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+ servings
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