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Vegetarian Biscuits & Gravy
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  • CourseBreakfast, Main Dish
  • CuisineBudget-friendly, Vegetarian
Servings Prep Time
12 biscuits 20 minutes
Cook Time
15 minutes
Servings Prep Time
12 biscuits 20 minutes
Cook Time
15 minutes
  • 4 ounces butter
  • 2 cups all-purpose flour
  • 1 Tbsp brown sugar, tightly packed
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 3/4 cup milk dairy or unsweetened non-dairy
Vegetarian Gravy
  • 3 Tbsp butter
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. nutmeg
  • salt
  • 1 pinch cayenne pepper
Servings: biscuits
  1. Preheat the oven to 425°F.
  2. Freeze butter for at least 30 minutes before getting started. I usually throw a stick in the freezer the night before. Grate butter with a cheese grater and set aside.
  3. Add flour, sugar, baking powder, salt, and milk to a large mixing bowl. Use a hand mixer on high to blend together until it starts to form a dough.
  4. Use clean hands to form the mixture into a ball. Flour a clean surface to roll out your dough. You can use your hands to flatten it or a rolling pin. Flatten it into roughly a rectangular shape about 1/2 inch thick.
  5. Add 1/2 of the grated butter evenly on top of your flattened dough, and fold it in half to form a square. Flatten it out one more time, add the rest of your butter and fold again. You should be left with roughly a square, about an inch thick.
  6. Use a cookie cutter, glass cup, or mason jar to cut your dough into biscuits.
  7. Line your biscuits up on a lined baking sheet.
  8. Bake for 13- 15 minutes until they start to brown on top.
Vegetarian Gravy
  1. Add butter and flour to a large pot over medium heat and whisk until smooth to form a roux.
  2. Add milk and all your spices and whisk again over heat until fully integrated.
  3. Allow to thicken until desired consistency is achieved. Serve hot over biscuits. Garnish with fresh scallions for a little crunch.
Recipe Notes

Pro Tips

  • You want your grated butter flakes to remain intact in your dough, so be careful not to overmix.
  • You don’t need molds to shape your biscuits—I use a mason jar!
  • Use a whisk for your gravy to avoid clumps of flour.
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