Apple Cheddar Biscuits

Apple Cheddar Biscuits- tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime! One of the most underrated flavor combinations, in my opinion, apple and cheddar. We just do…

Apple Cheddar Biscuits- tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime! One of the most underrated flavor combinations, in my opinion, apple and cheddar. We just don’t see enough of it! Apple and cheddar belong together, like in this salad and in…

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Biscuits and Gravy

Sausage gravy served over warm, buttery biscuits is the ultimate comfort food. You are going to love this classic and comforting Biscuits and Gravy recipe! There is no breakfast more filling and savory than Biscuits and Gravy. This is a rustic and hear…

Sausage gravy served over warm, buttery biscuits is the ultimate comfort food. You are going to love this classic and comforting Biscuits and Gravy recipe! There is no breakfast more filling and savory than Biscuits and Gravy. This is a rustic and hearty dish that is popular in the South and very popular in our…

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Easy Homemade Strawberry Shortcake Recipe

Easy Homemade Strawberry Shortcake Recipe
This classic strawberry shortcake recipe is made completely from scratch! It starts with homemade buttermilk biscuits that are topped with a fresh, macerated strawberry filling, and homemade whipped cream. A si…

A biscuit filled with strawberries and whipped cream on a white plate.

Easy Homemade Strawberry Shortcake Recipe

This classic strawberry shortcake recipe is made completely from scratch! It starts with homemade buttermilk biscuits that are topped with a fresh, macerated strawberry filling, and homemade whipped cream. A simple, traditional dessert that is an absolute summer staple!

READ: Easy Homemade Strawberry Shortcake Recipe

Cranzac Cookies

When the lockdown was announced about a month ago, I thought of all the great things I would finally be able to do. I would finally tackle those five- to seven-season tv series that everyone told me that I just had to watch, that require a hundred-hour commitment to get through them. (Breaking Bad and The Wire, I’m looking at you…) I would have the…

When the lockdown was announced about a month ago, I thought of all the great things I would finally be able to do. I would finally tackle those five- to seven-season tv series that everyone told me that I just had to watch, that require a hundred-hour commitment to get through them. (Breaking Bad and The Wire, I’m looking at you…) I would have the time to go through all those folders of paperwork that pile up like a fallen cheerleader formation when you live somewhere where paperwork is as common (but not as welcome) as wine.

Or I might finally tackle The Goldfinch (769 pages) or finish A Little Life. I only made it to page 30 (of 720 pages) of the latter before my brain felt like an Escher print.

Yet none of those things have happened. I ended up launching a daily Apéro Hour on my Instagram IGTV channel and found myself doing a lot more cooking and baking and writing. I try to squeeze in a little exercise either following videos on YouTube or taking online Pilates classes, and ended up revisiting some vintage recipes, including my variation of one by Marcella Hazan. But I dug into my own personal cookbook archives to make these Cranzac Cookies, and I almost wish I didn’t, because I could not stop eating them. Continue Reading Cranzac Cookies...

Buttermilk Drop Biscuits

Buttermilk Drop Biscuits-buttery, tender, flaky, biscuits that are incredibly easy to make. These homemade biscuits can be made in about 25 minutes and go great with any meal! Easy Buttermilk Drop Biscuits We love making homemade biscuits because we lo…

Buttermilk Drop Biscuits-buttery, tender, flaky, biscuits that are incredibly easy to make. These homemade biscuits can be made in about 25 minutes and go great with any meal! Easy Buttermilk Drop Biscuits We love making homemade biscuits because we love eating homemade biscuits. You can’t beat a warm, homemade biscuit, especially when that biscuit is…

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Vegan Biscuits and Gravy

Yep, these are the best vegan biscuits and gravy! A thick, peppery mushroom gravy coats impossibly flaky biscuits. All we can say is: wow. Are you a biscuits and gravy lover? Hailing from the state of Minnesota, I didn’t know what biscuits and gravy were until I moved south to Indiana. Here, I was intrigued to find that biscuits topped with a thick white sauce of crumbled sausage counted as breakfast. And after trying it, I found it oddly satisfying! Alex’s family are big fans of this hearty breakfast. So once Alex and I started eating more plant based recipes, we realized we’d have to find a vegan version. Thus, our vegan biscuits and gravy recipe was born! And let us tell you: it is every bit as satisfying as the original. (We think.) Why vegan biscuits and gravy? This website is devoted to mostly healthy, plant based recipes made of whole foods. So are these vegan biscuits and gravy a healthy, whole food breakfast recipe? Not really. This one counts as an occasional treat we’d serve as part of a special breakfast or brunch. Which 100% fits into our philosophy of all things in moderation! Why make vegan biscuits […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Yep, these are the best vegan biscuits and gravy! A thick, peppery mushroom gravy coats impossibly flaky biscuits. All we can say is: wow.

Vegan biscuits and gravy

Are you a biscuits and gravy lover? Hailing from the state of Minnesota, I didn’t know what biscuits and gravy were until I moved south to Indiana. Here, I was intrigued to find that biscuits topped with a thick white sauce of crumbled sausage counted as breakfast. And after trying it, I found it oddly satisfying! Alex’s family are big fans of this hearty breakfast. So once Alex and I started eating more plant based recipes, we realized we’d have to find a vegan version. Thus, our vegan biscuits and gravy recipe was born! And let us tell you: it is every bit as satisfying as the original. (We think.)

Vegan biscuits and gravy

Why vegan biscuits and gravy?

This website is devoted to mostly healthy, plant based recipes made of whole foods. So are these vegan biscuits and gravy a healthy, whole food breakfast recipe? Not really. This one counts as an occasional treat we’d serve as part of a special breakfast or brunch. Which 100% fits into our philosophy of all things in moderation!

Why make vegan biscuits and gravy? If you love this hearty Southern-style breakfast but also want to cut back on meat, this is the perfect way to indulge. The creamy, savory mushroom gravy packs just as comforting of a punch as sausage country gravy. And the vegan biscuits are impossibly flaky. Ready to hear our secrets?

Vegan biscuits

These are the best vegan biscuits.

OK, these vegan biscuits must be on your list of things to try if you love to eat plant-based! They’ve got those signature layers, but are made 100% of plants. The secret? Something we don’t often use: vegan butter. Because so many vegan butters are processed, Alex and I hadn’t been using it in our cooking. However: these days it’s easier to find a minimally processed vegan butter. And, our tests with coconut oil led to vegan biscuits that were dry and crumbly after they cooled. Vegan butter resulted in the best moist texture and savory flavor.

When you’re shopping for vegan butter for these biscuits, try to find one that is minimally processed with real food ingredients. Another plus is organic! We used Miyoko’s Vegan Butter, which is made with mostly cashews and coconut (and happened to be organic). Let us know in the comments below if there are other vegan butter brands that you love.

The only special tool you need? A biscuit cutter.

Vegan mushroom gravy

Secrets to vegan mushroom gravy

Let’s move on to the sauce side of these vegan biscuits and gravy! Alex and I have a great vegan brown gravy that’s perfect on mashed potatoes. But for this recipe, we needed a country gravy to mimic the pale, chunky sausage gravy that’s traditional in this recipe. Here are the secrets to this vegan mushroom gravy:

  • Mushrooms and onion. To make those signature sausage chunks, we used diced mushrooms and onion. Use a mix of shiitake and baby bella mushrooms for a nuance in flavor, or go all baby bella.
  • Smoked paprika and fennel. Fennel seed is used in Italian sausage, so it adds a meaty flair. Smoked paprika adds a hint of smokiness.
  • Flour and almond milk. The standard country gravy uses flour as a thickener, and milk as the liquid. Unsweetened almond milk works just as well as dairy milk in this gravy.

How to reheat gravy

Vegan gravy has a tendency to thicken up even further as it cools. If you have leftovers that you refrigerate, we recommend warming the gravy in a saucepan over low heat to loosen it up a bit. If the gravy is still too thick once it’s heated through, stir in a little almond milk. And we mean a little, as in a tablespoon or so! You don’t want it to become too runny.

Vegan biscuits and gravy

Other plant based breakfast recipes

Want to stay plant based for breakfast or brunch? Here are a few other of our favorite plant based ways to start the day, some healthy and some more decadent:

This vegan biscuits and gravy recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Vegan biscuits and gravy

Vegan Biscuits and Gravy


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

Yep, these are the best vegan biscuits and gravy! A thick, peppery mushroom gravy coats impossibly flaky biscuits. All we can say is: wow.


Ingredients

  • 1 recipe Best Vegan Biscuits
  • 1/2 small yellow onion (1/2 cup minced)
  • 2 garlic cloves
  • 8 ounces mushrooms (we use a mix of shiitake and baby bella)
  • 6 tablespoons olive oil, divided
  • 1 tablespoon soy sauce
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • 1 1/2 teaspoons ground black pepper
  • 1/4 cup flour (for gluten-free, use 1 for 1 gluten free flour)
  • 2 cups unsweetened almond milk
  • 1 teaspoon kosher salt

Instructions

  1. Make the Vegan Biscuits.
  2. Finely mince the onion and garlic. Finely chop the mushrooms.
  3. In a large saucepan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and mushrooms and cook for 6 to 7 minutes until lightly browned. Stir in the soy sauce, then add the garlic, fennel, smoked paprika, sage and pepper and cook for 30 seconds over medium heat until fragrant.
  4. Stir in the flour so the mushrooms are coated. Then add the remaining 1/4 cup olive oil and cook, bubbling rapidly, for 4 minutes, stirring frequently.
  5. Reduce the heat to medium low. Add the almond milk and kosher salt. Cook for an additional 2 to 3 minutes, until thickened.
  6. Remove from the heat. The gravy will continue to thicken as it cools. Taste and add an additional pinch or two of salt as necessary.

Notes

*Prep time & cook time are for gravy only.

  • Category: Brunch
  • Method: Stovetop
  • Cuisine: American

Keywords: Vegan Biscuits and Gravy, Biscuits and Gravy, Plant Based Gravy

More plant based resources

A few more plant based resources for fitting vegan recipes into your everyday:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Flaky Homemade Biscuits

These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to! Biscuits are right up there at the top of the cozy comfort food list. Right? For us, they rank with the likes of chili, mac & cheese, and pot pie. And these particular biscuits are the most tender, flaky, comforting homemade biscuits you’ll find. (We think, at least!) Alex and I have been eating them as a side for creamy wild rice soup and drizzled with hot honey. They’re always a huge hit with guests. Are you looking for a go-to biscuits recipe? Because we think this one is it. Are these really the best homemade biscuits? We think so. Why? Well, they’re tender and perfectly flaky. They have just the right rise and beautifully layered look. And the flavor? They’re buttery and just the right amount of salty, savory goodness. What we love is that we’ve been looking for a go-to biscuit recipe for quite some time. And these are perfect for serving with soups or as a breakfast sandwich. As you’d expect, there are a few baking tricks that result in the […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to!

Homemade biscuits

Biscuits are right up there at the top of the cozy comfort food list. Right? For us, they rank with the likes of chili, mac & cheese, and pot pie. And these particular biscuits are the most tender, flaky, comforting homemade biscuits you’ll find. (We think, at least!) Alex and I have been eating them as a side for creamy wild rice soup and drizzled with hot honey. They’re always a huge hit with guests. Are you looking for a go-to biscuits recipe? Because we think this one is it.

Hot honey recipe

Are these really the best homemade biscuits?

We think so. Why? Well, they’re tender and perfectly flaky. They have just the right rise and beautifully layered look. And the flavor? They’re buttery and just the right amount of salty, savory goodness. What we love is that we’ve been looking for a go-to biscuit recipe for quite some time. And these are perfect for serving with soups or as a breakfast sandwich. As you’d expect, there are a few baking tricks that result in the BEST ever homemade biscuits.

Best homemade biscuits recipe

Tricks for making easy homemade biscuits

1. Freeze the butter.

The key to a perfectly flaky biscuit? Cold butter. And not just any type of cold. Ice cold. Alex and I experimented with various ways to keep the butter cold. But the easiest was freezing it! If you think of it, you can pop the butter into the freezer the night before. Or, just freeze it for at least 30 minutes before making the biscuits.

2. Use buttermilk.

You’ve heard of buttermilk biscuits. Why? Because buttermilk does incredible things for the texture of a biscuit. First of all, it adds a tangy flavor. But even better: it also gives a tall rise to the biscuits. When baking soda and acidified dairy are combined in a batter, they release carbon dioxide bubbles that help lighten whatever you’re making. Another place to use this principle in action: our Buttermilk Pancakes.

3. Use a biscuit cutter.

A biscuit cutter is key to making homemade biscuits. It makes sure all the biscuits are uniform and you can get that perfect rise on each one. If you don’t have a set of biscuit cutters, here’s the Biscuit Cutters that we used.

Hot honey recipe

Serve them with hot honey. Really.

After you’ve made these biscuits (and please tell us that you’re going to!), we have two ideas for next-level condiments to serve with them. First off, have you ever had Hot Honey? It’s essentially spicy honey and it’s seriously tasty. So many readers over on Instagram have mentioned it that we had to create a recipe. While most hot honey recipes call for simmering honey with hot peppers, we wanted to create a shortcut for you. Our Hot Honey recipe takes just 5 minutes and involves your favorite hot sauce! Head over for more.

Strawberry jam

Or with this bomb strawberry jam.

Another fantastic pairing with these homemade biscuits is our Easy Strawberry Jam. And it’s not just any old jam. It’s the most delicious strawberry jam you’ve ever tasted. You’ll want to spread this glittery red jelly on just about everything: these biscuits, toast, oatmeal, waffles, and pancakes. The magic? It uses chia seeds that naturally make the gel like texture, and maple syrup to sweeten it just enough.

Best homemade biscuits

Top 10 dishes to pair with biscuits

Of course, there’s no end to how you can serve these homemade biscuits. Here’s a list of main dishes you can serve biscuits with: and these are our top ten favorites!

  1. With a big bowl of corn chowder.
  2. Alongside scrambled eggs for a hearty breakfast.
  3. With this amazing creamy wild rice soup.
  4. As part of a 5 minute breakfast sandwich.
  5. With classic vegetarian chili. (Yes, there are other sides to go with chili than just cornbread.)
  6. With shrimp and grits.
  7. Alongside this tomato basil soup.
  8. With white bean shakshuka.
  9. With BBQ soy curls. Intrigued?
  10. Alongside our best damn lentil soup.

Let us know in the comments below if you give these a try! We hope you love them.

This homemade biscuits recipe is…

Vegetarian.

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Flaky Homemade Biscuits


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 8

Description

These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to!


Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon powdered sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 3/4 cup cold buttermilk, plus more for brushing

Instructions

  1. Freeze the butter for at least 30 minutes, or overnight.
  2. When ready to bake, preheat the oven to 450°F.
  3. Mix the dry ingredients. Grate the frozen butter with a large grater and add it to the flour mixture. Mix with your hands until all butter is coated. Place bowl of flour and the buttermilk in the freezer for 10 minutes to chill.
  4. Add the buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir. Turn onto a lightly floured counter and use your hands to form the dough into a rough ball. Gently roll the dough out into a rectangle about 8” x 10” x 1/2” thick. Fold the dough in half like a brick, turn, and gently roll out until it is 1/2” thick again. Repeat the fold and roll three more times, ending with a rectangle 8” x 10” x 1/2” thick.
  5. Use a 3” biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet. Ensure the edges of each biscuit are touching on the baking sheet to improve rise. You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits.
  6. Brush tops with buttermilk. Bake 13 to 16 minutes until golden brown. Serve immediately. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm).

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Baked Good

Keywords: Homemade Biscuits, Easy Homemade Biscuits

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes