There’s something deeply comforting about a plate of biscuits and vegetarian sausage gravy—the kind of meal that feels like a warm hug on a chilly morning. This recipe delivers all the savory, peppery richness of the classic using plant-based sausage and flaky, buttery biscuits. It’s hearty, satisfying, and proof you don’t need meat for a memorable breakfast or brunch.
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Why You’ll Love This Biscuits and Vegetarian Sausage Gravy
Incredibly satisfying: Fluffy biscuits and rich, peppery gravy deliver pure comfort food magic.
Surprisingly easy: Comes together in about 30 minutes with simple steps and grocery store ingredients.
Feeds a crowd: Scales up beautifully for brunch or holiday mornings and earns rave reviews.
Endlessly customizable: Adjust spice, try different sausages, or add mushrooms for extra umami.
Ingredients & Tools
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup cold unsalted butter, cubed
- ¾ cup cold whole milk
- 12 oz vegetarian breakfast sausage
- 3 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 1 tsp freshly ground black pepper
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt to taste
Tools: Large mixing bowl, pastry cutter or fork, rolling pin, biscuit cutter, large skillet, whisk
Notes: The quality of your vegetarian sausage really makes a difference here—look for one with good herbs and a slightly crumbly texture. And don’t skip the smoked paprika—it adds that subtle smoky depth that makes the gravy taste incredibly authentic.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 14 g |
| Fat: | 28 g |
| Carbs: | 42 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Keep everything cold for the biscuits. The secret to flaky layers is using cold butter and milk—this creates steam pockets as they bake, giving you that perfect lift.
- Don’t overwork the biscuit dough. A slightly shaggy dough is what you want—overmixing develops gluten and makes biscuits tough rather than tender.
- Choose your vegetarian sausage wisely. Look for brands that have good seasoning and a crumbly texture when cooked—some even have fennel seeds which add wonderful flavor.
- Freshly ground pepper is non-negotiable. The peppery kick is essential to classic sausage gravy, and pre-ground pepper just doesn’t deliver the same aromatic punch.
How to Make Biscuits and Vegetarian Sausage Gravy
Step 1: Start by making the biscuit dough. In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or two forks to cut it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. You’ll notice the cold butter creates little pockets—that’s exactly what we want for flaky layers.
Step 2: Pour in the cold milk and gently stir with a fork until just combined. The dough will look a bit shaggy and uneven—that’s perfect! Turn it out onto a lightly floured surface and gently knead just 2-3 times to bring it together. Overworking here will make tough biscuits, so show some restraint.
Step 3: Pat the dough into a 1-inch thick rectangle. Using a floured biscuit cutter (about 2.5-3 inches), cut straight down without twisting—twisting seals the edges and prevents proper rising. Place the biscuits on a parchment-lined baking sheet, brush the tops with a little milk, and bake at 425°F (220°C) for 12-15 minutes until golden and puffed.
Step 4: While the biscuits bake, start the gravy. Crumble the vegetarian sausage into a large skillet over medium heat. Cook for 5-7 minutes, breaking it up with a spoon, until nicely browned and slightly crispy at the edges. The sausage should release some fat and develop deep color—this builds the flavor base for your gravy.
Step 5: Push the sausage to one side and melt the 3 tablespoons of butter in the empty part of the skillet. Sprinkle the flour over the butter and whisk continuously for about 1 minute until it forms a smooth paste and smells slightly nutty. This roux is what will thicken your gravy beautifully.
Step 6: Gradually pour in the milk while whisking constantly to prevent lumps. The mixture will thicken noticeably as it comes to a gentle simmer. Keep whisking—you’ll see it transform from thin and milky to creamy and coat-the-spoon thick in about 3-5 minutes.
Step 7: Stir in the black pepper, smoked paprika, and optional cayenne. Let the gravy bubble gently for another minute to cook out the raw flour taste and allow the flavors to meld. Taste and adjust salt—the sausage might already be salty, so go easy at first.
Step 8: Split your freshly baked biscuits and place them cut-side up on plates. Ladle the hot gravy generously over the biscuits, making sure each one gets plenty of sausage crumbles. Serve immediately while everything is warm and the biscuits are at their flaky best.
Storage & Freshness Guide
- Fridge: Store biscuits and gravy separately in airtight containers for up to 3 days.
- Freezer: Freeze biscuits and gravy in separate containers for up to 1 month.
- Reviving: Reheat gravy gently with a splash of milk; warm biscuits in a 300°F oven until crisp.
Serving Suggestions
Complementary Dishes
- Scrambled eggs or tofu scramble — The creamy texture pairs wonderfully with fluffy eggs, making the meal even more substantial and protein-packed.
- Simple roasted potatoes — Crispy potatoes add wonderful texture contrast and soak up any extra gravy that escapes from your biscuits.
- Sautéed greens with garlic — Something like kale or spinach cuts through the richness and adds a fresh, vibrant element to the plate.
Drinks
- Strong black coffee — The bitterness provides the perfect counterpoint to the creamy, savory gravy and cleanses your palate between bites.
- Fresh orange juice — The bright acidity and natural sweetness create a refreshing balance against the hearty, peppery flavors.
- Bloody Mary — If you’re feeling festive, the spicy tomato cocktail echoes the pepper notes in the gravy beautifully.
Something Sweet
- Fresh fruit salad — The natural sweetness and juiciness of mixed berries and melon provide a light, refreshing finish after the rich main course.
- Maple-glazed cinnamon rolls — Because sometimes you just need to double down on comfort food, and the warm spices complement the savory gravy perfectly.
- Lemon pound cake — The bright citrus notes cut through the richness and leave your palate feeling clean and satisfied.
Top Mistakes to Avoid
- Using warm ingredients for biscuits: Cold butter and milk are essential for creating steam pockets that give you those beautiful, flaky layers—warm ingredients will make dense, tough biscuits.
- Overcooking the roux: You only need to cook the flour-butter mixture for about a minute until it’s bubbly and fragrant—going too long can give the gravy a toasted flavor that overpowers the other ingredients.
- Adding milk all at once: Pouring the milk gradually while whisking constantly prevents lumps from forming and ensures your gravy has a perfectly smooth, velvety texture.
- Skimping on the pepper: The peppery kick is what makes sausage gravy distinctive—be generous with freshly ground black pepper for that authentic Southern flavor.
Expert Tips
- Freeze your butter before making biscuits: Grate frozen butter directly into the flour mixture for the easiest, most even distribution—this creates maximum flakiness with minimal effort.
- Let the gravy rest before serving: Allowing the gravy to sit off the heat for 2-3 minutes helps it thicken to the perfect spoon-coating consistency.
- Add a splash of maple syrup to the gravy: Just a teaspoon adds subtle sweetness that balances the pepper and enhances the savory sausage flavor without making it taste sweet.
- Bake biscuits close together: Placing biscuits touching on the baking sheet helps them rise upward rather than spreading outward, giving you taller, fluffier results.
- Toast your spices: Lightly toast the black peppercorns before grinding—this deepens their flavor and adds an incredible aromatic quality to the gravy.
FAQs
Can I make this recipe vegan?
Absolutely! Use your favorite plant-based butter and milk for both the biscuits and gravy. For the biscuits, cold vegan butter works beautifully, and unsweetened oat or soy milk creates the richest gravy. Just make sure your vegetarian sausage is vegan-friendly—many brands are, but always check the label. The texture and flavor will be nearly identical to the original.
What’s the best vegetarian sausage for this recipe?
I’ve had great results with brands that have a crumbly texture and good herb seasoning—something with sage and fennel seeds really mimics traditional breakfast sausage. Beyond Meat and Impossible both work well, but don’t overlook smaller brands that might be available at your local health food store. The key is finding one that browns nicely and doesn’t become mushy when cooked.
Can I prepare components ahead of time?
You can make the biscuit dough up to a day ahead—keep it wrapped in the refrigerator, then bake when ready. The gravy reheats beautifully too—just warm it gently with a splash of milk to loosen it up. I wouldn’t recommend freezing the assembled dish, but both components separately freeze well for up to a month.
My gravy turned out too thick—how can I fix it?
No worries! Simply whisk in additional warm milk, a tablespoon at a time, until it reaches your desired consistency. The gravy will continue to thicken as it sits, so it’s better to start slightly thinner than you think you need. If it becomes too thin, just simmer it a bit longer to reduce.
Why didn’t my biscuits rise properly?
This usually happens for one of three reasons: your baking powder might be old (check the expiration date), you overworked the dough, or you twisted the cutter when cutting them out. Fresh baking powder, minimal handling, and cutting straight down will give you those tall, fluffy biscuits every time.
Biscuits And Vegetarian Sausage Gravy
Make the best Biscuits and Vegetarian Sausage Gravy with this easy 30-minute recipe. Flaky biscuits & rich, peppery gravy. Get the full recipe now!
Ingredients
For the biscuits:
-
2 cups all-purpose flour
-
1 tbsp baking powder
-
1 tsp salt
-
½ cup cold unsalted butter (cubed)
-
¾ cup cold whole milk
For the gravy:
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12 oz vegetarian breakfast sausage
-
3 tbsp unsalted butter
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⅓ cup all-purpose flour
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3 cups whole milk
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1 tsp freshly ground black pepper
-
½ tsp smoked paprika
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¼ tsp cayenne pepper (optional)
-
Salt (to taste)
Instructions
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Start by making the biscuit dough. In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or two forks to cut it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.01
-
Pour in the cold milk and gently stir with a fork until just combined. The dough will look a bit shaggy and uneven—that’s perfect! Turn it out onto a lightly floured surface and gently knead just 2-3 times to bring it together.02
-
Pat the dough into a 1-inch thick rectangle. Using a floured biscuit cutter (about 2.5-3 inches), cut straight down without twisting—twisting seals the edges and prevents proper rising. Place the biscuits on a parchment-lined baking sheet, brush the tops with a little milk, and bake at 425°F (220°C) for 12-15 minutes until golden and puffed.03
-
While the biscuits bake, start the gravy. Crumble the vegetarian sausage into a large skillet over medium heat. Cook for 5-7 minutes, breaking it up with a spoon, until nicely browned and slightly crispy at the edges.04
-
Push the sausage to one side and melt the 3 tablespoons of butter in the empty part of the skillet. Sprinkle the flour over the butter and whisk continuously for about 1 minute until it forms a smooth paste and smells slightly nutty.05
-
Gradually pour in the milk while whisking constantly to prevent lumps. The mixture will thicken noticeably as it comes to a gentle simmer. Keep whisking—you’ll see it transform from thin and milky to creamy and coat-the-spoon thick in about 3-5 minutes.06
-
Stir in the black pepper, smoked paprika, and optional cayenne. Let the gravy bubble gently for another minute to cook out the raw flour taste and allow the flavors to meld. Taste and adjust salt—the sausage might already be salty, so go easy at first.07
-
Split your freshly baked biscuits and place them cut-side up on plates. Ladle the hot gravy generously over the biscuits, making sure each one gets plenty of sausage crumbles. Serve immediately while everything is warm and the biscuits are at their flaky best.08
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