These gluten-free vegan biscuits and gravy are perfect for a comforting breakfast, brunch or dinner. Serve flaky biscuits that are entirely dairy-free served with a creamy and rich mushroom and vegetable gravy for a meal that’s ideal for a cold day, as well as super easy to make from scratch.

Vegan biscuits and gravy (gluten-free)

Oftentimes, all I want is a big plateful of comfort food that’s savoury, rich and bursting with flavour. Even better if it goes from kitchen to plate in little time, with minimal effort. A dinner like that is ideal after a long day of studying.

Mushroom gravy with vegan biscuits

Or, sometimes I need a wholesome, indulgent breakfast after staying up late to churn out an essay. That’s when biscuits and gravy come in. They are such a versatile dish, that’s ideal for pretty much any meal. You can serve them up for brunch, but they also make a fantastic evening meal.

Closeup of a plate of vegan biscuits with gravy and spring onion

This version is entirely vegan, as well as gluten-free! But it absolutely does not miss any flavour, or comfort factor.

Gluten-free vegan biscuits

These vegan biscuits are the star of the show here! It took a few attempts to get the texture of gluten-free biscuits just right, but the result is absolutely phenomenal. They are light, flaky, and with a perfect buttery flavour. They practically melt in your mouth!

Plate of vegan biscuits with gravy

I actually like to make a bigger batch and just snack on them throughout the week, either on their own or with a spread. They really are that deliciuous!

Ingredients and substitutions for gluten-free biscuits

Ingredients for gluten-free vegan biscuits
  • Plant based milk. Use any unsweetened variety of your choice.
  • Apple cider vinegar. This will be used to make the ‘buttermilk’ mixture.
  • Brown rice flour.
  • Cornmeal. Also known as maize flour, this is perfect for creating a buttery and slightly crumbly texture.
  • Baking powder.
  • Sugar.
  • Xanthan gum.
  • Vegan butter. Preferably, use the variety that comes in a stick, and make sure it is as cold as possible before starting to cook.

How to make vegan biscuits

Firstly, stir together the plant based milk and apple cider vinegar and set aside for around 10 minutes to curdle. When it is almost done, preheat the oven to 180 degrees C/350 F.

Meanwhile, in a large mixing bowl combine the brown rice flour, cornmeal, baking powder, sugar and xanthan gum. Now add the vegan butter and use a palette knife to make a crumbly texture. Do not use your hands to mix, as this will melt the butter.

Now pour in the ‘buttermilk’ mixture and mix together using a rubber spatula until a dough forms.

Transfer the dough to a lightly floured surface and roll out into a flat rectangle. Fold the rectangle in half, and then roll out once more into a sheet around 3/4 inch in thickness.

Use a cookie cutter to cut out the biscuit shapes and transfer them to a baking tray lined with parchment paper. Bake in the preheat oven for 20-25 minutes, until lightly golden brown.

Vegan mushroom gravy

Honestly, this gravy with mushrooms and carrots is delicious enough to eat by itself with a spoon! It goes so well in vegan biscuits and gravy, but it can also be served with other vegan meals, such as a nut roast or mashed potatoes.

Plate of gluten-free vegan biscuits

It is rich and savoury, with a nutty and cheesy undertone. You only need simple ingredients to make it and practically no time. Simply start making it when the biscuits are almost ready and serve straight away for comfort food deliciousness!

Ingredients for this vegan gravy

Ingredients for mushroom gravy
  • Vegan butter. This will be used for cooking the vegetables. You can use it with any oil of your choice.
  • Onion.
  • Carrots. Finely diced carrots are great for adding texture.
  • Mushrooms. Button mushrooms or chestnut mushrooms work well here.
  • Coconut milk from a can. You can use full fat or reduced fat coconut milk depending on your preference.
  • Nutritional yeast. A perfect ingredient for adding a cheesy and nutty undertone.
  • Salt.
  • Buckwheat flour. This will be used for thickening the sauce. You can replace with all-purpose gluten-free flour, cornstarch, or arrowroot.
  • Plant based milk from a carton.

How to make dairy-free gravy

It’s so easy to make this essential component of vegan biscuits and gravy. Melt the butter in a saucepan. Next, add the onion and carrots, and cook for 3-4 minutes, until they start to soften.

Now add the mushrooms and cook for 3-4 minutes more, until they start to soften.

Pour in the coconut milk, also adding the nutritional yeast, salt, buckwheat flour and plant based milk. Stir until the sauce thickens.

Vegan gravy in a saucepan

Storing and freezing biscuits and gravy

Both the biscuits and the gravy can be kept in the fridge for up to 4 days in airtight containers. Keep them in the freezer in freezer-friendly containers for up to 2 months. Be sure to thaw fully before reheating.

Plate of gluten-free vegan biscuits with mushroom gravy

You can reheat the biscuits in the microwave by placing them on a plate and microwaving at 80% power for 3 minutes. To reheat the gravy, simply add to a saucepan and stir until warm, adding more plant based milk if necessary.

More vegan comfort food you might love

Vegan biscuits and gravy gluten-free

Let me know in the comments: what’s your favourite cosy and savoury breakfast or brunch? If you give these vegan biscuits and gravy a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Vegan biscuits and gravy gluten-free

Get the Recipe: Vegan Biscuits and Gravy (Gluten-free)

These vegan biscuits and gravy are perfect for a comforting breakfast, brunch or dinner that's easy to make. The biscuits are flaky and soft, and the gravy is rich, savoury and made with just a handful of ingredients. Gluten-free and ready in around 35 minutes.

Ingredients

For the biscuits

  • 1 cup plant based milk
  • 2 tbsp apple cider vinegar
  • 2 1/2 cup brown rice flour
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 2 tsp sugar
  • 1 tsp xanthan gum
  • 1/2 cup vegan butter

For the gravy

  • 1 tbsp vegan butter
  • 1 medium onion, diced
  • 1 large carrot, peeled and diced
  • 2 cups mushrooms, chopped
  • 1 can coconut milk
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 cup buckwheat flour
  • 1/2 cup plant based milk, from a carton

Equipment

  • Mixing bowl
  • Conventional oven
  • Cookie cutter
  • Baking tray
  • Saucepan

Instructions 

Make the biscuits

  • Stir together the plant based milk and apple cider vinegar and set aside for around 10 minutes to curdle. When it is almost done, preheat the oven to 180 degrees C/350 F.
  • Meanwhile, in a large mixing bowl combine the brown rice flour, cornmeal, baking powder, sugar and xanthan gum. Now add the vegan butter and use a palette knife to make a crumbly texture. Do not use your hands to mix, as this will melt the butter.
  • Pour in the 'buttermilk' mixture and mix together using a rubber spatula until a dough forms.
  • Transfer the dough to a lightly floured surface and roll out into a flat rectangle. Fold the rectangle in half, and then roll out once more into a sheet around 3/4 inch in thickness.
  • Use a cookie cutter to cut out the biscuit shapes and transfer them to a baking tray lined with parchment paper. Bake in the preheat oven for 20-25 minutes, until lightly golden brown.

Make the gravy

  • Melt the butter in a saucepan. Next, add the onion and carrots, and cook for 3-4 minutes, until they start to soften.
  • Add the mushrooms and cook for 3-4 minutes more, until they start to soften.
  • Pour in the coconut milk, also adding the nutritional yeast, salt, buckwheat flour and plant based milk. Stir until the sauce thickens.
Calories: 653kcal, Carbohydrates: 83g, Protein: 12g, Fat: 32g, Saturated Fat: 16g, Sodium: 454mg, Potassium: 830mg, Fiber: 8g, Sugar: 5g, Vitamin A: 2813IU, Vitamin C: 3mg, Calcium: 176mg, Iron: 5mg
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Gluten-free vegan biscuits and gravy