One of my favorite things on the planet is biscuits and gravy. Vegan sausage gravy is incredible, but I wanted to do something a little different. A little special. This vegan biscuits and pot pie gravy is it! Buttery, flaky, completely perfect biscuits. Covered in gravy that tastes like the filling of a pot pie. Veggies, all the sage and fall herbs are in this creamy gravy. This recipe came be served for breakfast, or dinner. And makes the perfect side dish for Thanksgiving!
What You Need For These Vegan Biscuits and Gravy:
- Flour, Baking Powder, Sugar and Salt: These are the dry ingredients to start the biscuits.
- Vegan Butter and Vegan Buttermilk: Vegan buttermilk is simple to make by just mixing an acid with non-dairy milk.
- Garlic and Onions: Sautéed with vegan butter, then all is whisked with flour to make a roux.
- Non-Dairy Milk: I used Oat milk for the gravy.
- Mixed Veggies: I like to use a frozen mix so they are already cooked and just need to defrost.
- Sage, Rosemary, Thyme and Nutmeg: To make the gravy so dang delicious.
These vegan biscuits with pot pie gravy feature a really simple biscuit recipe. Plus, a really simple gravy recipe. Both of which you can keep in your back pocket for all your biscuit needs. Or gravy needs. The gravy can be customized to make sausage gravy or sawmill gravy. This combination with vegetable pot pie gravy is one of my very favorite things though!
Why Should You Make This Incredible Vegan Dish?
- The biscuits are flaky, buttery, salty, sweet and fluffy.
- The gravy is so dang delicious, I could drink it.
- This is one of the coziest dishes ever.
- Perfect for fall and sweater weather.
- You will be obsessed!
Vegan Biscuits and Pot Pie Gravy
Flaky, buttery, fluffy biscuits covered with a veggie pot pie gravy.
Ingredients
For The Biscuits
- 2 Cups All purpose flour
- 1 Tablespoon Baking powder
- 1 Tablespoon Organic cane sugar
- 1 teaspoon Salt
- 3/4 Cup Non-dairy milk, unsweetened I used oat milk
- 1 teaspoon Apple cider vinegar
- 6 Tablespoons Vegan butter, cold
For The Gravy
- 1/4 Cup Vegan butter, I used Country crock plant butter
- 4 Cloves Garlic, finely chopped
- 1/2 Cup Sweet onion, diced
- 1/4 Cup All purpose flour
- 2 Cups Non dairy milk, unsweetened
- 1/2 teaspoon Sage, dried or 1 Tbsp fresh
- 1/4 teaspoon Thyme, dried or 1 tsp fresh
- 1/4 teaspoon Rosemary, dried or 1 tsp fresh
- 1/2 teaspoon Nutmeg
- 1 1/2 Cups Frozen mixed vegetables, thawed
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425 degrees(F).
- Make the biscuits first. In a large mixing bowl, sift together the flour, and baking powder. Then stir in the sugar and salt. Set aside.
- In a large liquid measuring cup, whisk together the non-dairy milk and apple cider vinegar. Let sit for a minute. This will make a vegan buttermilk.
- Cut the cold butter into chunks, then drop them into the bowl with the dry ingredients.
- Cut the butter into the flour mixture, using a fork or pastry cutter. Then I like to use my fingers to pinch and press the butter into the flour. Until it is evenly distributed and the mixture resembles sand.
- Make a well in the center of the flour mixture, then pour the vegan buttermilk you made into the well. Stir the dough with a wooden spoon or spatula until the dough starts to come together. Then you can use you hands to knead a few times to make sure the dough is fully combined.
- Pour you dough into a floured surface. Flatten the dough, then fold it over it a few times. Flattening it back out.
- Press the dough down so it is about 1/2 an inch thick. Then cut circles or squares out of the dough. You should get six biscuits.
- You can reform the scraps and then cut out more biscuits.
- Place the biscuits in a greased baking dish or cast iron skillet. You want to place them up against each other. That will help them rise.
- Brush the tops with melted vegan butter if desired. Then bake for 12-15 minutes or until golden brown.
- While the biscuits bake, make the gravy. Heat the vegan butter in a large non-stick skillet on medium high.
- Add the garlic and onion to the skillet once the butter has melted. Sauté, reducing heat as needed, until the onion is translucent. About 2-3 minutes.
- Sprinkle the flour into the skillet and then stir to combine, making a roux. Let simmer for 1-2 minutes.
- Pour in the non-dairy milk, all the herbs and a few pinches of salt and pepper.
- Whisk to combine, making sure there are no lumps of flour left.
- Bring to a simmer, reduce heat to low and let simmer until the gravy is nice and thick. Whisking frequently.
- Pour in the veggies, stir to combine and let simmer for a few more minutes to heat up the veggies.
- Taste and adjust seasonings. Adding more salt and pepper if needed.
- Once the biscuits and gravy are both done, cut open a biscuits and serve with some of the gravy on top.
Video
Nutrition
Calories: 414kcal | Carbohydrates: 52g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 615mg | Potassium: 505mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3216IU | Vitamin C: 12mg | Calcium: 265mg | Iron: 3mg
I cannot wait to try these. I need to practice biscuit making anyway. This looks amazing.