Prep time: 15 mins | Cook time: 20 mins | Servings: 3-4

Ingredients

  • Flaky Biscuits: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 6 tbsp cold vegan butter (cubed), 3/4 cup unsweetened almond or soy milk + 1 tbsp apple cider vinegar (curdled into vegan buttermilk).
  • Sausage Gravy: 8 oz plant-based breakfast sausage crumbles, 3 tbsp vegan butter, 3 tbsp all-purpose flour, 2 cups unsweetened oat or soy milk, 1/2 tsp poultry seasoning or dried sage, 1/2 tsp garlic powder, freshly cracked black pepper and salt to taste.

Instructions

  1. Make Biscuits: Preheat oven to 425°F (220°C). Whisk flour, baking powder, and salt. Cut in cold vegan butter using a pastry cutter until crumbly. Stir in vegan buttermilk until a dough forms. Gently fold dough 3–4 times, pat to 1-inch thickness, cut into rounds, and bake on a lined sheet for 12–15 minutes until golden brown.
  2. Brown the Sausage: In a skillet over medium heat, cook the plant-based sausage crumbles for 4–5 minutes until browned. Transfer to a plate.
  3. Make the Gravy Roux: In the same skillet, melt 3 tbsp vegan butter over medium heat. Whisk in the flour and cook for 1–2 minutes to eliminate the raw flour taste.
  4. Simmer & Combine: Slowly whisk in the milk until smooth. Stir in sage, garlic powder, plenty of cracked black pepper, and salt. Bring to a simmer for 3–5 minutes until thickened. Stir the browned sausage back into the gravy.
  5. Serve: Split warm biscuits in half and ladle generous spoonfuls of hot sausage gravy over the top