This biscuits & gravy breakfast skillet is served on top of a creamy mushroom (or sausage) gravy. It’s a delicious vegan/vegetarian-friendly meal with a gluten-free variation included!
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. Anything bread-y—rolls, croissants, biscuits, doughnuts—you name it. 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!
I do make turkey sausage gravy on occasion, but I just so happened to have a large package of mushrooms in the fridge so I decided to try a vegetarian version of my classic sausage gravy. My mushroom-hating children even liked this dish, but you can definitely substitute real or veggie sausage in place of the mushrooms if you’re not a fan.
For the biscuits, I made these with Spelt Flour, an ancient grain which is very similar to whole wheat, but more nutritious and easier to digest. However, it does contain gluten. If you need a gluten-free biscuit, be sure to use my Fluffy Gluten-Free Biscuit recipe!
Top with a fried egg and enjoy! Happy breakfasting, friends!
- ¾ cup unsweetened original almond milk, or other milk of choice
- 2 teaspoons apple cider or white Vinegar
- 2 tablespoons Maple Syrup or Honey
- 2½ cups Spelt Flour (can also use all-purpose flour or a combo of both)
- 3 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon salt
- ⅓ cup firm cold butter, dairy-free butter or solid Coconut Oil (butter adds more flavor)
- 1 beaten egg + splash of water, optional egg wash
- ¼ cup butter, dairy-free butter, or neutral cooking oil
- ½ cup finely chopped onion
- ¾ cup chopped mushrooms, stems removed (I used baby portobellos. Can also substitute ½ lb ground turkey sausage or vegan "sausage" crumbles for mushrooms)
- 4½ tablespoons Corn Starch
- 2½ cups unsweetened original almond milk, or other milk of choice
- ½ cup vegetable stock, or more milk
- ¼ - ½ teaspoon salt, to taste
- ¼ - ½ teaspoon sage, optional (or more to taste)
- ¼ teaspoon thyme, optional
- black pepper, to taste
- coconut or Avocado Oil, for the pan
- 1-2 eggs per person
- salt and pepper
- Mix together milk, vinegar, and honey/maple syrup into a glass measuring cup or bowl and set aside.
- Into a large mixing bowl, combine flour, baking powder, baking soda, and salt. Use a pastry blender or fork to cut the butter or coconut oil into the flour mixture until no large clumps of butter/oil remain and mixture is crumbly. Gently stir in milk mixture, just until combined (don't overwork the dough).
- Dough should be soft, not too wet or dry. If dough is too wet, gently knead in a little more flour and if too dry, add milk 1 tablespoon at a time until the dough comes together.
- Place dough on a lightly floured surface and pat dough into a 1 or 1½-inches thick circle. Cut out biscuits (if you don't have a cutter you can use the rim of a round glass) and place on a parchment lined baking sheet. Gently reshape scraps and cut out remaining biscuits.
- Place baking sheet into the refrigerator to chill while you prepare the gravy.
- Preheat the oven to 450F. In an OVEN-SAFE skillet, melt butter over medium-high heat. (*If you don't have an oven-safe skillet, just pour the gravy into a baking dish at the end and top with the biscuits)
- Add onions and sauté until they begin to soften, about 3-4 minutes. Stir in mushrooms and cook until soft. If using sausage, cook until no longer pink. Sausage crumbles, cook until heated thoroughly.
- Place cornstarch into a glass measuring cup and whisk in a little bit of the milk and mix until it becomes a smooth paste. Whisk in remaining milk, making sure cornstarch is mixed thoroughly.
- Pour ⅓ 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 vegetable broth (or more milk) and seasonings, to taste. Cook until gravy is thick and bubbly.
- Remove from heat and place biscuits over the gravy in the pan. Brush the tops of the biscuits with the egg wash (optional, to make the tops golden-brown) and place the pan onto the middle rack of the preheated oven. Bake for 12-15 minutes, depending on the size of your biscuits, until biscuits have risen, are golden brown and firm to the touch.
- While the biscuits and gravy are baking, begin cooking your eggs. Drizzle a large skillet with a little oil and place on the stove over medium-high heat. Crack eggs one by one over the pan, leaving a little space between each egg. When the bottom of the egg begins to turn white, turn the heat down to medium-low and partially cover the pan with the lid (this helps to steam the top).
- If you like your egg yolks more cooked, flip the eggs to cook the top. Sprinkle with salt and pepper.
- Remove cooked eggs to a plate and continue to cook more eggs, if necessary.
- Remove biscuits from the pan and top with gravy and a fried egg. Sprinkle some chopped parsley or green onions on top and serve.