It’s the day before grocery day and you’re feeling lazy. What can you make? Easy Vegan Drop Biscuits and Gravy! You’ll use the most basic pantry staples and just 20 minutes to make this delicious and filling pair. And if you have some vegan sausage or leftover vegan fried ‘chicken’, even better. Add a green thing or two and you have a quick meal.
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Video Tutorial for Easy Vegan Drop Biscuits and Gravy
If you do want to make proper fluffy vegan buttermilk biscuits with their tender, flaky layers, you do you. I’ve got that recipe for you. But most of the time, I’d rather whip these vegan drop biscuits up.
Drop biscuits are easier to make than regular biscuits. No need to get your hands dirty and get your counter-top covered in flour. All you need to do is mix the ingredients together, spoon the batter on to a prepared baking sheet, and bake for about 15 minutes. They bake up warm and fluffy on the inside with crunchier edges all ’round.
You could use my almost instant lazy gravy recipe to go with this. Or use this even lazier version: vegan country gravy. It’s just flour browned with oil, salt, pepper, and plain plant-based milk. I like almond milk for this; the nutty flavour goes well. Otherwise, I like soy or oat milk for a nut-free option.
Easy Vegan Drop Biscuits and Gravy
Drop biscuits are easier to make than regular biscuits. No need to get your hands dirty and get your counter-top covered in flour. All you need to do is mix the ingredients together, spoon the batter on to a prepared baking sheet, and bake for about 15 minutes. They bake up warm and fluffy on the inside with crunchier edges all 'round. This recipe makes 6 small biscuits; about 2 servings.
While the biscuits bake, you can whip up some country gravy AKA white gravy in minutes. See the recipe below.
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- 1 cup + 1 tablespoon all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3/4 cup plain almond milk (or your choice of plant-based milk)
- 2 tablespoons oil
- Preheat oven to 450°F or 232°C.
- Mix 1 cup of all purpose flour and the other dry ingredients together in a large bowl, holding back 1 tablespoon..
- Add your choice of milk and the oil.
- Fold together until there are no dry clumps. The mixture should become a thick wet batter. If it seems too liquidy, add the last tablespoon of flour.
- Scoop 1/4 cup portions on to a parchment lined baking sheet.
- Bake at 450°F for 15-17 minutes or until the tops are lightly golden.
- Serve immediately with vegan country gravy (recipe below).
Makes 1 1/3 of thick gravy; thin to your preference.
- 2 tablespoons oil
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 - 2 cups plain almond milk, separated (or your choice of plant-based milk)
- Heat oil in a skillet over medium high heat. When the oil is hot, add flour slowly while stirring to avoid lumps. Continue to stir and cook for about 3 minutes or until it just turns golden brown.
- Continue to stir while adding a cup of almond milk; a little at a time to prevent lumps from forming. See the video for a demonstration.
- When all the milk is incorporated, stir in salt and pepper. Continue to cook until the gravy becomes thick. Then you can add the reserved almond milk to thin the gravy down to your preference. Add more almond milk or water for a thinner gravy. Taste and adjust salt and pepper. Add additional spices or other flavourings as desired.
- I like plain almond milk for this recipe for its nutty flavour. For a more neutral flavour, choose rice milk. Oat milk is also nice.