Wednesday, August 31, 2011

Best vegan biscuits and gravy in the whole, entire, huge world. Honest.

Flaky vegan biscuits? Is it possible?

vegan biscuits gravy

.... Yes!

Who loves biscuits and gravy? I DO! And once you have these, you'll never buy gross pre-made biscuits ever again.

1 c almond milk
1 t apple cider vinegar
2 c whole wheat flour
1 t raw salt
2 1/2 t baking powder
3-5 T vegan margarine

* * *

STEP 1: Make your buttermilk.

1 c cold almond milk
1 t apple cider vinegar

Mix and set aside.

STEP 2: Mix your dry ingredients in a separate bowl.

STEP 3: Cut margarine into small bits and then add margarine to dry ingredients.

STEP 4: Now add your buttermilk to the dry ingredients. Mix well.

STEP 5: DO NOT SKIP THIS STEP. Form a ball of dough. This is what makes your biscuits flaky. Cover in an air-tight container and let sit in the fridge for at least one half hour. DO NOT SKIP THIS STEP.

When ready, preheat oven to 450 degrees.

Finally, roll and cut into desired shapes. Use cookie cutters. Apparently funny shapes make your biscuits taste better.

Cook for 12 minutes.

Enjoy ... everyday!

UPDATE: While visiting family last weekend we had to make these biscuits with white flour (yuck, right?) Well, the biscuits still turned out fluffy and flaky -- but they have less substance. So, if you must use white flour or half white flour, go ahead. But I recommend wheat. Your biscuits will be more satisfying. Promise.


Option 2:

1/4 c water
Dash of sugar
1 3/4 c flour
1/4 c wheat bran
2-5 t margarine
3/4 c almond mylk
Dash apple cider vinegar

Follow directions similarly as above. Proof the yeast with sugar and water. Let sit.

Mix mylk and vinegar and let sit to sour.

Mix flour, bran and margarine.

Now mix the yeast water with the mylk and add to the flour mixture. Mix, mash and let sit in fridge for 1/2 hour before cooking.


** These are not as flaky as the biscuits above but still great. 


  1. Wheres the gravy?

  2. Sorry for leaving out the gravy! I will try to measure the next time I make it. But gravy varies from meal-to-meal and it all depends on what we're craving (and what we have on hand!)

    Make a brown gravy by putting a cup or two of water in your trusty caste iron skillet. Add 2-3 cubes of bullion. I always add more powdered garlic and onion to this mixture, too. Stir and let it start to boil. Begin adding some whole wheat flour to the water if you want it thicker. And grind pepper into the gravy until you can't stand it anymore. It's done when it's the consistency you prefer. (Add more flour to thicker gravy; less for thinner gravy).

    For white gravy begin with your favorite mylk - I use almond but any will work. Begin heating 1-2 cups in your skillet. Now you'll grind as much pepper in it as you think you can handle. And begin sprinkling whole wheat flour into the mylk while it's heating. This will thicken your gravy.

    Remember: you can always add more flour to thicken your gravy but you can't take it out. So, if you've made your gravy too thick, add water and stir again while it's on the stove. This will thin it out for you.


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