Biscuit And Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

Combine dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.

Cut in butter

Add 3/4 cup cold cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add buttermilk and shape

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently until just combined and a shaggy dough forms; do not overmix. Turn the dough onto a lightly floured surface and fold it over itself 3–4 times to create layers. Pat or roll to about 3/4-inch thickness.

Cut and bake

Using a 2.5–3 inch biscuit cutter, cut rounds straight down (do not twist) and place them on the prepared sheet about 1 inch apart. Re-roll any scraps once and cut additional biscuits. Brush tops with 2 tbsp extra buttermilk. Bake 12–14 minutes until golden brown on top. Remove and let rest 5 minutes.

While biscuits bake, heat 1 tbsp olive oil in a 10-inch skillet over medium heat. Add 1/4 cup finely diced onion and sauté 2–3 minutes until softened.

Add 12 oz plant-based sausage crumbles and cook, breaking up larger pieces with a spatula, until browned, about 6–8 minutes.

Stir in 1 tsp minced garlic, 1/2 tsp smoked paprika, 1/2 tsp black pepper and 1/2 tsp salt. Cook 30–60 seconds until fragrant. Reduce heat to low and keep warm. These crumbles will be folded into the gravy and used as a topping.

In a separate medium saucepan, melt 4 tbsp unsalted butter over medium heat. Once melted and foaming, sprinkle in 1/2 cup all-purpose flour and whisk continuously to form a roux, cooking for 2–3 minutes until the raw flour taste is gone but the roux remains pale.

Gradually whisk in 3 cups milk and 1/2 cup vegetable broth, adding a little at a time to prevent lumps. Bring mixture to a gentle simmer, whisking frequently until thickened, about 5–7 minutes.

Season gravy with 1 tsp salt, 2 tsp freshly ground black pepper, and 1 tsp vegan Worcestershire or soy sauce if using. Taste and adjust seasoning. If gravy becomes too thick, whisk in extra milk or water 1 tbsp at a time to reach a creamy, pourable consistency.

Stir the warmed veggie sausage crumbles into the gravy (reserve a few tablespoons for a finishing sprinkle if desired). Keep the gravy on very low heat, stirring occasionally until ready to serve.

Bring 4 cups water and 3/4 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits to prevent lumps.

Reduce heat to low and simmer, stirring frequently, until grits thicken and are tender, 20–30 minutes (shorter if using quick grits—follow package). Stir in 1 cup milk and 2 tbsp butter and continue cooking 2–3 minutes until creamy.

If using, stir in 1/2 cup shredded cheddar cheese until melted and smooth. Taste and adjust salt. Keep warm until serving.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups diced russet potatoes and cook, stirring occasionally, until edges begin to brown, about 8–10 minutes.

Add 1/4 cup chopped onion and 1 tsp minced garlic and continue to cook until potatoes are tender and golden, about 6–8 more minutes.

Season with 1/2 tsp paprika, 3/4 tsp salt and 1/2 tsp black pepper. Toss to combine and keep warm until serving.

Split a warm biscuit in half and place on a plate. Spoon a generous portion of the sausage white gravy over both biscuit halves, making sure to include veggie sausage crumbles in the gravy. If you reserved a few crumbles, sprinkle them on top for texture.

Serve the biscuit and gravy with a choice of creamy grits or breakfast potatoes on the side. Offer extra gravy as desired (estimate +$3.95) — warm additional gravy and pour over the dish at the table.

Garnish option: sprinkle a pinch of extra freshly ground black pepper or chopped fresh parsley over the gravy before serving.