Best Vegetarian Biscuits and Mushroom Gravy

There’s something about biscuits and gravy that just feels like a warm hug on a plate. I grew up eating this classic comfort food, but these days I make mine completely plant-based. And honestly? Nobody misses the meat.

The secret to great vegetarian gravy is building flavor in layers. You start with a good amount of mushrooms, add some fresh rosemary and garlic, and let everything cook down until it smells amazing. The whole wheat flour gives you that thick, creamy texture you want, while the almond milk keeps things light.

I make these on lazy weekend mornings when I want something filling but don’t want to spend all day in the kitchen. The gravy comes together in about 20 minutes, and if you’ve got a batch of biscuits ready to go, you’re looking at breakfast that tastes way more impressive than the effort you put in.

What Kind of Mushrooms Should I Use?

Baby bella mushrooms (also called cremini mushrooms) are my go-to for this gravy because they have a deeper, earthier flavor than regular white button mushrooms. That said, white button mushrooms will work just fine if that’s what you have on hand – they’re actually the same species as baby bellas, just harvested younger. If you’re feeling fancy, you could even mix in some shiitake or oyster mushrooms for extra depth of flavor. Just make sure to dice them into small, uniform pieces so they cook evenly and create a nice, chunky texture in your gravy.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Baby bella mushrooms: You can use white button mushrooms, shiitake, or a mix of whatever mushrooms you have on hand. Just keep the dicing size consistent so they cook evenly.
• Shallot: If you don’t have a shallot, use about 1/3 cup of finely chopped yellow or white onion instead. It’ll give you a similar mild onion flavor.
• Almond milk: Any plant-based milk works here – oat milk, soy milk, or cashew milk are all good choices. For a richer gravy, you can even use regular dairy milk if you’re not keeping it vegan.
• White whole wheat flour: Regular all-purpose flour is totally fine here. The flour is what thickens the gravy, so don’t skip it or substitute it with something else.
• Fresh rosemary: Dried rosemary works too – just use about 1/3 teaspoon since dried herbs are more concentrated. You could also try fresh thyme or sage for a different herb flavor.
• Vegan butter: Olive oil is already listed as an option, but you can also use regular butter if you’re not making this vegan. Coconut oil works in a pinch too.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mushroom gravy is rushing the roux – if you don’t cook the flour and butter together for at least 2-3 minutes, you’ll end up with a gravy that tastes raw and pasty instead of rich and smooth.

Another common issue is adding cold almond milk directly to the hot roux, which can cause lumps, so warm your almond milk slightly first or whisk constantly while adding it in a slow, steady stream.

Don’t skip properly sautéing the mushrooms until they’re golden brown and their moisture has evaporated, since watery mushrooms will make your gravy thin and bland.

If your gravy turns out too thick, simply whisk in more almond milk or vegetable stock a tablespoon at a time until you reach the perfect consistency that coats the back of a spoon.

What to Serve With Biscuits and Mushroom Gravy?

Biscuits and mushroom gravy is pretty filling on its own, but I love rounding out the meal with some simple sides that add a little freshness to the plate. A couple of fried or scrambled eggs on top makes this into a serious breakfast or brunch situation, and the runny yolk mixing with the gravy is really good. For something lighter, try serving it alongside some sautéed spinach or a simple arugula salad with lemon dressing to cut through all that richness. If you want to make it more of a dinner vibe, roasted vegetables like asparagus or Brussels sprouts work great, or you could add some vegetarian sausage patties on the side for extra protein.

Storage Instructions

Store: Keep the mushroom gravy and biscuits separate if you can. The gravy will stay good in an airtight container in the fridge for up to 4 days, while the biscuits are best stored in a sealed container at room temperature for 2 days or refrigerated for up to 5 days.

Freeze: The gravy freezes really well for up to 3 months in a freezer-safe container. The biscuits can also be frozen individually wrapped in plastic wrap, then placed in a freezer bag for up to 2 months. Just thaw both in the fridge overnight before reheating.

Reheat: Warm the gravy in a saucepan over medium-low heat, stirring often and adding a splash of almond milk if it’s too thick. For the biscuits, wrap them in foil and heat in a 350°F oven for about 10 minutes, or microwave for 20-30 seconds until warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1350
• Protein: 16-20 g
• Fat: 86-98 g
• Carbohydrates: 92-104 g

Ingredients

For the biscuits:

• 1 batch coconut oil biscuits

For the mushroom gravy:

• 1 small shallot (minced for smooth sauce)
• 1.33 cups unsweetened almond milk (or any other neutral plant milk)
• 1 garlic clove (freshly minced)
• 1/2 cup vegetable stock
• 1/4 cup white whole wheat flour (creates creamy texture)
• 1/2 tsp black pepper
• 1/4 cup vegan butter (I use Earth Balance for best flavor)
• 1 tsp fresh rosemary (finely chopped for best flavor)
• 8 oz baby bella mushrooms (finely chopped, about 1/4-inch pieces)
• 1/2 tsp salt

Step 1: Prepare the Biscuits

• 1 batch coconut oil biscuits

Prepare your batch of coconut oil biscuits according to their recipe instructions.

Time this so the biscuits finish baking around the same time your gravy is ready, or keep them warm in a low oven (200°F) if they finish early.

Fresh, warm biscuits make all the difference for this dish.

Step 2: Sauté the Mushrooms and Aromatics

• 1/4 cup vegan butter
• 8 oz baby bella mushrooms
• 1 small shallot
• 1 garlic clove

Melt the vegan butter in a large skillet or saucepan over medium-high heat.

Once foaming, add the finely chopped baby bella mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown slightly—this develops deep umami flavor.

Add the minced shallot and garlic, stirring constantly for 2-3 minutes until fragrant and softened.

I like to chop the mushrooms quite fine so they almost melt into the gravy, creating a silky texture rather than chunky pieces.

Step 3: Create the Roux Base

• 1/4 cup white whole wheat flour

Sprinkle the white whole wheat flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste and create a paste.

This roux will thicken your gravy and give it a creamy texture.

The flour should be fully incorporated and lightly toasted.

Step 4: Build the Creamy Gravy

• 1/2 cup vegetable stock
• 1.33 cups unsweetened almond milk
• 1 tsp fresh rosemary

Gradually pour in the vegetable stock and almond milk while stirring constantly to prevent lumps from forming.

Add the fresh rosemary and stir until everything is well combined and smooth.

Continue cooking over medium heat, stirring frequently, for 1-5 minutes until the gravy thickens to your desired consistency—it should coat the back of a spoon.

I find that fresh rosemary adds a wonderful earthy complexity that dried herbs can’t quite match, so don’t skip it.

Step 5: Season and Finish

• 1/2 tsp salt
• 1/2 tsp black pepper

Remove the gravy from heat and season with salt and black pepper to taste.

Stir until evenly seasoned.

The gravy should have a rich, savory depth from the mushrooms and a smooth, creamy texture from the roux and plant milk.

Step 6: Serve

• biscuits from Step 1
• mushroom gravy from Step 5

Split the warm biscuits and arrange them on serving plates.

Ladle the mushroom gravy generously over the biscuits.

Serve immediately while everything is hot for the best experience.

Best Vegetarian Biscuits and Mushroom Gravy

Delicious Best Vegetarian Biscuits and Mushroom Gravy recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1250 kcal

Ingredients

  

For the biscuits:

• 1 batch coconut oil biscuits

For the mushroom gravy:

• 1 small shallot (minced for smooth sauce)
• 1.33 cups unsweetened almond milk (or any other neutral plant milk)
• 1 garlic clove (freshly minced)
• 1/2 cup vegetable stock
• 1/4 cup white whole wheat flour (creates creamy texture)
• 1/2 tsp black pepper
• 1/4 cup vegan butter (I use Earth Balance for best flavor)
• 1 tsp fresh rosemary (finely chopped for best flavor)
• 8 oz baby bella mushrooms (finely chopped, about 1/4-inch pieces)
• 1/2 tsp salt

Instructions

 

• Prepare your batch of coconut oil biscuits according to their recipe instructions. Time this so the biscuits finish baking around the same time your gravy is ready, or keep them warm in a low oven (200°F) if they finish early. Fresh, warm biscuits make all the difference for this dish.
• Melt the vegan butter in a large skillet or saucepan over medium-high heat. Once foaming, add the finely chopped baby bella mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown slightly—this develops deep umami flavor. Add the minced shallot and garlic, stirring constantly for 2-3 minutes until fragrant and softened. I like to chop the mushrooms quite fine so they almost melt into the gravy, creating a silky texture rather than chunky pieces.
• Sprinkle the white whole wheat flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste and create a paste. This roux will thicken your gravy and give it a creamy texture. The flour should be fully incorporated and lightly toasted.
• Gradually pour in the vegetable stock and almond milk while stirring constantly to prevent lumps from forming. Add the fresh rosemary and stir until everything is well combined and smooth. Continue cooking over medium heat, stirring frequently, for 1-5 minutes until the gravy thickens to your desired consistency—it should coat the back of a spoon. I find that fresh rosemary adds a wonderful earthy complexity that dried herbs can't quite match, so don't skip it.
• Remove the gravy from heat and season with salt and black pepper to taste. Stir until evenly seasoned. The gravy should have a rich, savory depth from the mushrooms and a smooth, creamy texture from the roux and plant milk.
• Split the warm biscuits and arrange them on serving plates. Ladle the mushroom gravy generously over the biscuits. Serve immediately while everything is hot for the best experience.