Weekends call for a special breakfast. It can be so nice to slow down and make something that you can really savor--as opposed to my normal weekday routine of running out the door with a piece of toast in one hand and a cup of coffee in the other.
Growing up, biscuits were a treat made on Sunday mornings, so it seems only natural that they are still one of my favorite weekend breakfast options. And they become even better when you top them with a good helping of creamy gravy.
First, let's talk about the biscuits. Over the past few months, I’ve started using a lot more coconut oil in my kitchen. (I use this brand!) And after trying it in biscuits to replace the butter, I’m not sure I’ll ever go back.
Solid state coconut oil is cut into the flour just like you would do with butter, so there are still visible pieces throughout the mixture. The end result is a tender, delicious biscuit, that in this case is also studded with fresh rosemary to give it a great herb-y flavor.
The gravy is traditionally made with sausage, but this meatless version instead uses carrots and mushrooms, which bulk up the gravy nicely.
The mushrooms in particular really help give it that meaty, substantial texture you would find in a sausage gravy. More fresh rosemary and just a touch of vegan Worcestershire sauce increase the savory flavors in the mushroom gravy and mimic those found in the classic dish.
I tried a number of times to use coconut milk in the gravy portion of this recipe, but it just doesn’t smooth out quite like regular milk, and it separates from the olive oil.
So vegans may want to try another option. You can, however, absolutely use coconut milk in the biscuits- that works great! I also have a vegan biscuits and gravy recipe, which is a plant based version of this one.
If you love this recipe, be sure to check out these other delicious vegetarian gravy recipes too, and all my favorite breakfast ideas!
Ingredients
For the biscuits:
- 1 ¼ cups all-purpose flour
- ½ cup whole wheat flour
- 1 ½ tablespoons minced fresh rosemary
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- Pinch pepper
- ⅓ cup coconut oil solid state
- ½ cup 2% milk plus 3 to 4 tablespoons and extra for brushing
For the gravy:
- 3 tablespoons olive oil divided
- ½ medium onion chopped
- 1 carrot peeled and chopped
- 4 ounces baby bella mushrooms sliced
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 teaspoon fresh rosemary minced
- 2 teaspoons tamari or soy sauce
- ½ teaspoon vegan worcestershire sauce
- ¼ teaspoon liquid smoke optional
- ¼ teaspoon salt
- pinch pepper
- fresh chives minced, for serving
Instructions
Make the biscuits:
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the two kinds of flour, rosemary, baking powder, salt and pepper. Add in the coconut oil and use a pastry cutter to cut the oil into the flour. Continue until it resembles evenly sized crumbs. Add in the milk and mix until the dough comes together (start with the extra 3 tablespoons and add the 4th if the dough is too dry).
- Dump the dough onto a well-floured surface. Pat the dough into a circle that is about ¾ inch thick. Using a floured biscuit cutter, cut out rounds from the dough and place on the prepared baking sheet. Pat together the scraps and cut out additional biscuits until the dough is used up (this will be about 5 biscuits total using a 3-inch biscuit cutter). Brush the tops of the biscuits lightly with milk.
- Bake for about 15 to 16 minutes, until very light golden brown (they will barely brown in the oven).
Make the gravy:
- Set a medium-large skillet over medium heat. Add in 1 tablespoon of the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the carrot and mushrooms and cook for about 5 minutes, until tender. Add the remaining 2 tablespoons olive oil to the skillet. Sprinkle in the flour and cook for 1 to 2 minutes, stirring frequently. Slowly pour in the milk, stirring the entire time. Add in the rosemary, tamari, worcestershire, liquid smoke (if using), salt and pepper. Let the mixture come to a gentle simmer. Continue to cook for about 5 to 7 minutes, stirring frequently, until it has thickened. Taste and season with additional salt and pepper if needed.
- To serve, spoon some of the gravy over a biscuit. Top with a sprinkle of fresh chives and serve immediately.
Abby @ The Frosted Vegan says
I was JUST thinking about biscuits and veggie gravy, so you are right on point with these girl!
Ashley Jennings says
It's such a fun breakfast treat! Thanks Abby!
Ashley @ Wishes and Dishes says
Love the meatless version of biscuits and gravy! Yum!
Cheryl says
Oh my goodness! a) Biscuits are the best thing ever. b) Biscuits and gravy - a close second. c) Veggie biscuits and gravy with no faux-sausage?! I am dying.
Looks amazing, Ashley!
Ashley Jennings says
haha thanks Cheryl! I loved using all the veggies in the gravy instead!
Sarah @ Making Thyme for Health says
This is my kind of breakfast! It looks so comforting and you don't have to worry about feeling like crap after from all of the unnecessary fat. Perfection!
Ashley Jennings says
Exactly - comforting but not so over the top that you feel icky afterwards! 🙂 Thanks Sarah!
marcie says
Can you believe I've never had biscuits and gravy? Ever? Maybe cause I'm out here on the west coast. 🙂 I do know a good biscuit when I taste one, and using coconut oil sounds like a phenomenal idea since I love it everywhere these days! The veggie gravy looks SO delicious. 🙂
Ashley Jennings says
You gotta get on that! haha And yes, you should try the coconut oil in biscuits - it's so good!
Raquel says
Biscuits and Gravy is one of those meals where my nose and brain tries to convince me of turning back into a meat eater for "just this one time". I love that this isn't a meatless meat version- ew. I'm looking forward to trying this out and sharing with the family!!
Ashley Jennings says
haha thanks Raquel! Hope you enjoy it!! 🙂
Leah | So, How's It Taste? says
Love this! What a great veggie alternative to such a classic breakfast!
Ashley Jennings says
Thanks Leah!
Celesta says
Hello Ashley, You gave me a delicious and nostalgic meal. I've never had biscuits and gravy but, something in your recipe was resonating. As a child, a family treat was chicken a la king on toast. Your gravy definitely has the right notes. So, I went a bit heavier on the veg, used part milk, part mushroom soaking water for the liquid, soy sauce, Dijon, a drop of veggie fish sauce, and toasted the flour along with a little nutritional yeast before adding the olive oil and liquid. Finishing with a sprinkle of s & p and your chives, which is such a lovely, delicate touch!
Big thanks for a wonderfully clear and flexible recipe. It was rich and thick enough to be the basis for a veggie pot pie as well, I think. Happy cooking, celesta
Ashley Jennings says
Oh thank you Celesta! This made me smile so much! And those changes sound delicious! Plus now you have me thinking about a veggie pot pie! 🙂
Teresa says
Mmm.... That gravy could be amazing over fried green tomatoes.
Ashley Jennings says
I like the way you think! That's a great idea!
Joanne says
Growing up in the northeast, I've somehow never gone the biscuits and gravy route for breakfast, and it is SUCH A SHAME. I'm not sure what I've been eating all my life, but it needs to have more of this in it.
Ashley Jennings says
I never had it for years! I grew up in the northeast too so it wasn't until college that I heard of it! Biscuits we always had ... but gravy on top was a new thing for me! 🙂
Vern Stiner says
Hi Ashley..........
The gravy was a great recipe. The next time I cook it I will leave on the liquid smoke out. May also add a little more rosemary to it. The liquid smoke seem to take over the aroma and taste of the gravy.
Thanks Vern
Ashley Jennings says
Glad you enjoyed it Vern! More rosemary sounds like a great addition!
Danielle says
I had a craving for biscuits and gravy, but no meat so I found your recipe. It was amazing! I went a little over board and had three biscuits. Great hangover food!
Ashley Jennings says
So happy to hear you enjoyed it Danielle! haha and good to know!
SS says
Hi. Any substitute to the coconut oil? If yes, what would be the amount? Thanks!
Ashley Jennings says
Cold unsalted butter (cut into chunks) will work as well! The same amount should be fine (although we've only tested these specifically with the coconut oil)!
Noa | 1000 crumbs says
I made this for dinner yesterday and it was so good! My 1 year old just loved it!
Thanks for a great recipe 🙂
Ashley Jennings says
I'm so happy to hear it! Thanks so much for letting us know!
Tara McPherson says
That was delicious!! By far the best gravy I have made! Thank you for great recipe.
I subbed butter for the olive oil, added veggie sausage after the roux was made, and ended up needing to add about a 1/2 cup more milk to get the right consistency, maybe due to adding the sausage. I also added a bit of cilantro at the very end. Served with scrambled eggs too. Yum!!!
Ashley Jennings says
So happy to hear you enjoyed the recipe! Thanks so much for letting us know!