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Biscuits and Mushroom Gravy

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Fluffy biscuits and mushroom gravy is a delicious vegan/vegetarian-friendly meal with a gluten-free variation included!

Fluffy Biscuits with Mushroom Gravy | Vegan with Gluten-Free Option
My children and I are three peas in a pod. We are all introverts and love to travel. We enjoy trying new foods and *always* expect dessert after dinner. We’re also bread addicts and have a hard time passing up anything bread-y. Rolls, croissants, biscuits, doughnuts—we eat it all, probably more often than we should! 🙈

Needless to say, biscuits and gravy have long been a favorite dish in our family. I’m not talking about biscuits-from-a-can and packaged gravy either. I learned from my southern grandma that with some practice you could make almost anything from scratch just as quickly as you could make its pre-packaged counterpart. It tastes much better too!

Fluffy Biscuits with Mushroom Gravy | Vegan with Gluten-Free Option
Fluffy Biscuits with Mushroom Gravy | Vegan with Gluten-Free Option
I do make turkey sausage gravy on occasion, but I like to make as many plant-based meals throughout the week to balance out our diet. My kids, who aren’t usually big fans of mushrooms, even liked this dish, which is saying a lot! It’s very flavorful and simple to make too. Perfect meal for weekend brunch or breakfast for dinner. For extra protein, my hubby likes to fry up a few eggs to top his with, but aside from that, this meal is vegetarian/vegan friendly and can easily be made gluten-free using this gluten-free biscuit recipe.

If you give these fluffy biscuits and mushroom gravy a try, please let me know in the comments below! Enjoy, friends!

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Fluffy Biscuits and Mushroom Gravy

  • Author: Joscelyn Abreu
  • Total Time: 40 minutes
  • Yield: 5–7 servings 1x
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Description

From-scratch biscuits topped with creamy mushroom gravy. Gluten-free variation included. Vegan and vegetarian friendly.

Ingredients

Scale

Biscuits:

1 batch Fluffy Biscuits or Gluten-Free Fluffy Biscuits

Gravy:

  • 1/4 cup butter, dairy-free butter, or neutral cooking oil
  • 1/2 onion, finely chopped (about 1/2 cup)
  • 8 oz. mushrooms, stems removed and roughly chopped (I used baby portobellos. Can also substitute vegan “sausage” crumbles for mushrooms)
  • 1/4 cup Corn Starch
  • 1/2 cup vegetable stock, or more milk
  • 2 1/2 cups unsweetened original almond milk, or other milk of choice
  • 1/4 – 1/2 teaspoon salt, to taste
  • 1/4 – 1/2 teaspoon ground sage*, optional (or more to taste)
  • 1/4 teaspoon thyme*, optional
  • black pepper, to taste

Instructions

Biscuits:

  1. Prepare the biscuits and place into the oven once you add the mushrooms to the skillet

Gravy:

  1. Add onions and sauté until they begin to soften, about 3-4 minutes. Stir in mushrooms and cook until soft.
  2. Combine cornstarch with 1/2 cup stock or milk mixing until smooth. Whisk in remaining milk, making sure cornstarch is mixed thoroughly.
  3. Pour 1/3 of the milk mixture into the pan and stir until it begins to thicken. Slowly pour in the rest of the milk, stirring constantly until it thickens. Stir in seasonings, to taste. Cook until gravy is thick and bubbly. Can add a splash more milk/broth if gravy gets too thick.
  4. Cut biscuits in half, top with gravy and serve. Makes 6–8 servings.

Notes

*I also sometimes substitute these seasonings with Herbs de Provence. I’d suggest starting with less and adding more to taste. 

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Category: Breakfast, bread

You May Also Enjoy These Similar Recipes:

Fluffy Biscuits

Fluffy Biscuits | Vegan friendly option included

Gluten-Free Fluffy Biscuits

Gluten Free Fluffy Biscuits | Vegan option included

 

Reader Interactions

Comments

  2. Joscelyn | Wifemamafoodie says

    Hi, Upasana! You can definitely make it ahead of time and keep the cut biscuits separated on parchment paper in a closed container and the gravy covered in the pan or in a container in the fridge. Assemble everything and bake just before serving. Please let me know how it turns out!

    Reply

  3. Upasana says

    Hey! How can I store this ir pre make this? Can i make the gravy and the dough in the morning and assemble and bake at night? If so, how do i store the cut biscuit dough circles?

    Reply

  4. Cassie says

    Is there room for a fourth pod, because I can totally relate to you and your children! I’m an introverted travel lover who loves trying new foods, desserts, pastries and homemade cooking! 🙂

    Reply

  5. Liz says

    Wow I love this recipe SO much! Vegetarian biscuits and gravy— I feel like I’ve been waiting for this recipe all my life 😉 Definitely trying this soon!

    Reply

  9. Traci | Vanilla And Bean says

    SO much goodness here Joscelyn!! I’ve never baked biscuits over gravy like this but just love it! Rob would go nuts!! I’ve made biscuits with spelt too, but I think I used whole meal instead of white. They were a bit tough. I need to give it a go again… I’m newish to spelt. That mushroom gravy is over the top and now I’m completely craving this for the weekend! Delicious work my dear!

    Reply

  13. Sheila says

    This looks amazing! My husband loves Biscuits and Gravy….I just might have to spoil him this weekend. Your pictures look beautiful and mouth-watering 🙂 Looking forward to seeing more of your blog!

    Blessings!

    Reply

  17. Heather says

    This looks seriously amazing! I have never made biscuits and gravy before – a lot of biscuits, and a lot of gravy, but never together. Will definitely try this!

    Reply

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