Southern Style Biscuits and Gravy
  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 10
  • 2 cups of flour
  • 4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 3/4 tsp Salt
  • 2 tbsp Vegan Margarine of your choice (use margarine sticks!)
  • 2 tbsp Vegetable Shortening
  • 1 cup Almond Milk or non-dairy milk of your choice
  • 2 tbsp Apple Cider Vinegar
  • 1/2 lb Vegan Sausage (brand of your choice)
  • 1/4 cup of flour
  • 2 1/2 cup of non-dairy milk of your choice
  1. Preheat oven to 450 degrees
  2. Combine non-dairy milk with apple cider vinegar to create buttermilk mixture. Allow to rest for 10 minutes.
  3. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Crumble the shortening and vegan margarine and mix into the dry ingredients. The mixture should be clumpy for best results.
  4. Add in vegan buttermilk and stir until the dough comes together. The dough will be very sticky!
  5. Using as little flour as possible, dust your surface, fold the dough on itself, and place it on the floured surface. Shape or cut the dough into a 1-inch thick by 3-inch wide biscuit.
  6. Place biscuits on parchment paper, silpat, or greased baking sheet and bake until they are tall and lightly browned, about 15-20 minutes.
  7. While vegan biscuits are baking, cook the vegan sausage or sausage patties in a lightly greased skillet. Remove sausage from pan when cooked.
  8. Whisk together the flour and non-dairy milk and add to the greased skillet where you cooked the sausage. Cook over low heat for 5 minutes until vegan gravy thickens.
  9. Add the cooked sausage to the flour and milk mixture and season liberally with salt and pepper.
  10. Slice biscuits in half and serve with gravy poured over them!
Welcome to an Indiana staple, try this out!