Name: Vegan Biscuits With Gravy
Prep time: 15 min
Cook time: 25 min
Total time: 46 min
Ingredients: Cooking spray; 1 13- oz. box vegan biscuit mix; 12 Tbsp. cold vegan butter (cut into ½-pieces); 1 cup dairy-free milk; 1/4 cup vegan butter; 8 oz. button mushrooms (halved or quartered if large); 2 garlic cloves (minced); 1/4 cup all-purpose flour; 1/2 cup low sodium vegetable broth; 1-1/2 cups unsweetened dairy-free milk; 1 tsp. kosher salt (to taste); 1/2 tsp. freshly ground black pepper (to taste); 1 Tbsp. fresh thyme leaves

This vegan twist on a classic Southern comfort dish delivers all the cozy, satisfying vibes without a single drop of dairy. The biscuits bake up tender and buttery (thanks to a shortcut biscuit mix and plant-based butter magic), while the rich, herb-kissed gravy stars hearty button mushrooms and fresh thyme for layers of depth and flavor. Perfect for brunch, breakfast-for-dinner or any time you’re craving something warm, filling and downright craveable, this vegan biscuits and gravy hits the spot in the most comforting way.

A Plate of Three Vegan Biscuits is Covered With Vegan Mushroom Gravy.

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Vegan Biscuits With Gravy

Prep Time 15 minutes

Cook Time 25 minutes

Cool Time 6 minutes

Total Time 46 minutes

Servings 9

Calories 408 kcal

Author Lizzy Briskin

Ingredients

Biscuits

Cooking spray
1 13- oz. box vegan biscuit mix
12 Tbsp. cold vegan butter cut into ½-pieces
1 cup dairy-free milk

Gravy

1/4 cup vegan butter
8 oz. button mushrooms halved or quartered if large
2 garlic cloves minced
1/4 cup all-purpose flour
1/2 cup low sodium vegetable broth
1-1/2 cups unsweetened dairy-free milk
1 tsp. kosher salt to taste
1/2 tsp. freshly ground black pepper to taste
1 Tbsp. fresh thyme leaves

Instructions

Preheat oven to 400 degrees F and grease baking sheet with cooking spray. Place biscuit mix in large mixing bowl and cut butter into the mix with two forks or a pastry blender into pea-sized balls. Add milk and mix until just combined.
Transfer dough to a piece of greased parchment or plastic wrap and gently form into a disk. Place a second piece of greased wrap on top and gently pat or roll to 1½-inch thick. Use a biscuit cutter to divide into 9 pieces. Transfer to prepared baking sheet and bake 20 to 25 minutes until just starting to brown and the tops are splitting open. Cool on baking sheet 5 to 10 minutes.
To make gravy, melt butter in large skillet over medium heat. Add mushrooms and cook, stirring until liquid is released and mushrooms are softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Sprinkle with the flour and stir to coat vegetables. Cook until flour smells toasty, about 1 minute.
While stirring, slowly pour in vegetable broth then milk. Stir in salt and pepper and bring to a simmer. Cook, stirring, until gravy is thick. Stir in thyme and season to taste with salt and pepper.
Serve gravy over warm biscuits.