On the morning of our anniversary this year, I lay in bed and woke up to the smell of something amazing. My husband always makes me breakfast in bed on such occasions, but today he had crafted up something unique! I love savory breakfasts, and he made biscuits and gravy. I think it was my favorite breakfast in bed ever. My husband does not cook much, so I was very impressed. Take heart that you, too, can make this even if you don’t cook much.
Here is a rendition of the gravy he made that day. The spices are what make it! The smoked paprika, lots of black pepper, fennel for a hint of sausage flavor, and sage make it really stand out. And even though there is no butter or cream or really any significant fat source, it’s somehow remarkably rich and creamy. I use half soy milk and half almond milk, but make sure whatever milk you use is completely unflavored (no vanilla!) and unsweetened.
You can add my tofu beefy crumbles if you want extra protein or heartiness, although I find it plenty satisfying on it’s own. Simply crumble up a block of firm tofu into small pieces and toss with 2 tablespoons of soy sauce and 1 tablespoon of nutritional yeast. Bake at 350 for 30-45 minutes until they are crispy and shrunk quite a bit. Super good!
If you don’t like mushrooms, I do understand. I hated them until I coached myself into liking them a few years ago. I now love their depth of flavor and the richness they add to savory dishes. You can use any other vegan gravy on biscuits. I like this one from Nora Cooks for it’s simplicity. I have to say this mushroom gravy is so much more interesting and rich for a biscuit, though!
Scroll down for the biscuit recipe. It is a soft dough that you form into loose balls for drop biscuits and is very simple and easy.
This savory, peppery, creamy gravy blankets fluffy biscuits---all without the butter or meat!
- 1/2 cup minced onion
- 2 garlic cloves, minced
- 8 oz mushrooms, finely chopped (any kind, I use baby bella)
- 1 TBSP soy sauce
- 1 tsp whole fennel seed
- 1 tsp smoked paprika
- 1 tsp dried sage
- 1/4 tsp black pepper
- 1/4 cup flour (any kind,--GF, whole wheat, or all purpose)
- 1.5 cups any plant milk (must be unflavored and unsweetened)
- 1 tsp salt
Mince onion, garlic, and finely chop mushrooms (you could use a food processor to save time).
Saute onions, garlic and mushrooms in a medium pot for about 6 minutes, until fragrant and tender. Add a small splash of water occasionally if needed to prevent bottom of pot from burning. Mushrooms release a lot of water though, so that may not be necessary.
Stir in the soy sauce and spices and stir well.
Sprinkle the flour over the mixture and stir until well-coated. Add 1/2 cup water or vegetable broth, and cook for 4 minutes until very thick and liquid has bubbled away.
Add the cup and half of plant milk and whisk well. Add the salt. Cook and stir until thickened, about 3-5 minutes. It will thicken even more as it cools. Add more salt and pepper as you like.
Stir in beef-like crumbles if desired, such as tofu crumbles. The gravy is meaty enough without them, though!
Keep warm until ready to spoon over hot biscuits and enjoy!
Tender without any butter or oil, these biscuits are very simple to make to round out a meal or serve with gravy on their own. Use half white flour for more typical biscuits, or 100% whole wheat for die-hards who don't mind a denser biscuit. Gluten Free option in the notes below.
- 1 cup plant milk (full fat coconut milk for most tender biscuits, almond milk for lower fat)
- 1 TBSP apple cider vinegar
- 1.5 cups whole wheat flour (use half white if preferred)
- 1/2 cup almond flour
- 1 TBSP baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
Mix the vinegar with the plant milk in a liquid measuring cup and let it sit for 5 minutes. This curdles it like buttermilk.
Preheat oven to 450°F.
Mix the dry ingredients together. Measure the flour well, as too little will create flat biscuits.
Add the curdled milk, and mix the dough together. Do not overmix, as that creates tough biscuits.
Line a baking sheet with parchment paper, and drop large spoonfuls of batter to create 10 biscuits. Flatten them and shape them into a circle.
Bake for 10-12 minutes, until lightly browned.
For gluten-free, replace whole wheat flour with all-purpose gluten free flour and use full-fat coconut milk for the plant milk.
For nut-free, replace the almond flour with ½ cup more whole wheat or GF flour, and use 1 cup of full-fat coconut milk as the plant milk (try to use only the thick, creamy part at the top of the can).