Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) vegan butter, frozen and grated
  • 3/4 cup (180ml) unsweetened soy or oat milk
  • 1 tsp (5ml) apple cider vinegar
  • 12 oz (340g) vegan sausage crumbles
  • 1/4 cup (55g) vegan butter
  • 1/4 cup (30g) all-purpose flour
  • 2 1/2 cups (600ml) unsweetened plant-based milk
  • 1 tsp (2g) black pepper
  • 1/2 tsp (3g) salt
  • 1/2 tsp (2g) garlic powder

Instructions:

  1. Whisk together 250g all-purpose flour, baking powder, and salt in a large bowl.
  2. Use a pastry cutter or forks to work the frozen grated vegan butter into the flour until coarse crumbs form with pea-sized lumps remaining.
  3. Stir in plant milk and apple cider vinegar gently until a shaggy dough forms; do not overmix.
  4. Pat dough into a 1-inch thick rectangle on a parchment-lined sheet, cut into 8 equal biscuits, and bake at 425°F (218°C) for 12–15 minutes until golden brown.
  5. In a skillet over medium heat, brown the vegan sausage crumbles until fragrant.
  6. Stir in 55g vegan butter, then sprinkle in 30g flour and whisk constantly for 2 minutes to create a roux.
  7. Gradually whisk in plant-based milk, black pepper, salt, and garlic powder, simmering until the gravy thickens.