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Southern Style "Buttermilk" Biscuits & "Sausage" Gravy

What you need: 

"Buttermilk" Biscuits:
2/3 cup nondairy milk
2 teaspoons lemon juice
3 tablespoons canola oil
1 tablespoon apple or orange juice
2 cups unbleached white pastry flour (wheat flour just won't make fluffy biscuits, I have tried)
2 teaspoons non-aluminum baking powder
1/2 teaspoon salt Gravy:
2 to 3 tablespoons non-hydrogenated margarine or olive oil
1/2 (14 ounce) tube vegan sausage, broken into small pieces
salt and pepper, to taste
1 1/2 to 2 cups water, divided
2 to 3 tablespoons flour
salt and fresh cracked pepper, to taste vegan margarine, to serve

What you do: 

1. Preheat oven to 400*F. For biscuits, in a bowl, add nondairy milk and lemon juice; set aside for a few minutes to sour. In another bowl, beat 3 tablespoons oil and apple juice together with fork.
2. In separate bowl, stir together flour, baking powder, and salt. Add oil-apple juice mixture and mix until it resembles bread crumbs. Stir enough of the soured milk so the dough leaves the sides of the bowl and is slightly sticky (or biscuits will be dry).
3. Place biscuit dough on a floured board and roll or pat to 1" thick. Cut into 2 1/2'"round biscuits and place on dry baking sheet. Bake 10 to 12 minutes, or until lightly golden.
4. For gravy, put margarine in pan and turn on medium. Add "sausage" and sprinkle with salt and pepper. Fry, stirring occasionally, until "sausage" is nice and browned. Remove sausage mixture from pan and deglaze pan with 1 cup water for 1 minute.
5. Mix remaining 1/2 cup water with flour to make thin paste. Return sausage to pan and add water-flour mixture. Stir constantly until thick. Season with salt and plenty of pepper. Cut biscuits in half and spread liberally with margarine and top with ample amounts of gravy. You can also put gravy on toast and have vegan sh!t on a shingle.
This is stick-to-your-ribs, fill-you-up, breakfast. We never have leftovers of this (even though it's just the two of us).

Preparation Time: 
20 minutes
Cooking Time: 


I haven't made this yet but I plan to next week. Thats the one thing I've really missed since not eating meat is diner style southern gravy. I'll probably end up using fattening tube store bought dough since I'm not vegan, but the gravy looks amazing.


wowzers. this was way good. i used the Savory Biscuit recipe (easier for me cuz im not a baker) with this one and those went great with the gravy.  ya'll should try it!


I just made the gravy and used Trader Joes whole grain english muffins as my biscuits.  Oh and the morning star breakfast pattys instead of gimme lean.  (I used 6 of them)  It turned out way better than I was expecting!


The initial pic posted used the Savory Biscuit Recipe, which turned out to be too salty.... The gravy was phenomenal of course!!!!  The current pic used the biscuit recipe listed but subbed  Boca crumbles in place of the Gimme Lean...

This is my breakfast comfort meal and it definitely sticks to my ribs!!! Oh!! I was able to make 7 biscuits that were fluffy!

Thanks for the recipe!!!


We love this recipe! I follow it to a T, except I usually double it, cause we're allllll about leftovers in our house. The first time I made it, my fiance could not believe it was vegan, it is SO realistic!!


Me and my family love these!! I made them this morning for the first time ever and after performing a massacre in my kitchen, I came out with approx. twelve biscuits. I've never made biscuits from scratch before so this was an interesting experience and they were delicious. I made only a few modifications like applesauce instead of canola oil and non-meat crumbles instead of Gimme Lean. The gravy was especially good but I think I'll use soymilk or something instead of water next time. Maybe add some spices to give it a little kick. I also didn't have any pastry flour so I used all-purpose and upped the baking powder a little bit. A little heavy but they were still extremely good.



i finally made these and they're SOOOO good!  i used plain almond milk for the water in the gravy mixture and that may have sweetened it up a bit so i added lots more salt (a little too much according to my dad) but i also added some dried rubbed sage and thyme for more flavor.  i thought the biscuit to gravy ratio was right on, too.  i got 6 delicious biscuits.. next time ill make sure ill sift the baking powder though (i had a couple little not so tasty clumps).  my meat eating dad liked them, too.


I can't believe I haven't reviewed these yet... I made them probably 3 times a week for a month last fall, and then for some reason forgot about them until last night! These are absolutely divine. I can't rate the biscuit recipe because I always use the Savory Biscuits recipe from this site, but the gravy is just ingenious & delicious! I cut down on the fat a little bit & use unsweetened soymilk instead of water, and it's super rich & creamy! Sometimes a touch of nutritional yeast is nice, too. YUM!


This was amazing!!!  I Loved it!!!  :)>>>The biscuits came out wonderfully and if I didn't know that the gravy was vegan I wouldn't have been able to tell.  My husband's cousin and her boyfriend came over and loved it too.  My 14 month old son loved the biscuits.  I thought the gravy might have been a little too strong for him so I put a little earth balance and strawberry preserves on a biscuit for him and he went to town.  Thank you for posting this recipe.  I'll definitely be making this again.

Oh side note.  My husband is a big eater so I doubled the biscuit and gravy recipe.  These are so filling that there was no way we could have eaten all of it if we didn't have unexpected company.  I got 13 large biscuits out of the recipe.  I have 2.5 left over after 5 people eating.  They were really fully and delicious. 

I attached two pictures of my son throughly enjoying his biscuit.


This is great!  My stepfather used to make biscuits and gravy when I was a child.  I didn't think I would ever be able to enjoy it again.  I was happily wrong!  ;D 



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