instead, work slowly over the course of about 10 minutes.
This is what your roux will look like when it’s done—thick and creamy! Next step is to let it cool and add the oat milk.
You want to work on low or no heat. If you’re using a wooden spoon, stir in small circles to break up clumps of roux. A whisk is ideal- use a plastic one if your pan is nonstick.
This is what your gravy will look like once the oat milk is incorporated. Add your salt, pepper, and sauteed mushroom.
Do a taste test and adjust accordingly. I like a lot of pepper in mine!
Tips for Making Gravy Thick & Creamy
- Start with a roux of vegan butter and flour.
- Take your time incorporating small amounts of flour so that the roux doesn’t turn out grainy.
- Slowly incorporate 1 cup of oat milk at a time while working over low heat.
Time to enjoy!
- Vegan Biscuits:
- 3 cups all-purpose flour (no need to sift)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ¾ teaspoon cream of tartar
- ¾ cup unsalted vegan butter
- 1 cup sweetened oat milk
- Vegan Gravy:
- ¼ cup vegan butter
- 8 tablespoons all-purpose flour, divided
- 3 cups oat milk, divided
- 1 ½ cup diced mushrooms
- Drizzle avocado oil (just enough to saute mushrooms)
- Salt and pepper to taste (I used about 1 teaspoon of each)
- Preheat oven to 450℉
- Mix Dry Ingredients: Flour, baking powder, sugar, salt, and cream of tartar.
- Cut in the butter. Cut the vegan butter into small chunks, toss them into the dry ingredients so they don’t stick together, and then finish it off using a pastry blender. If you don’t have a pastry blender, you can literally cut them into smaller chunks using two knives. You want the vegan butter to be about the size of a pea and evenly mixed so you don’t have any large clumps.
- Refrigerate 10 minutes. I really liked working with this brand of vegan butter (Flora), but noticed that it melted easier than real butter. So I put the entire bowl with the flour mixture and cut-in butter in the refrigerator to make sure the vegan butter was nice and solid before working it into a dough.
- Add cold milk. Make a well in the middle of the flour mixture. Add the milk at once into the well. Stir until the mixture is moistened
- Knead dough and roll it out. Turn dough out onto a lightly floured surface (I like to use my silicone mats). Knead dough just until everything holds together. Cover it with plastic wrap and roll out the dough using a rolling pin until the dough is about ¾ inch thick.
- Cut biscuits. Cut biscuits into your desired shapes (I like to do wedges) and spread them out on an ungreased baking sheet
- Bake 10 minutes.
- Wash and chop mushrooms. Wipe mushrooms off with a damp cloth or paper towel. Pull the caps off of the stems, discarding the stems. Chop into small pieces, about 1 ½ cups. Saute them in a little bit of avocado oil until they’re tender and set them aside while working on the roux.
- Melt butter on medium-low heat (setting 4 of 10 on my stovetop)
- Gradually add 8 tablespoons of flour, 1 tablespoon at a time. Mix into the butter with a whisk or wooden spoon as you go, stopping when the roux is thick. It took me about 10 minutes to mix in all of the flour. Continue stirring until the roux turns a light brown and smells nutty.
- Take the roux off of the heat to cool slightly.
- Mix in 1 cup of oat milk over low heat. This can be done without heat if your pan is already very hot. When the first cup is incorporated, add the second cup of milk. Repeat with the third.
- Add your salt, pepper, and mushrooms. Stir to combine.
- Serve warm over fresh biscuits.
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