Vegan Biscuits and Gravy

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Plate with Vegan Biscuits and Gravy for an amazing breakfast

In my teenage years, my high school had a late start day every Wednesday, wherein school started 1.5 hours later than normal. AKA awesome.

Baking sheet with six freshly baked flaky vegan biscuits

Obviously, Wednesdays were my favorite. Bed bums unite!

My best friend Danielle and I had a standard late-start routine:

Sleep in.
Roll out of bed.
Go to our local donut shop.
Order biscuits and gravy. (Yes, B+G at a donut shop.)
Devour biscuits and gravy in the car on our way to school.
Roll into school with a buddha belly.

Photos showing steps for making homemade vegan Mushroom Gravy in a cast-iron skillet

Life, was, good.
It’s been awhile since I’ve had a proper plate of biscuits and gravy, but oh how I miss it. The flaky biscuits slathered in the thick, creamy gravy – swoon. It was due time I tried my hand at a vegan version.

Origins of Biscuits and Gravy

Soft, flaky biscuits are believed to be a pre-Civil War Southern creation that may have been initially inspired by British biscuits.

The combination of biscuits and gravy, however, wasn’t invented until the revolutionary war. It was created as an affordable, hearty breakfast and is now enjoyed as a staple throughout the Southern states and beyond!

How to Make Vegan Biscuits and Gravy

This recipe requires just 30 minutes total. Just whip up your gravy while your biscuits are baking away.

If you’ve never made mushroom gravy, get ready to fall in love. The mushrooms provide a hearty, almost meaty texture and flavor, while the walnuts add extra protein and bite. And, just like my dad taught me, don’t forget a hearty shake of pepper for a bit of heat.

Cast-iron skillet filled with our gluten-free vegan Mushroom gravy recipe
Stack of the best flaky vegan biscuits
Plate of vegan biscuits and peppery mushroom walnut gravy
Plate of our flaky vegan biscuits and gravy recipe

Mmm. Just look at that tall stack of goodness just waiting to be covered in gravy. Hello breakfast.

I am swooning over this recipe. It’s:

& Simple

This makes the perfect special weekend breakfast, or hearty “breakfast for dinner.” Bonus? If you have leftover biscuits you should totally slather them in vegan butter and jam. Trust me – serious win.

If you try this recipe, let us know! Leave a comment and rate it – it’s super helpful! And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!

Plate of Vegan Biscuits and Gravy for an amazing breakfast

Vegan Biscuits and Gravy

Flaky vegan biscuits with thick, peppery mushroom gravy! A flavorful, healthy, satisfying 30-minute vegan breakfast.
Author Minimalist Baker
Large plate with two Vegan biscuits sliced open and topped with gravy
4.96 from 62 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Course Breakfast
Cuisine Southern-Inspired, Vegan



  • 2 Tbsp vegan butter or olive oil
  • 2 cloves garlic (minced)
  • 1/4 cup diced white or yellow onion
  • 1 cup thinly sliced mushrooms (crimini or white button // chop finely for smoother texture)
  • 2 Tbsp finely chopped walnuts (optional)
  • 1 pinch each salt and pepper (plus more to taste)
  • 1/2 tsp fresh sage or thyme (optional // chopped)
  • 1 1/2 Tbsp all-purpose flour
  • 1/2 cup vegetable broth (DIY or store-bought)
  • 3/4 – 1 cup unsweetened plain almond milk


  • Preheat oven to 450 degrees F (232 C) and prepare biscuits. Add to baking sheet. Place in the oven once you get to step 6 (when adding the walnuts to the gravy).
  • Add butter or olive oil to a cast iron skillet or large saucepan over medium heat. Then add garlic, onion, mushrooms, and walnuts and season with a healthy pinch each salt and pepper. Cook for 3-4 minutes or until the onions are translucent. Near the end of cooking, add the herbs (optional).
  • Slightly reduce heat. Add flour and whisk to coat. Cook for 1 minute.
  • Then slowly whisk in broth then add almond milk 1/4 cup (120 ml) at a time, building up to desired thickness (it will continue thickening as it cooks). Season again with a pinch each salt and pepper.
  • Cook until thickened, stirring frequently, over medium-low heat. Taste and adjust seasonings as needed. I go heavy on the pepper out of preference.
  • Keep on low until you’re ready to serve, adding more almond milk as needed if it gets too thick. (Bake biscuits for 10-15 minutes.)
  • To serve, split biscuits and top with gravy. Store leftovers separately – store gravy covered in the fridge for up to 3-4 days, and store biscuits (once completely cooled) at room temperature in a tupperwear or plastic bag. Reheat in a 350-degree F (176 C) oven to keep flakiness intact.


*Nutrition information is a rough estimate.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 518 Carbohydrates: 68 g Protein: 12.3 g Fat: 21 g Saturated Fat: 5.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1000 mg Fiber: 3.6 g Sugar: 0.8 g
EASY Vegan Biscuits and Gravy! #vegan #minimalistbaker

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My Rating:

  1. Lisa Abbott says

    I came across this recipe this morning and made it for my family for breakfast. All I can say is WOW!!! Very good! Thank you for the best gravy recipe!

  2. Kent says

    This recipe is a show stopper. The biscuits are incredibly simple and fast, and the gravy is decadent vegan deliciousness. It has become a weekly regular.

  3. Danica says

    Wow!! What a great recipe to eat veggies for breakfast! I mean I ate like half an onion and a cup of mushrooms for breakfast! Recipe Hack: Use whole wheat English muffins so that way you get your whole grains and you can skip making the biscuits. Win win!

  4. The Random Baker says

    I decided to go vegan for about a week a while back and found this recipe it was one of the best vegan type meals I’ve had over the last year. So Thank You for the gravy and recommending the biscuits (my whole family loved those) I LOVED IT!

  5. Erik says

    I had mushroom biscuits and gravy for the first time a few months ago in a restaurant (before we all had to stay at home). The restaurant put arugula on top of the biscuits, which was super delicious! After that experience, I knew I had to try and make them at home. I made it at home and they tasted just like the ones from the restaurant. I made them again a week or so later with some of the middle schoolers I work with at my job. All the kids loved it and were raving about how yummy they were.

  6. Cypriss says

    Ya’ll I made my own vegetable broth JUST so I could make this and though i ended up mixing this in with traditional sausage and gravy, I had some second thoughts because this was truly amazing on it’s own

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cypriss. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. Denise Annette Tennessee says

    My husband recently began a whole foods plant based eating plan. This morning he was crazing biscuits and white cream gravy. I made the mushroom gravy recipe (we used frozen biscuits) and they were delicious! The chopped walnuts add an extra punch to the recipe. This is a keeper!

  8. Aurora C says

    This was soooo delicious! & my first time EVER eating Biscuits & Gravy! I made the biscuits as well & those were amazing! My family said they were better than Pillsbury & I agree. (: This will definitely be a recipe I keep in my books, I can’t wait to eat it again, thank you. 😇🙏🏼

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed them, Aurora! Thanks so much for the lovely review!

  9. Briann says

    Think I can sub one cup of your vegan sausage (in crumble form) for the mushrooms here?

    I’ve made your biscuits many times and they are phenomenal.

  10. Rose says

    Best vegan biscuits I’ve ever had. Made a beautiful perfect 8 biscuits. Re gravy I added paprika in the beginning and faux bacon bits towards the end. Topped biscuits and gravy w a quarter piece of violife mature cheddar and more faux bacon. Ate two more with cherry jelly and are saving the other two to reheat in the morning.

  11. Lezli says

    Just made the gravy and it was delicious!! The only thing I had to sub was canned coconut milk for the almond milk but it worked great. We paired it with already made gluten & dairy free biscuits from our local bakery.

  12. Katie Harris says

    Vegan biscuits and gravy have been on my bucket list! These did not disappoint!! So yummy! I added some pepper flakes to give it a little kick. Seriously drool worthy!

  13. Anu says


    I made the biscuits yesterday from your website. I subbed in 1/2 cup whole wheat flour with 1.5cups all purpose flour. The biscuits were great! I also went a little wild and then to some of the mix – added dates/raisins/vanilla essence/white rum/70% dark chocolate bits to the left over mix to make a type of fruit/chocolate scone. This came out well but a dusting of confectioners sugar would have been great!

    The gravy – I didn’t have mushrooms, so I added morningstar vegan meat lovers patty chopped up, and added some dried herbs and herb/garlic mix with water for the broth as I didn’t have veggie broth and I didn’t want to go out to shop for it as we are all supposed to be at home with the current COVID19 situation. I added some lime juice and chilli flakes. I dunno – I suppose I sort of went a bit crazy with it!

    Overall – I put the gravy on the biscuit warmed up, with good ole ketchup and sriracha on the side! OMG – it was magical!

    Thank you for your recipes! They were both wonderful! I know that I would definitely make this again! I cannot wait for brekky tmrw as I have biscuits and gravy left over!!!! ;P

    • Anu says

      Oh I read someone below ate the plain biscuit like a scone and I had to say something again! – omg – that was so the thought process behind me adding fruit/chocolate to my mix. I had the plain one with raspberry preserve and vegan butter too when it was hot yesterday! so good!

  14. Valerie M says

    Another fantastic recipe. I used to make this in the US, but made it for the first time since moving to South Korea. I made a few changes: I used soy milk instead of almond milk, I used small king oyster mushrooms, and I seasoned it with dried bay leaves, dried rosemary, and dried thyme. So delicious!

  15. Allison says

    Made this and didn’t have mushrooms and remembered that I had those gardein crumbles and added some and seriously think that should be added as optional to the recipe bc it was perfect. Love this recipe

  16. Amber says

    Recently I’ve gone dairy free for my little who is nursing. I also don’t like to eat a lot of meat. I tried this recipe out today and it was a huge hit! I’m so excited that I’ve found a fantastic biscuits and gravy recipe. Thank you so much for sharing!

  17. Elaine Munch says

    Well, I made this – Mushroom Gravy – and it could not have gone more wrong! I used all ingredients exactly as recipe called for. Gravy was more than lumpy it was as another enthusiast of “Minimalist Baker” said – It was gloppy. Just a big mess of wallpaper paste. I even added extra vegetable stock. I had a mix of crimini, and portabella and other mushrooms and I cut into pieces. Only used the indicated amount. Very disappointed. Had to throw it out. No gravy for my dressing. Bummer.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! We’ve made this several times and never had issues with it. May we ask which vegetable broth brand you used? Our new go-to is Pacifica.

  18. Luker says

    Hi MB! Excited to try this one.

    When should I add the fresh sage & thyme? If I use dried, do I add it at the same point in the recipe as fresh?


  19. Laurie says

    I make this for my grown vegan sons all the time and they LOVE it. One is allergic to nuts so I swap coconut milk (Silk Unsweet our favorite) and leave out the walnuts. If I don’t have mushrooms handy I crumble up Trader Joe’s Meatless Meatballs (frozen section- soooo good). Biscuits are fluffy and amazing (once again we sub coconut milk for nut milk). Great recipe and great website!!

  20. Chrisy Benoit says

    OMG….so good! I made one small change. I am a mushroom forager ( and a plant based eater) and used my own mushrooms along with green beans sliced in 1″ pieces. I had TRUMPETS and HEN OF THE WOODS already cooked and in my freezer. I pulsed them in my mini food chopper instead of using store bought mushrooms. This recipe was so easy!
    I also did not make the biscuits. I put the gravy over baked potato. This recipe is a keeper!
    Thank you!

  21. Andy Seraph says

    I made those and found the texture very similar to scones, so enjoyed them as such with cherry jam and vegan butter ? Will try (with the remaining) to pair them with gravy, as suggested!

    Thank you for the recipe! ?

  22. Shelf says

    I’m currently recovering from jaw surgery and I am able to have soft foods only. I blended this gravy and added it on top of the mashed cauliflower recipe. It was such a comfort food and made me SO happy. I am on week 5 of recovery and until a couple of days ago I was on only liquids. I looked through all the recipes and was dreaming of making this one especially. It did not disappoint. It is also full of nutrients for me during my recovery! Thank you <3

  23. Bailey Padgett says

    This was really quick and easy…my only regret is not making more! Next time I will double the batch. I also am not a fan of having chunks so I will probably chop the mushrooms much smaller next time too and go heavier on the pepper. Someday when I’m feeling fancy I think I’ll add some Gimme Lean sausage to it too!

  24. Chava says

    These biscuits are awesome! I made these changes to the recipe: 1. Used coconut oil not butter; 2. half unbleached and half white ww flour. 3. 1 c. coconut milk – way too much liquid for the dry ingredients but I dumped it all in, and then turned the doughy mess onto another cup or so of flour on my counter….carefully folded the flour in, pressed it out, cut it and baked. They were the best biscuits I’ve ever made.
    Gravy: don’t need fat to saute–use water– but do saute the mushrooms with the onions B4 adding the garlic and the rest of ingredients. Onions need time in the pan! Garlic will burn easily, but in a liquid it will cook. Then, if you water saute, do mix a bit of liquid with the flour before adding to the hot pan to prevent lumps. I used coconut and soy milk for gravy, added more sage to taste, AND shook in some red pepper flakes as well, cooking the gravy until the pepper flakes “did their thing.”

  25. Greyson says

    Is there anything else I could use instead of mushrooms? I HATE mushrooms. Would ground vegan “beef” crumbles or vegan “sausage” links work instead??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Greyson! We haven’t tried using either of those subs and can’t say for sure how it would work. I would recommend using either green peppers or onion?

    • Kari says

      I made it with Morningstar brand sausage crumbles and it was delicious! I halved the mushrooms and added about 1/2 cup of crumbles. My meat eating husband loved both the biscuits and the gravy!! I’m going to make the gravy again to top baked potatoes as someone above mentioned, great idea!

  26. Stephanie williams says

    Delicious! Three out of the six people in my family are vegan, so your recipes have been a huge help. Every single recipe that I have made of yours has been not only well received by myself, my husband and kiddos, but every last drop is devoured…and I usually double the recipes. ? Thank You!

  27. Brooke says

    I am officially your biggest fan! This is the fourth recipe I’ve made from you and I can’t say enough good about your recipes! My carnivore boyfriend fell in love with this bicuits and gravy deal and was raving about it for the rest of the day to friends and family. I follow the recipe exactly- and added a touch of veggie broth here and there as it was getting thicker while I was cooking the eggs he topped this with. :)

    I have to say, I’ve been vegetarian (and on-and-off vegan) for 12 years now and would consider myself an experienced vegetarian/vegan cook. I’ve bought countless cookbooks, followed endless cooking sites, and have had many veg subscriptions over the years, and your recipes have BY FAR been the best I’ve ever experienced! Everything is so simple and flavorful and easy to make! It’s been such a pleasure following your recipes and making them. Thank you for changing the veg game! <3 I'll keep making your recipes for my meat-eating friends and be sure to credit you wherever I go.

    Much love! xoxo

  28. sage says

    This is my go to vegan gravy recipe and I absolutely love it! Mostly because this uses simple ingredients and not full of vegan butter and vegan shortening, giving up biscuits an gravy was har for me when turning vegan but now my craving is satisfied after making this!

  29. Crissy says

    I made this! The flavor was pretty good, and the consistency was great. The only critique I have is for the use of mushrooms in this recipe. I personally did not feel that it went well with the expected biscuit and gravy taste. In the future I will omit mushrooms and go for a smooth gravy, or maybe add vegan sausage instead of mushrooms. This was a good reference though!

  30. Misty says

    Ummmm… this might only serve 3 cuz I just wiped out at least 2 servings by myself. Oops, haha! ;) Holy smokes it’s delicious!! Thank you SO MUCH for sharing this awesomesauce recipe!

  31. Dr. Ross DePinto says

    Great Biscuit recipe!

    Today for the sausage gravy I used Morningstar Farms Patties (cooked on the stove and then ground up), olive oil, the Silk Prebiotic Almond/Cashew/Oat Milk Blend, and several types of ground pepper (Black, Chile, Chipotle), some garlic powder, and smoked paprika. A darker end result, but a nice kick to start the day.

  32. Todd Critser says

    Finding your site and recipes has helped me so much with becoming vegan. Im so stoked about vegan biscuits and gravy. Thank youuu!!

  33. Jess says

    So delicious! I added a lot of sage and pepper as well as some vegan beef crumbles to make a “sausage gravy” to put over your vegan/gf biscuits (which are DIVINE). My breakfast is so tasty!!!

  34. Courtney Bayles says

    This is SO good. My Omni husband gobbled it up and absolutely raved about it to anyone that would listen!

  35. Becky says

    I made a different recipe for the biscuits, so can’t comment on that, but the mushroom gravy was PERFECT. So comforting and fulfilled exactly the need for the traditional biscuits and sausage gravy. Thanks!

  36. Morgan says

    Any suggestions for a Gluten-Free version of this mushroom gravy recipe? Would arrowroot powder work as a thickener instead of flour?

    • chava says

      I have frequently used rice flour to thicken sauces. It has the advantage of not creating lumps when added to hot liquids…. takes a little more to thicken than wheat flour does. Another idea (heard it said but have not tried it myself) is to use instant mashed potato flakes. I think this would work beautifully, since potato starch powder can also be used as a thickener.

  37. AS says

    What a great recipe! This was the ultimate comfort food. My first time making biscuits (ever) and they came out fluffy and buttery. We had the vegan biscuits and gravy for Sunday night dinner along with a simple spinach salad and it was perfect.

  38. Heather says

    This is so delicious! So glad I tripled it… putting some in the freezer now for Christmas morning. Makes that bfast a no brainer! (Used fresh thyme, no walnuts, and a mix of rice and coconut milks- almond allergy in the house… turned out perfectly!)

  39. Lindsey | This Miss Cooks says

    This gravy was honestly even better than the legit turkey gravy I spent an eternity making, I loved it so much.

  40. Peter says

    Delicious recipe! Do you think crumbling your tempeh breakfast sausage (BEST recipe I have found) into this gravy in lieu of mushroom would be worthwhile?

  41. Lindsay says

    I’ve already commented before on the phenomenal vegan biscuits and gravy, but I have to have you know what a FABULOUS recipe this is. Once we finishes what was made, I was strongly encouraged by my guys to make some more and now that’s all gone too! Make this recipe, you won’t be sorry!

  42. Janet Cade says

    Those ‘dmn vegan biscuits’ ARE THE BEST EVER. I have made them oodles of times and Every d time they turn out soooo perfect I can barely believe my t-buds could be so thrilled. Might be having a brunch soon and will try with the gravy. Never had a fail yet with Any of your great recipes Dana. Thank you for your efforts to create high standard delish Vegan food. XO!

  43. Erika says

    This has got to be the best vegan recipe I have ever tried. I was looking for some comfort food as I had just become vegetarian and I was missing grandma’s cooking. She still cooked it, but I couldn’t eat it :( So then I found your page here and made these for my family. My husband was so happy, his 12 year old cousin gobbled them up. Grandma said they were ok ;-) lol. Thank you for this recipe, I am so grateful and will continue to make this for years to come.

  44. Drea says

    Oh my god I made this today! I also added some vegan breakfast sausage to it and it was amazing!!! Great recipe I will use it multiple times!

  45. Harper says

    My girlfriend got me your cookbook for christmas and im loving it!
    I plan on making this recipe in a few days but im going to crumble in tofu and add in a lil cumino and fennel seeds.
    Cant wait to try it.

  46. Niamh says

    I made this with my fully vegan Christmas dinner today! (My family are very supportive despite all being omnivores, so no meat was involved!)
    My soy milk had gone bad so I used 100 ML Of vegan single cream and 1 cup of garlic and herb stock and of my gosh it was amazing!!
    Thanks for shaking such a great recipe x :)

  47. Jo says

    I just made this for breakfast as you recommended from your childhood. In in the UK so this isn’t a tradition here but I’m vegan so tradition goes right out of the window. They are wonderful. I used hemp milk as that’s all I had but they turned out lovely and fluffy. I will be making these again. Thank you

  48. Emily says

    Has anyone ever tried freezing this gravy? I was considering making this gravy for Thanksgiving and it’s always great to have things that can be made a week before and frozen. My instinct would be to leave out the walnuts and make it a little thinner so you could thicken it and add the walnuts when reheating but I’d love to hear if anyone has had any success or failures trying to do this or freeze other similar recipes.

  49. Daela says

    Just made these for dinner and it was delicious and very filling! I liked the gravy a lot, and the biscuits were so quick and easy to make…I may even make some more tomorrow morning and add some sage to the biscuits since I don’t want the herbs to go bad and then just eat them with Earth Balance and honey.

    Like others have already stated, this and the biscuit recipe works with soy milk. :)

  50. E.K. says

    Grandma was a hard sale, she has been cooking buscuits and gravy for well over 40 years. But her granddaughter gobbled them down quicker than I’ve ever seen a young one eat veggies! I am currently reading “The China Study” and am looking for great vegan recipes to more easily transition into my new lifestyle. This was amazing!
    Things I changed:
    Buscuit butter – I used veggie juice pulp (1 apple, 3-4 celery, 5 carrots, 1 bowl of left over kabob onions/small tomatoes/bell peppers – using a cheep old juicer I purchased at Walmart I had to pick though the pulp and discard to the dogs big chunks of pulp), 2 tablespoons of local honey (30 ml) – still not sure if this is considered vegan as insects create it, 2 table spoons of coconut oil. – there’s is plenty left over after adding 6 tablespoons of this mixture to the buscuits, and I will make bread today.

    Veggie stock – I went to pick some up at the store but thought again as I refrained from buying vegan butter. This process left me with plenty of veggie juice and all I needed was to add some ingredients like 2 teaspoons of local honey and a bit of water. I put the left over in the frige for the next days creation.

    This was one of the most satisfying plates of buscuits and gravy I’ve ever had.

    I have plenty of leftover juice pulp mixture I will use to bake some bread today, and juice to cook some veggies in.

    Thank you for this recipe, I am extremely lucky to have found it!

  51. Tyler says

    The gravy would work great on toast. It mor resembles pork gravy than country gravy. You can easily make vegan country gravy (just use vegan milk). So, if you are looking for a more traditional approach, just leave out the mushrooms, garlic, onion, and walnuts.

  52. Kate says

    I made this today and it was so good! Definitely will make again and again. My spouse and I agree it is better than our favorite brunch spot’s vegan B&G! The biscuits are amazing on their own. I also liked that the amount of gravy this recipe yielded was just the right amount for the number of biscuits. Both the recipes are quick to make, which is a plus, too.

    I only had a bag of frozen shiitake mushrooms, so I used those and it worked great. I cooked up some veggie sausage patties, put that on the biscuit, ladeled on the gravy, then topped it with steamed broccoli.

  53. Angela says

    Amazing recipe! I had some vegan sausage, which I added while the onions and mushrooms were cooking. The gravy turned out excellent! Loved the biscuits. Thank you so much. New to the whole vegan thing and was really impressed with this.

  54. Bethany says

    I’m vegan experimenting and have been really enjoying the recipes on your blog. I just made this gravy this morning and served it with your breakfast potatoes. It was so very good. Thanks!

  55. Jules says

    I made this for dinner last night which it was a success. My husband was raving about it. The flavors were amazing and super easy to make. This one is definitely a keeper!

  56. Jenn says

    I just made these, and they were amazing! Busted them out on the first try (never made biscuits or gravy before). Thank you for the recipe!

  57. Sara says

    I followed the recipe for both the biscuits and gravy exactly, but replaced non-dairy butter and milk with dairy butter and milk. Awesome results. Thank you for such a keeper recipe. I only used dairy butter coz i ran out of earth balance buttery sticks. I can’t wait to try it with earth balance now so i can make it all vegan the way it is supposed to be. ?? they vanished so quickly i did not get a chance to take photos!!

  58. Kym says

    I love every recipe we try from your site. I’m trying to make more breakfast options for husbando besides overnight oats. This is something that would be right up his alley, but I’m allergic to mushrooms and soy….is there another vegetable I could substitute?

  59. Patty Perez says

    I just made these and they were perfect! I actually got 15 little biscuits and they were so yum and so simple to make. Who needs yucky pillsbury when we’ve got Dana!! :D

  60. Brett H says

    Just made it but substituted cornstarch for flour to make the most delicious gluten free gravy. Love the site and all the recipes, especially the gluten free ones as I am allergic and miss my old comfort foods. Thanks!

  61. Elizabeth says

    Just made these for breakfast. My meat loving husband just went back for thirds. I highly suggest the herbs-I used sage and thyme. Tasty and good texture

  62. Danielle says

    You seriously just rocked my comfort food world! I became vegan a little over two months ago and you are by far the best resource for recipes. I freaking love you guys!! I just made your biscuits and gravy and I feel like my old meat eating self. You are absolutely amazing! Thank you so much for sharing your recipes with the world!

  63. Food recipe says

    I would love to make those biscuits but you didn’t mention HOW much butter or buttermilk….Please add that…..
    Warm Regard’s
    Amy whincester

  64. bparena says

    I love vegan food and quite careful what I eat. This Vegan Biscuits And Gravy recipe is something that I will be sure to try it.

  65. LeeSeeL says


    Made these for dinner tonight-with a few substitutions because of what i had in my pantry (whole wheat flour and SoDelicious Coconut drink). It was delicious!

    You are definitely right on about the pepper! I realized as i was eating it, that it is the pepper that really makes it country gravy for me!

    Thank you for the awesome recipe, i will definitely be using this one again…and again:-)

  66. Teffy @ Teffy's Perks says

    Oh wow those look absolutely insane!!! Too good to be true almost – I’m definitely gonna need to try this one.
    I’d love to try and make some gf biscuits, any chance you have any experience/recommendation? X

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Some people have made my biscuits using a GF flour blend, but I haven’t had much luck yet! Sorry I couldn’t be of more help!

  67. j8675309t says

    I have never thought much about biscuits and gravy. I am vegan now and prefer to stay away from faux meats as much as possible and am always looking for more breakfast options. And in just the last year or so I’ve learned that I have a gluten intolerance/allergy. So it took a little bit but I was able to find a biscuit recipe that worked a big thank you to King Arthur, I used your biscuit secrets and they came out famously. Then I started on your gravy. I doubled it, at first I wasn’t sure if I should but it would give me other options too in case the biscuit thing didn’t work out. I used the fresh herbs I had in my garden and added extra onion and a little more walnuts. I ate two full plates! I am so stuffed! Talk about your buddha belly. :) I have enjoyed many of your vegan and gluten free recipes. Thank you so much Dana I look forward to seeing what else you come up with.

  68. Ellen Lederman says

    This was breakfast this morning. What a nice change from granola. Gravy was fabulous. Had to use someone else’s biscuit recipe since your site went down this morning around 7:30 to 8—-are you aware of this? Was it just my computer? It seemed like other sites were working.

  69. Eli says

    I have never left a recipe review before, this is just amazing. I just finished scarfing down 2 whole plates. I am a huge biscuits and gravy snob and this could punch any other recipe in the jaw. So far everything I have tried on your website has been great, it is making my new vegan adventure a lot more fun.
    Thank you!

  70. Ana @ Ana's Rocket Ship says

    We finish early on Wednesdays. A Wednesday morning breakfast ritual sounds like a much better idea!!!

  71. Jordan says

    This was delicious!! I had the mushroom gravy over pasta last night and it was fantastic! Can’t wait to try it with the biscuits :)

  72. Laura Olinger says

    What a coincidence! In college, my dorm cafeteria used to serve biscuits every Wednesday. When my roommate and I moved into an apartment, we still kept the “Biscuit Wednesday” tradition. I’ve fallen out of the routine, but now with this recipe, I might make a comeback!

  73. Mary says

    This looks so good, and I love mushroom gravy. I’m not such a fan of chunks of mushroom though- the texture is usually a little too “meaty” for me. Do you think pureeing the gravy as a final step might work? I really want to hear some tips because I can’t wait to make this!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’ve never tried that but yes, I think it’d work! Let me know if you give it a try!

  74. Alison says

    Another great recipe! I made this for dinner. The gravy is outstanding! I added a pinch of dried sage and dried thyme with the first hit of S&P, since I didn’t have fresh. And the biscuits, always fantastic. I just ran out of lemon, so I used half as much ACV. Just as fluffy and scrumptious as always!

  75. Linda @ Veganosity says

    I love mushroom gravy. I made a smooth and creamy gravy for Thanksgiving that my family loved. I like how you left the mushrooms in tact instead of straining them out of the gravy. And those biscuits…..

  76. Jennifer Harmon {Peppers and Peaches} says

    My husband is OBSESSED with biscuits and gravy. It is usually one of the few times I go with a faux meat in order to achieve desired cravability. Until now, perhaps? I make mushroom gravy a good bit but for some reason the thought to throw some flour in it never occurred to me. Consider this made! I will post a pic for you guys when I get around to whipping it up. Thanks for this one!

  77. Xena says

    This looks so yummy! I was just wondering if the flour could be substituted for cornstarch or something since I eat gluten free?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I would recommend tapioca starch, arrowroot or cornstarch! Use slightly less than the recommended amount of flour and work your way up! Let me know how it goes!

    • Reed says

      if using cornstarch (not sure about the others), make sure to make a slurry by mixing it with a little cold water before you add it to the pot.

  78. Deborah Coburn says

    O….M….G! I am LITERALLY salivating over here. I am dabbling into becoming vegan but whenever I would see recipes on other websites or books it just didn’t look completely appealing. Let me tell you, your blog has COMPLETELY changed my thinking. Everything looks AMAZING! I will be using your site to transition for sure and I am so excited about that! Now please excuse while I print this particular recipe out so that I can make tonight!**Day Dreaming about mushroom gravy biscuits**

  79. Ela says

    I could not find the biscuit recipe. It only has the mushroom gravy recipe. Am I downloading it correctly?

  80. Abby says

    Amazingness, Dana! I adore this recipe. Those biscuits! OMG!

    My high school had a late start day, too – but it was just 30 minutes. A whole hour and a half?!?! By far superior. <3

  81. Eve @ Baking the Day says

    Oh me gosh, those biscuits are so tall and flaky AND vegan! That just makes me so happy! The mushroom gravy looks like complete perfection, mushrooms are one of my favourite foods at the moment.

  82. Brian Furman says

    This reminds me of another recipe that piqued my curiousity. A local supermarket sells black pepper cashew, which reminded me very much of sausage gravy. Will make this soon. Oh and the pb choco avocado pudding is awesome. Thanks for sharing.