Vegan GF Biscuits and Gravy


As soon as the weather switches from summer into fall, all I want to eat are carbs, carbs, carbs, carbs. Anybody else have this problem? This certainly hit of the bill of a carb loaded, classic brunch option. I could’ve served it with a side of steamed greens, buuuut I was too lazy this particular morning. It’s unusual at this point that I have a day off.. So getting to make brunch is a wonderful treat.


Adapted from Minimalist Baker
  • 2 cups gluten free flour blend
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp cold coconut oil
  • 1 cup unsweetened almond milk + 1 Tbsp fresh lemon juice
  1. Preheat oven to 450 degrees F.
  2. Mix dry ingredients together in a large bowl.
  3. Add cold coconut oil and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand.
  4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
  5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
  6. Form into a 1-inch thick disc, handling as little as possible.
  7. Use a 1-inch thick dough cutter or a similar-shape object with sharp edges and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
  8. Next brush the tops with a bit more of melted coconut oil and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
  9. Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.




  • 2 cups mushrooms, sliced
  • 1/2 yellow onion, diced
  • 1 tbsp minced garlic
  • 2 Tbsp dried parsley
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 4 Tbsp gluten free flour blend
  • 2 cups almond milk
  • 1 Tbsp oil



  1. Heat oil in medium sized skillet.
  2. Saute onions until translucent.
  3. Add garlic and mushrooms and saute until tender.
  4. Add parsley, salt, pepper, and paprika.
  5. Whisk flour into almond milk. Pour into skillet and stir quickly.
  6. Stir until well combined and begins to thicken.
  7. Remove from heat once thickened to a gravy and serve over biscuits.



Don’t forget the Virtual Vegan Linky Potluck!!



9 thoughts on “Vegan GF Biscuits and Gravy

    • Kayse says:

      Thank you!!! I’ve made this recipe for my dad before and he likes it, despite the fact that he’s a ‘meat and potatoes’ kinda guy! He just likes to remind me that it’s not “real” gravy ha!


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