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Vegan Buttermilk Biscuits and Gravy

Fluffy layered vegan buttermilk biscuits topped with a delicious seitan breakfast gravy.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast, Main Course
Cuisine: American
Keyword: biscuits, seitan, vegan biscuit recipe, vegan dairy alternatives, vegan protein recipes, Vegan recipe
Servings: 4 Servings
Calories: 872kcal
Author: Kevin


  • Food Processor
  • 3.5" Biscuit Cutter


Vegan Buttermilk

  • 1 Cup Almond Cashew Milk
  • 1 Tbsp Key Lime Juice Or Lemon Juice or White Vinegar


  • 2 Cups All Purpose Flour
  • 1 Tbsp Baking Powder
  • ¼ Tsp Baking Soda
  • 1.5 Tsp Salt
  • 2 Tsp Maple Syrup
  • 6 Tbsp Vegan Butter Cold, and cubed
  • ¾ Cup Vegan Buttermilk Cold

Biscuit Topping

  • 2 Tbsp Vegan Butter Allow to come to room temperature
  • ¼ Cup Vegan Buttermilk Cold


  • 2 Tbsp Vegan Butter
  • 3.5 Cups Almond Cashew Milk
  • ¼ Cup All Purpose Flour
  • 2.5 Tsp Black Pepper
  • 1 Tsp Salt
  • 1 Lb Black Pepper Seitan
  • 2 Tsp Ground Sage
  • ½ Tsp Dried Marjoram
  • ½ Tbsp Brown Sugar
  • 1 Pinch Nutmeg
  • 1 Pinch Cinnamon
  • ¾ Tsp Crushed Red Pepper


Vegan Buttermilk

  • To make, simply stir the 1 Tbsp Key Lime Juice into the 1 cup Almond Cashew Milk. Allow to sit on the counter for 10 minutes until it has curdled, then put it into the fridge until needed.


  • Preheat oven to 450°
  • Combine All-Purpose Flour, Baking Powder, Baking Soda, and ½ Tsp Salt in large bowl. Whisk together.
  • Put cubed vegan butter and dry ingredients into food processor and pulse until the butter pieces are roughly pea sized.
  • Pour ingredients back into large bowl. Add ¾ vegan buttermilk and maple syrup and gently mix together. The result will be fairly flakey.
  • (Optional) I prefer to prep the dough the night before and then let it sit in the fridge overnight - this allows the vegan butter to firm up and stay solid while you're kneading the dough, making those nice flakey buttery spots when it bakes.
  • Using well floured hands on a well floured surface, knead dough flat into a rectangle shape roughly ½" thick.
  • Fold dough onto itself three times, and then knead it back into a rectangle shape roughly ½" thick. Repeat three times.
  • On the last time, make sure the dough is evenly thick all the way across.
  • Using a floured 3.5" biscuit cutter, cut out 7-8 biscuits with as little reforming of the dough as possible. As you can see, after number 7 I just formed the rest into a dough ball.
  • Place biscuits on a parchment paper lined baking sheet.
  • Brush the tops of your biscuits with cold buttermilk. Bake for 16-18 minutes, or until a very light gold.
  • Immediately after removing the biscuits from the oven, place a small bit of vegan butter in the middle of the top of each biscuit.


  • Using your food processor, blend together the Ground Sage, Marjoram, Brown Sugar, Ground Cloves, Crushed Red Pepper, and the Black Pepper Seitan until in chunks about the size of the tip of your thumb.
  • Over medium-high heat, add half the vegan butter to a skillet and cook the black pepper seitan for 5-10 minutes.
  • Lower to medium-low heat. Add half the flour to the seitan and stir. Wait 2 minutes, stir again, and then add the rest and stir well. Cook for another minute or two.
  • Stir in the almond cashew milk and the rest of the vegan butter.
  • Stirring frequently, cook until the gravy thickens. This may take 10-12 minutes.
  • Add the salt and black pepper while tasting, and adjust to taste. If too thick, add almond cashew milk by the ¼ Cup. If too thin, add all purpose flour by the Tbsp.

Finishing Up

  • Split buttermilk biscuits in half and douse in gravy. Enjoy.


I use a Cuisinart Pro Custom 11 Cup Food Processor, and have never had any issues with it. I highly recommend it.