Biscuits and Gravy


  • 1 Pillsbury log of biscuits


  • 2 Tbsp vegan butter or olive oil

  • 2 cloves garlic (minced)

  • 1/4 cup diced white or yellow onion

  • 1 cup thinly sliced mushrooms (crimini or white button // chop finely for smoother texture)

  • 2 Tbsp finely chopped walnuts (optional)

  • 1 pinch each salt and pepper (plus more to taste)

  • 1/2 tsp fresh sage or thyme (optional // chopped)

  • 1 1/2 Tbsp all-purpose flour

  • 1/2 cup vegetable broth (DIY or store-bought)

  • 3/4 – 1 cup unsweetened plain almond milk


  1. Preheat oven to 350 degrees F (232 C) and prepare biscuits.

  2. Add butter or olive oil to a cast iron skillet or large saucepan over medium heat. Then add garlic, onion, mushrooms, and walnuts and season with a healthy pinch each salt and pepper. Cook for 3-4 minutes or until the onions are translucent. Near the end of cooking, add the herbs (optional).

  3. Slightly reduce heat. Add flour and whisk to coat. Cook for 1 minute.

  4. Then slowly whisk in broth then add almond milk 1/4 cup (120 ml) at a time, building up to desired thickness (it will continue thickening as it cooks). Season again with a pinch each salt and pepper.

  5. Cook until thickened, stirring frequently, over medium-low heat. Taste and adjust seasonings as needed. I go heavy on the pepper out of preference.

  6. Keep on low until you’re ready to serve, adding more almond milk as needed if it gets too thick. (Bake biscuits for 10-15 minutes.)

  7. To serve, split biscuits and top with gravy. Store leftovers separately – store gravy covered in the fridge for up to 3-4 days, and store biscuits (once completely cooled) at room temperature in a tupperwear or plastic bag. Reheat in a 350-degree F (176 C) oven to keep flakiness intact.