Vegan Cheddar Biscuits & Sausage Gravy

Fluffy, flaky vegan buttermilk-style cheddar biscuits go perfectly with this creamy, easy-to-make sausage gravy.
vegan biscuits and gravy

Vegan Cheddar Biscuits & Sausage Gravy

Fluffy, flaky vegan buttermilk-style cheddar biscuits go perfectly with this creamy, easy-to-make sausage gravy.
5 from 2 votes
Print Pin Rate
Author: Sarah Sullivan

Ingredients

Cheddar Biscuits

  • 3/4 cup unsweetened plain plant milk chilled
  • 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 6 tablespoons vegan butter chilled
  • 1 cup vegan cheddar shreds such as Daiya Cheddar-Style Cutting Board Shreds

Sausage Gravy

  • 8 oz vegan sausage crumbled
  • 2 tablespoons butter see notes
  • 1/4 tablespoons all-purpose flour
  • 2 cups unsweetened plain plant milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon poultry spice
  • black pepper and salt to taste

Instructions

Cheddar Biscuits

  • Preheat oven to 425°F. Line a baking sheet with a silicone mat or parchment.
  • Combine plant milk and vinegar and allow to sit while you measure your remaining ingredients. It will curdle and act as your vegan “buttermilk.”
  • Food processor method: In the bowl of a food processor, add flour, baking powder, garlic powder and salt and pulse to combine. Add in cubed butter and pulse several times. Then add in vegan cheddar shreds and continue to pulse until the mixture resembles coarse crumbs, with pea-sized bits of butter. By hand: In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Add in cubed butter and vegan cheddar shreds and use a fork or pastry cutter to cut butter into pea-sized bits.
  • Food processor method: Drizzle in “buttermilk” while pulsing. Continue to pulse until mixture comes together and pulls away from sides of food processor. Do not over-process. By hand: Drizzle “buttermilk” into dry mixture while gently mixing with a wooden spoon or spatula. Continue to stir until mixture just comes together.
  • Turn dough out onto a lightly floured surface. Pat the dough down with your hands into a small rectangle, then fold it in half. Repeat 2 more times to create extra flaky layers.
  • Pat or roll dough out one more time to roughly 1″ thickness. Use a biscuit cutter to cut out your biscuits. You can press together your leftover dough, pat back out to 1″ thick and cut out a few extra biscuits.
  • Arrange biscuits on lined tray. Bake 15-18 minutes, or until browned. Optionally, brush with melted butter after removing from oven.

Sausage Gravy

  • Add vegan crumbles to a medium skillet and sauté over medium-high heat until lightly browned.
  • Add in vegan butter (you can use less if your vegan sausage contains a lot of oil). Sprinkle flour over this mixture and continue to cook for 2-3 minutes, stirring often.
  • Add in milk about 1/2 cup at a time, stirring thoroughly to break up any clumps of flour and keep the gravy smooth. Gravy will thicken as you add more milk.
  • When gravy has reached desired thickness, reduce heat to low and stir in garlic powder, poultry spice and black pepper. Taste and adjust salt to preference.
  • Keep gravy warm until ready to serve. You can also make this gravy ahead of time, refrigerate and reheat when ready to serve.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.

3 Comments

  1. 5 stars
    Sarah, I’ve made biscuits a lot over the years (or scones as we call them over here!) and these were hands down the best I’ve ever made! I’ve never done the dough folding part before and it makes such a difference. They were so good I’m making more tonight to go with your white bean and kale soup😋

  2. I made these today, and they were so delicious! The biscuits were especially wonderful!

    Quick question, though: it says 1/4 T of flour to create the rue. I halved the recipe and needed about a 1 T to have it thicken to the right consistency. Is the 1/4 T correct?

Leave a Comment

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

*

Recipe Rating