Vegan Biscuits and Mushroom Gravy
Tall, flaky biscuits are built with plant-based butter for layered, tender interiors, then smothered in a savory mushroom gravy made from a classic roux with garlic, thyme, and black pepper. Using two types of mushrooms adds enough umami to carry the dish without any dairy. Set aside about an hour for this one — it is a natural fit for a weekend brunch.
Equipment
- Oven
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
- Rolling Pin
- 2.5-inch biscuit cutter or drinking glass
- Bench scraper (optional)
- Cast-iron or heavy skillet
- Wooden spoon or spatula
- Whisk (for gravy)
- Wire rack
- Chef’s knife and cutting board
Ingredients
For the Vegan Buttermilk Biscuits:
- ¾ cup unsweetened soy milk, cold almond or oat milk works; choose unsweetened for best flavor
- 1 tsp apple cider vinegar creates a quick vegan "buttermilk"
- 2 cups all-purpose flour spoon and level; a soft winter wheat flour yields tender biscuits
- 1 tbsp baking powder aluminum-free for the cleanest flavor
- ½ tsp baking soda helps lift and brown
- ¾ tsp fine sea salt use fine salt for even distribution
- 1 tsp organic cane sugar optional; balances savoriness and aids browning
- 6 tbsp vegan butter, very cold cut into 1/2-inch cubes; brands like Miyoko’s work beautifully
- 2 tbsp all-purpose flour for dusting the work surface
- 1 tbsp melted vegan butter or soy milk for brushing the tops (optional, for shine)
For the Savory Mushroom Gravy:
- 12 oz cremini mushrooms, sliced 1/4-inch look for firm, dry caps for best browning
- 4 oz shiitake mushrooms, stemmed and sliced optional but adds deep umami; can sub more cremini
- 1 tbsp extra-virgin olive oil for sautéing; neutral oil also works
- 1 cup yellow onion, finely diced from about 1 medium onion; dice small for a silky gravy
- ½ tsp kosher salt plus more to taste; seasons the sauté early for better browning
- ½ tsp freshly ground black pepper adjust to taste; pepper-forward is classic
- 3 cloves garlic, minced freshly minced for best aroma
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme, crushed between fingers
- 1 tbsp low-sodium tamari or soy sauce deepens savoriness and aids deglazing
- 3 tbsp vegan butter for the roux; plant margarine also works
- 3 tbsp all-purpose flour creates a blond roux to thicken the gravy
- 1 ½ cups unsalted vegetable broth, warmed warming prevents lumps when whisking into the roux
- 1 cup unsweetened soy milk protein-rich; yields a lush, stable gravy
- 1 tbsp nutritional yeast optional; adds nutty depth and color
- ⅛ tsp smoked paprika optional; a whisper of smokiness for balance
- 1 tsp white miso optional; stir in off heat for a savory finish
For Serving:
- 2 tbsp fresh chives or parsley, finely chopped for garnish; brightens and adds color
Instructions
- Preheat: the oven to 450°F (232°C). Position a rack in the upper third for maximum lift. Line a baking sheet with parchment paper.
- Make Vegan Buttermilk: In a medium bowl, whisk 3/4 cup cold unsweetened soy milk with 1 tsp apple cider vinegar; let stand 5 minutes. It will thicken slightly and appear gently curdled—this acidity helps the biscuits rise.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 3/4 tsp fine sea salt, and 1 tsp sugar (optional) until airy and uniform. For extra flake, chill the bowl and dry mix for 5 minutes.
- Cut in Fat: Add 6 tbsp very cold vegan butter to the dry mix. Using a pastry cutter (or two knives), work the butter in until you have mostly pea-sized pieces with a few larger, flat shards—those sheets create tender layers. Work quickly to keep the butter cold.
- Hydrate and Bring Together: Make a well and pour in the vegan buttermilk. Fold with a spatula just until a shaggy dough forms; it should look slightly dry with no big pockets of flour. Turn out onto a lightly floured surface.
- Lamination for Flakiness: Pat into a 3/4-inch thick rectangle. Fold in thirds like a letter, rotate 90°, and repeat 2 more times. This quick lamination (3 total folds) builds height. If the dough gets warm, rest it 2 minutes in the fridge.
- Cut and Pan: Pat to 1-inch thick and cut biscuits with a 2.5-inch cutter, pressing straight down (no twisting) for tall sides. Gather scraps gently and recut. Place biscuits close together on the prepared sheet so edges touch. Brush tops with 1 tbsp melted vegan butter or soy milk (optional).
- Bake: Bake at 450°F (232°C) for 12–15 minutes, until the tops are deeply golden and the sides show distinct layers. Rotate the pan at 10 minutes if your oven has hot spots. Transfer to a wire rack; brush lightly with melted vegan butter if desired.
- Start the Gravy while Biscuits Bake: Heat a large skillet over medium-high. Add 12 oz sliced cremini and 4 oz sliced shiitake mushrooms dry (no oil yet) in an even layer; cook undisturbed 3 minutes to sear. Stir and cook 2 minutes more until edges caramelize and moisture releases.
- Sauté Aromatics: Add 1 tbsp olive oil and 1 cup finely diced onion; season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring occasionally, 6–8 minutes until onions are translucent and mushrooms are deeply browned. Add 3 minced garlic cloves; sauté 30 seconds until fragrant. Stir in 1 tsp fresh thyme and 1 tbsp tamari to deglaze; simmer 1 minute.
- Make a Blond Roux: Reduce heat to medium. Push mushrooms to the edges of the pan, melt 3 tbsp vegan butter in the center, then sprinkle 3 tbsp flour over the butter. Stir constantly 2 minutes until the roux smells toasty and looks pale blond, scraping in mushrooms as the roux thickens.
- Finish the Gravy: Gradually whisk in 1 1/2 cups warm vegetable broth until smooth, then add 1 cup unsweetened soy milk. Bring to a gentle simmer; whisk in 1 tbsp nutritional yeast and 1/8 tsp smoked paprika (optional). Simmer 5–7 minutes, stirring, until glossy and thick enough to coat a spoon. Season to taste with more salt and pepper. Off heat, whisk in 1 tsp white miso for extra depth (optional). If too thick, loosen with a splash of broth; if thin, simmer 1–2 minutes more.
Notes
Michelle’s Tips:
- Keep it Cold: Cold vegan butter equals flaky biscuits. Chill your flour and even the biscuit cutter for a few minutes.
- Grate Your Butter: If you don’t have a pastry cutter, freeze the vegan butter for 10 minutes and grate it on the large holes of a box grater; toss into the flour gently.
- Maximize Mushroom Flavor: Sear mushrooms without oil first to drive off moisture, then add fat—this builds fond (browned bits) and deeper flavor.
- Alternative Fats: Refined coconut oil (solid) works for biscuits; use 5 tbsp and add an extra 1–2 tbsp soy milk if dough seems dry.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend for biscuits and a GF all-purpose blend for the roux; increase soy milk by 1–2 tbsp if needed.
- No Whisk? A fork can whisk in a pinch; for the roux, a silicone spatula prevents sticking.
- Creamier Gravy: Swap half the soy milk for canned full-fat coconut milk for a richer texture (the coconut note is subtle when balanced with thyme and pepper).
- Yields about 8 biscuits (2 per serving).
- Leftover gravy keeps 3 days refrigerated; reheat gently with splashes of broth.
- Biscuits are best day-of but freeze well once baked; rewarm at 350°F (177°C) for 8–10 minutes.
- For a pepperier profile, add 1/4 tsp freshly cracked black pepper to the biscuit dough.
Nutrition
Calories: 652kcalCarbohydrates: 72gProtein: 16gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 5gSodium: 1687mgPotassium: 809mgFiber: 6gSugar: 6gVitamin A: 344IUVitamin C: 5mgCalcium: 401mgIron: 5mg
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