Description
A vegan twist on a southern classic flaky biscuits smothered in creamy mushroom gravy, 100% dairy-free and full of flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 5 tbsp plant-based butter
- ½ cup almond milk
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup mushrooms, finely chopped
- 2 tbsp all-purpose flour
- 1 ½ cups unsweetened almond milk
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
1. Preheat oven to 425°F (220°C).
2. Mix flour, baking powder, and salt in a bowl.
3. Cut in plant butter until crumbly.
4. Add almond milk and stir into dough.
5. Drop spoonfuls onto a baking sheet.
6. Bake for 12–14 minutes until golden.
7. For gravy, sauté onion and mushrooms in olive oil.
8. Stir in 2 tbsp flour and cook 1 minute.
9. Whisk in almond milk gradually.
10. Add garlic powder, salt, and pepper.
11. Simmer until thickened, about 5–7 minutes.
12. Serve gravy over warm biscuits.
Notes
Use cremini or baby bella mushrooms for deeper flavor.
Store leftover gravy in fridge up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast, Comfort Food
- Method: Baking, Skillet
- Cuisine: Southern, Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
