This recipe for vegetarian biscuits and gravy is a twist on the classic biscuits and sausage gravy. It's so good you won't even miss the meat. Bonus: This breakfast recipe can be made entirely vegan! Just swap out the milk and meat products for plant-based alternatives. The flavors are so good you'll never know the difference.
About Vegetarian Biscuits
When making biscuits with vegetable shortening instead of butter, they will be a bit less fluffy due to the water content in the shortening versus the butter. However, you certainly won't be sacrificing taste.
Ingredients
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3 cups all-purpose flour
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1 tablespoon sugar
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1 tablespoon baking powder
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1 teaspoon salt
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¾ teaspoon cream of tartar
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¾ cup butter or vegetable shortening
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1 cup milk or unsweetened plant milk
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8 ounce plant-based sausage patties or links, crumbled or sliced
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1 cup chopped onion
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¼ cup all-purpose flour
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1 teaspoon dried thyme or sage, crushed
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¼ teaspoon salt
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3 cups milk or unsweetened plant milk
Directions
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Prep Skillet and Make Dough
Preheat oven to 425°F. Grease bottom and sides of a 12-inch cast-iron skillet and place in oven. In a large bowl, stir together 3 cups of flour, sugar, baking powder, 1 tsp. of salt, and cream of tartar.
Using a pastry blender, cut in butter or vegetable shortening until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add 1 cup milk all at once. Using a fork, stir just until moistened.
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Knead and Roll Dough
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until it's 1 inch thick. Cut with a floured 2 1/2-inch biscuit cutter; reroll scraps as needed and dip cutter into flour between cuts.
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Bake Biscuits
Place dough circles in hot skillet; brush with additional milk. Bake 18 to 22 minutes or until golden. Remove biscuits from the skillet and keep warm.
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Make Gravy
For gravy, in the same skillet cook sausage and onion over medium-high heat until sausage is browned. Sprinkle with 1/4 cup of flour, thyme, and 1/4 tsp. of salt. Cook and stir over medium heat for 1 minute. Gradually stir in 3 cups of milk; cook and stir until thickened and bubbly. Cook and stir 1 minute more.
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Serve
Split biscuits and serve topped with gravy.
Nutrition Facts (per serving)
| 474 | Calories |
| 22g | Fat |
| 51g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 474 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 13g | 65% |
| Cholesterol 56mg | 19% |
| Sodium 937mg | 41% |
| Total Carbohydrate 51g | 19% |
| Total Sugars 9g | |
| Protein 17g | 34% |
| Vitamin C 1.8mg | 2% |
| Calcium 289mg | 22% |
| Iron 3.9mg | 22% |
| Potassium 397mg | 8% |
| Fatty acids, total trans 1g | |
| Folate, total 103.5mcg | |
| Vitamin B-12 2.2mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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