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Southern Style "Buttermilk" Biscuits & "Sausage" Gravy

What you need: 

"Buttermilk" Biscuits:
2/3 cup nondairy milk
2 teaspoons lemon juice
3 tablespoons canola oil
1 tablespoon apple or orange juice
2 cups unbleached white pastry flour (wheat flour just won't make fluffy biscuits, I have tried)
2 teaspoons non-aluminum baking powder
1/2 teaspoon salt Gravy:
2 to 3 tablespoons non-hydrogenated margarine or olive oil
1/2 (14 ounce) tube vegan sausage, broken into small pieces
salt and pepper, to taste
1 1/2 to 2 cups water, divided
2 to 3 tablespoons flour
salt and fresh cracked pepper, to taste vegan margarine, to serve

What you do: 

1. Preheat oven to 400*F. For biscuits, in a bowl, add nondairy milk and lemon juice; set aside for a few minutes to sour. In another bowl, beat 3 tablespoons oil and apple juice together with fork.
2. In separate bowl, stir together flour, baking powder, and salt. Add oil-apple juice mixture and mix until it resembles bread crumbs. Stir enough of the soured milk so the dough leaves the sides of the bowl and is slightly sticky (or biscuits will be dry).
3. Place biscuit dough on a floured board and roll or pat to 1" thick. Cut into 2 1/2'"round biscuits and place on dry baking sheet. Bake 10 to 12 minutes, or until lightly golden.
4. For gravy, put margarine in pan and turn on medium. Add "sausage" and sprinkle with salt and pepper. Fry, stirring occasionally, until "sausage" is nice and browned. Remove sausage mixture from pan and deglaze pan with 1 cup water for 1 minute.
5. Mix remaining 1/2 cup water with flour to make thin paste. Return sausage to pan and add water-flour mixture. Stir constantly until thick. Season with salt and plenty of pepper. Cut biscuits in half and spread liberally with margarine and top with ample amounts of gravy. You can also put gravy on toast and have vegan sh!t on a shingle.
This is stick-to-your-ribs, fill-you-up, breakfast. We never have leftovers of this (even though it's just the two of us).

Preparation Time: 
20 minutes
Cooking Time: 


I found this recipe about a year or maybe even two years ago and I have been using it ever since. The only thing I tweak is how much gravy I make, i.e. add much much more! That's just because I can never have too much gravy, though.


OMG I JUST FOUND OUT MORNING STAR IS NOT VEGAN:( I ate this stuff when i was vegetarian and never thought to read the label!!!!! Kay well... those are going in the garbage. Next time I'll be more careful but now I'm really sad I was doing so well as a vegan!! we all make mistakes right?


just made these this morning and they were delish! i used maple morning star sausage patties& crumbled them up into the gravy. the biscuits were the best part- i cooked them 14 min and they were perfect! i was also too lazy to roll it up and cut them so i just took a handful of the dough and molded it into a biscuit-like shape. i will definitely make this again and use the biscuit recipe for everything! THANK YOU(:


This stuff is better than any biscuits and gravy I had pre-veganism. I've made it both ways, using plain soy milk in the gravy, and using only water. It's fabulous either way. My omni fiance loves it too. I like to brush the biscuits with a little Earth Balance on each side pre-baking. Keeps them from sticking and makes them nice and buttery. Mmm...


This always turns out good. My current batch of biscuits was made with 3 parts whole wheat to 1 part AP because I'm buried in the midwestern snowmageddon and can't get to the store. They're not omg!fluffy, but they're fine. Just taste wheaty.

My changes:

- I'm too lazy to make pretty roll-and-cut biscuits and clean up the ensuing mess. Break off pieces of dough, pat into a roundish shape, and slap in the oven.

- Make 6 smaller biscuits rather than 4 big ones, because these are so good we like to eat a couple of them without gravy.

- Add a tiny bit of sugar in the dough to round out the flavor.

- To those concerned about too much salt vs too little flavor:
-- Always err on the side of too little. Everyone can add more salt to their own plate.
-- Substitute part of the water with $milk or $creamer.
-- I like to throw in some nutritional yeast. Not so much that it starts to taste like cheez sauce or anything, just enough to add savory flavor.


This was pretty good! I used boca link sausage because I had it on hand and it made a wonderful gravy, although others are right that it doesn't make very much! I didn't care too much for the biscuits, I ended up having to bake them way longer than it said and they still seemed doughy inside so I cut them in half and baked them that way. I might try another biscuit recipe, but the gravy was delish!


I loved these biscuits! They were a bit crumbly, but I figured they were supposed to be that way.  I also had to cook mine for 17 minutes before they got golden on the outside. I served mine with just Gimme Lean sausage patties and topped with Daiya cheddar cheese to make a sausage biscuit.  I also put some smart balance butter and jam on another half.  So tasty!


We just had this for breakfast.  We used the gravy recipe only and replaced the water with soy milk.  It was exactly the way I like it!  Thanks so much for this recipe!  It really was delicious!  :)>>>


Thank you so much for this simple recipe... my meat eating husband said that i am the best gravy maker in the world...he had 2nds..then some more this morning...thank you so much...and yes, i gave you the credit for the recipe :) i am passing recipe along to everyone...thank you again


Ummmm, is there going to be a problem if I do not have any apple/orange juice? Because I don't... I am about to make this soooooooo, I hope no problem. I will let you know how it turns out!



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