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Easy Vegan Drop Biscuits and Gravy

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.

stack of vegan drop biscuits

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.

gravy poured over vegan drop biscuits

Add some vegan sausage and maybe a salad to make a more complete meal. Or make some vegan fried ‘chicken’. There are no rules!

If you’re hankering for something a bit cheesier, try my new Cheddar Oat Drop Biscuits too!

gluten-free vegan cheese biscuit on baking sheet

Easy Vegan Drop Biscuits and Gravy

Yield: 6 drop biscuits

Easy Vegan Drop Biscuits

vegan drop biscuits

These vegan drop biscuits are soft and fluffy on the inside with little crunchier bits on the outside. While the biscuits bake, you can whip up some country gravy AKA white gravy in minutes. See the recipe below.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

dry ingredients

  • 1 cup + 1 tablespoon all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt

wet ingredients

  • 3/4 cup plain almond milk (or your choice of plant-based milk)
  • 2 tablespoons oil

Instructions

  1. Preheat oven to 450°F or 232°C. Then, mix 1 cup of all purpose flour and the other dry ingredients together in a large bowl, holding back 1 tablespoon..
  2. Add your choice of milk and the oil.
  3. Fold together until there are no dry clumps. The mixture should become a thick wet batter. If it seems too liquid, add the last tablespoon of flour.
  4. Scoop 1/4 cup portions on to a parchment lined baking sheet.
  5. Bake at 450°F for 15-17 minutes or until the tops are lightly golden. Serve immediately with vegan country gravy (recipe below).

Nutrition Information:

Yield:

6

Serving Size:

1 biscuit

Amount Per Serving: Calories: 56Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 211mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g

Nutritional Information automatically calculated by a plugin and may not be correct.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Yield: 1 1/3 cup THICK gravy

Vegan Country Gravy

country gravy being poured over drop biscuits

Vegan country gravy (aka white gravy) comes together in minutes and tastes fantastic. Pair with vegan drop biscuits which take only 20 minutes to make or take your time and make some vegan buttermilk biscuits. Makes 1 1/3 of thick gravy; thin to your preference.

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.

Nutrition Information:

Yield:

10

Serving Size:

2 tablespoons

Amount Per Serving: Calories: 47Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 108mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 1g

Nutritional Information automatically calculated by a plugin and may not be correct.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Showing 16 comments
  • Cassie
    Reply

    DROOOOOOOOOOOLING. I LOVED biscuits growing up. They were a rare luxury I’d enjoy at some American restaurants. Now I can enjoy them all the time with this recipe!

    • Mary
      Reply

      Woot! Enjoy, Cassie! <3
      -Mary

      • Deb
        Reply

        I made these today using half all-purpose flour and half whole wheat flour. I replaced the oil with Applesauce and used homemade oat milk. They turned out really well. Thank you for sharing! 🙂

        • Mary
          Reply

          I’m so glad they turned out well for you, Deb. Thanks for letting me know. Means a lot — Mary

        • TJ
          Reply

          Doing a test run of these tomorrow to see if they will stand up to my carnivores for thanksgiving dinner. Thanks so much for your recipes! You have been a godsend to this newbie vegan!

      • Victoria
        Reply

        I’ve made these biscuits many times, but today I made the gravy too and I am on cloud nine. Breakfast was ready in 20 minutes and it could not have been easier or more delicious.

  • Rachel
    Reply

    just made these.. soo yummy!! kids want me to make it again 🙂 I used : Hemp milk (I like using Hemp milk in a lot of recipes lately lol), coconut sugar and a dash of vanilla (I like vanilla lol). Always excited to try new fun , tasty and healthy foods for my kids and I 🙂

    • Mary
      Reply

      Woohoo! Sounds delicious! I’m so glad you and the kids enjoyed it.
      -Mary

  • abbey
    Reply

    made this twice now! turned out even better the second time around. i added some vegan breakfast patties crumpled up(i cooked them in the pan and used the same pan to make the gravy for added flavor) and it’s amazing. easy to whip up!

    • Mary
      Reply

      Yum! Breakfast patties + biscuits are a perfect match 🙂 I’m so happy you’re enjoying the recipe, Abbey!
      -Mary

  • Gayathri
    Reply

    Hi. Can these biscuits be made ahead of time?

    • Mary
      Reply

      After baking, they can be stored like other bread at room temperature for a couple days. But honestly, they are best the same day. They only take 20 minutes to make: 5 minutes to mix the ingredients, 15 minutes in the oven.
      Hope that helps!
      -Mary

  • Teresa Willia
    Reply

    Can you us chickpea flour instead of all purpose flour?

    • Mary
      Reply

      No, I would not use chickpea flour as a straight substitute.

  • Jessica
    Reply

    This recipe is great! And easy to make gluten free (tried just rice flour and tried gluten free 1 to 1, both worked well for me!) Thank you!!!

    • Mary
      Reply

      That’s wonderful to hear, Jessica! Thanks so much for sharing your experience 🙂

      Cheers,

      Mary

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