Classic Vegan Biscuits and Mushroom Gravy

There's something deeply comforting about a plate of warm, flaky biscuits drowning in a peppery, savory gravy — and this entirely plant-based version delivers all the nostalgia without any dairy or animal products. The biscuits get their signature tender, buttery layers from cold vegan butter and a quick plant-milk "buttermilk" made with a splash of vinegar, while a light hand with the dough ensures they rise tall and flaky in the oven. Smothering those biscuits is a deeply savory mushroom gravy built on a roux of vegan butter and flour, enriched with umami-packed cremini mushrooms, a hint of soy sauce for depth, and plenty of cracked black pepper for that classic Southern kick. Plant milk brings it all together into a silky, pourable sauce that clings beautifully to every nook and cranny of the biscuits. This recipe is proof that classic comfort food can be fully vegan without sacrificing an ounce of flavor or texture. It's a hearty, satisfying breakfast-for-dinner situation that will please vegans and omnivores alike, and leftovers (if you have any) reheat beautifully for another cozy morning.

Ingredients

• 2 cupsall-purpose flour, plus extra for dusting
• 1 tbspbaking powder
• 0.25 tspbaking soda
• 1 tspsalt, divided
• 1 tspsugar
• 6 tbspVegan butter, cold, cubed, divided
• 1.75 cupsUnsweetened plant milk, divided, soy or oat recommended
• 1 tbspapple cider vinegar
• 8 ozcremini mushrooms, finely chopped
• 0.5 cupyellow onion, finely diced
• 2 clovesgarlic, minced
• 3 tbspall-purpose flour, for gravy roux
• 1 cupvegetable broth
• 1 tspsoy sauce
• 1.5 tspblack pepper, freshly cracked, plus more to taste
• 1 tspfresh thyme, chopped, optional
• 1 tbspfresh parsley, chopped, for garnish

Method

No instructions listed.