An amazing version of the Southern classic Biscuits and Gravy. This Easy Vegan Gluten-Free Biscuits And Gravy with fluffy vegan and gluten-free ‘buttermilk’ biscuits topped with homemade sausage gravy make the perfect breakfast or brunch menu!

overlay of biscuit and gravy recipe on beige background

Vegan Gluten-Free Biscuits And Gravy recipes are so easy to make and so worth it, the perfect comfort breakfast or brunch recipe idea that would go well with my Scrambled Tofu and my Hummingbird Muffins. 

Here in the South, the biscuit and gravy recipe is popular for breakfast, and I wanted to create a vegan and gluten-free version that tastes amazing after several attempts.

I have finally nailed the perfect recipe that will certainly please even the pickiest eater, knowing that it is not from a can and it is homemade, vegan, and gluten-free.Biscuit and Gravy Ingredients

Vegan ‘Buttermilk’:
  • Unsweetened Non-Dairy Milk (Soy Milk): Provides a neutral, creamy base for the buttermilk, essential for moisture and texture in the biscuits.
  • Lemon Juice: Reacts with the soy milk to create a tangy “buttermilk,” mimicking the acidic properties of traditional buttermilk, which helps in leavening and flavoring the biscuits.
Dry ingredients for biscuits:
  • Gluten-Free Flour: A blend that substitutes wheat flour, providing structure to the biscuits without gluten.
  • Almond Flour: Adds a nutty flavor and tender texture, enriching the biscuits with protein and healthy fats.
  • Organic cane sugar: sweetens the biscuits slightly, enhancing their golden color upon baking.
  • Baking Powder: acts as a leavening agent, helping the biscuits rise and become fluffy.
  • Ground golden flaxseeds: used as an egg substitute; adds omega-3 fatty acids and fiber, helping to bind the ingredients.
  • Non-Dairy Butter: Contributes to the flaky texture of the biscuits, adding richness without dairy.
For the Gravy:
  • Olive Oil: Used to sauté the aromatics and create a base for the gravy.
  • Onion and garlic: provide depth and a savory backbone to the gravy.
  • Gluten-Free Vegan Sausage: Adds a meaty texture and spices to the gravy.
  • Gluten-Free Flour: Thickens the gravy without adding gluten.
  • Nutritional yeast flakes: Offer a cheesy umami flavor, enhancing the gravy’s richness.
  • Italian Seasoning and Rubbed Sage: Infuse the gravy with traditional herb flavors.
  • Soy milk adds creaminess and body to the gravy, acting as the liquid base.
  • Bragg’s Liquid Aminos: contributes depth with its umami flavor, substituting salt and enhancing overall taste.

How to Make Vegan Gluten-Free Biscuits and Gravy?

I used a blend of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Bob’s Red Mill Superfine Almond Flour to get the perfect texture.

To make the biscuits, I first prepared the vegan buttermilk with Unsweetened Soymilk and lemon juice and set it aside. I combined, the dry ingredients, then I cut in the non-dairy butter.

I used Earth Balance Buttery Spread, but you can use whatever non-dairy butter you prefer or coconut oil. Next, I added the buttermilk to form a dough, then I rolled the dough out, cut it with a biscuit cutter, and bake them.

Note: Use the same flour I used because I can’t guarantee the same results. Not all gluten-free flours are created equal. 

To make the gravy:

For the sausage you can use 1/2 cup store-bought or homemade Gluten-Free Vegan Sausage,  Beyond Beef Plant-Based Ground or Sausage, crumbled  Marinated Tofu, Oatmeal Burger.

I added onions, garlic, seasonings, gluten-free flour, and unsweetened soymilk to make a delicious homestyle gravy.

Biscuit and gravy on brown plate on beige table cloth

Also, try My Delicious Pumpkin Biscuits and Teff And Coconut Biscuits.

If you enjoyed this Vegan Gluten-Free Biscuits And Gravy and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

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Biscuit and gravy on brown plate on beige table cloth

Vegan Gluten-Free Biscuits And Gravy

An amazing version of the Southern classic Biscuits and Gravy. This Easy Vegan Gluten-Free Biscuits And Gravy with fluffy vegan and gluten-free ‘buttermilk’ biscuits topped with homemade sausage gravy makes the perfect breakfast or brunch menu!
5 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: vegan gluten free biscuits and gravy
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 servings
Calories: 365kcal



For the 'Butter Milk'

  • 1 cup unsweetened non-dairy milk I used unsweetened soy milk
  • 1 tablespoon lemon juice

The Biscuits

  • 2 cups gluten-free flour I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 1/2 cup almond flour
  • 2 tablespoons organic cane sugar
  • 1 tablespoon baking powder
  • 1 tablespoon golden flaxseeds ground
  • 3/4 teaspoon salt
  • 1/2 cup non-dairy butter I used Earth Balance Buttery Spread

The Gravy

  • 1/4 cup olive
  • 1/2 small onion
  • 2 cloves garlic minced
  • 1/2 cup gluten-free vegan sausage (*see notes)
  • 1/4 cup gluten-free flour
  • 1 tablespoon nutritional yeast flakes
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon rubbed sage
  • 2 cups unsweetened non-dairy milk
  • 2 tablespoons Bragg’s liquid aminos
  • 1/4 teaspoon salt


To Prepare The 'Butter Milk'

  • Mix soy-milk and lemon juice in a medium bowl and set aside for 5 minutes.

To Prepare The Biscuits

  • Preheat oven to 425 degrees F—line baking sheet with lightly oiled parchment paper and set aside.
  • Mix gluten-free flour, almond flour, sugar, baking powder, flaxseed, and salt in a large bowl.
  • Cut in butter with a pastry cutter or 2 knives until it resembles a coarse meal. Then, add buttermilk and stir until combined. You’ll feel a sense of accomplishment as the dough starts to form.
  • Transfer the dough to a sheet of parchment paper and cover with a second sheet. Roll the dough to about 1-inch thickness and cut with a biscuit cutter or glass.
  • Place on a baking sheet and bake for 15-20 minutes or until golden brown.

To Make The Gravy

  • Heat oil to the skillet on medium, add gluten-free vegan sausage and cook until brown, about 6 minutes turning frequently, mash with a fork. Add onion and garlic and cook for 2 minutes. Stir in gluten-free flour and stir for about 2 minutes.
  • Add nutritional yeast flakes, garlic powder, onion powder, Italian seasoning and rubbed sage.
  • Stir in non-dairy milk and Bragg’s liquid until a smooth gravy is formed, you might need to use a whisk.Season with salt to taste.
  • Serve biscuits topped with gravy.


Calories: 365kcal | Carbohydrates: 35g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 11mg | Sodium: 741mg | Potassium: 212mg | Fiber: 5g | Sugar: 7g | Vitamin A: 378IU | Vitamin C: 8mg | Calcium: 262mg | Iron: 2mg