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Vegan Sourdough Biscuits & Gravy with Mushroom Mince

Vegan Biscuits & Gravy with Mushroom Mince

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I make Vegan Biscuits & Gravy with Mushroom Mince when I want homemade weekend comfort food.

Biscuit options

A lot of the time with these from-scratch-biscuits is inactive. I love waking up and cutting last night’s dough into biscuits. If you are a person who enjoys looking for new ways to use your sourdough starter, this recipe is for you. If you only want to make these biscuits; click here.

You’ll need sourdough starter for the biscuits in this recipe, or you could sub store-bought vegan biscuits instead. If you only want to make the gravy; click here. If you just want to make the mushroom mince; click here.

If you like making things in advance, you can cut and freeze the sourdough biscuit dough and bake them right from the freezer whenever you want.

Sourdough Starter

I made my starter back in September of 2020 and I wish I’d done it sooner. I typically bake with it once a week, storing it in the fridge to slow down the fermentation. We use the discard to make delicious skillet bread topped with za’atar, scallions, and sesame seeds. I love finding tasty ways to use things that might otherwise get thrown out.

I made my starter the easy, no-waste way. Specifically, I used a yeast packet instead of relying on wild yeast from the environment. I did not have to feed or dump any of the starter. I left it covered on the counter for up to 4 – 8 days (I’m not sure how long).

Now that my starter has been around for a while, I’d wager that the yeast in it is now wild yeast, from Colorado air. There is likely little difference between a starter made the dump-and-feed way. All starters get better with age.

I made my starter with the help of this youtube video from Allrecipes.com. If you are offended by the the yeast packet shortcut, there are plenty of other videos with different ways to make sourdough starter on youtube and all over the internet. If your starter turns orange or pink, please throw it out and start over.

Biscuits

Don’t do the twist

When cutting biscuits do not twist the biscuit cutter when cutting out the biscuits. The twisting motion will seal the edges, making it harder for them to rise. 

Biscuit cutter options

Altitude

This recipe was adapted from a non-vegan recipe by Amy & Mike at Little Spoon Farm who live near the foothills of Tennessee mountains. I think it’s safe to assume it was not a high-altitude recipe. I’m in Denver, a mile high and I suspect this recipe adaptation works well in drier areas and varied altitudes.

Climate

When or baking in warm or high-humidity areas you may need increase the plant milk and bake a little longer. It make take a few batches to find the perfect balance for your neck of the woods.

Weigh or measure the flour

I use this food scale. If you don’t have a food scale, use a spoon to fluff up the flour in the bag. Then spoon the flour into a measuring cup until it is heaped on top. Level the top off with a butterknife.

No grater? No problem

If you don’t have a grater, the cold Earth Balance can be cut into small cubes, then use a pastry cutter or a fork to cut the Earth Balance into the flour. You can also use your hands to rub the Earth Balance cubes into the flour.

Cast iron skillet or baking sheet?

I prefer using a cast iron skillet or skillets, if I am baking all of the biscuits at once, instead of freezing half. However, a baking sheet works just fine. Either way, arrange the biscuits so there is about 1/4 – 1/2 inch of space between each biscuit.

Rise

Occasionally I get a low overnight rise and sometimes a very high overnight rise. This depends on how active the starter was and at what point during the rise I start cutting the biscuits. This stuff also depends on how warm it is, humidity and a bunch of other minutiae. For me, the biscuits turn out delicious. Sometimes they are fluffier (higher rise) and sometimes the are a little denser (lower rise).  

Easy freeze biscuit dough

To freeze some or all of the biscuits, just cut the dough into biscuits and carefully place them in one layer, into a freezer bag or freezer-safe air-tight container. I bake them within a month’s time when I do this.

No need to thaw, just place them on to the skillet or baking sheet and bake from frozen. If using cast iron you may want to place a baking sheet under the cast iron skillet because sometimes frozen biscuits over cook on the bottom from frozen. For safety purposes, place the baking sheet in the oven first and then add the cast iron to it. Avoid lifting the baking sheet with the cast iron on top of the baking sheet.

Ingredients for gravy

Vegan yogurt

I use Kite Hill Plain Unsweetened Almond Yogurt. The key here is an unsweetened, neutral-tasting vegan yogurt.

Nooch

I like adding non-fortified nutritional yeast to this gravy. It adds a nice depth of flavor. If you are using fortified instead of unfortified, just use a small amount, like a teaspoon.

I find that fortified nutritional yeast has a vitamin-y, synthetic taste. You could also skip the nooch all together and it will still be amazing gravy.

Nutritional yeast is typically gluten-free.

Mushroom broth

I use Pacific Mushroom Broth for this recipe. In addition to being vegan, it’s gluten-free. Unfortunately, other mushroom bases I’ve seen contain whey and other forms of dairy.

Flour

I use AP flour. If you need this to be gluten-free use a 1-to-1 gluten-free flour. I do not recommend almond flour for this gravy.

Whisk

If you are using a non-stick pan, use a coated whisk like this awesome silicon coated whisk. Otherwise, a regular whisk in a regular sauce pot works too.

Whisk for making Amazing Creamy Vegan Biscuit Gravy

Mushroom Mince Tips

To make this oil-free

Omit Earth Balance/oil and just sauté in a large non-stick pan.  There will be enough liquid from the mushrooms that you don’t need to sub anything for the Earth Balance.

Is poultry seasoning vegan?

It is. Poultry seasoning is a blend of thyme, sage, black pepper, marjoram, rosemary, and nutmeg. You could try different seasonings or some extra sage when making mushroom mince.

Portobellos and/or baby bellas

You can make this with ~4 large portobellos or ~18 oz baby bellas, a.k.a. creminis.

Food processor or mince with a knife

I love this food processor; it’s durable and affordable. If you don’t have a food processor, you can mince the shrooms with a knife.

Let it sear

While sautéing, occasionally press down the mince with the spatula and let sit and sear as opposed to keeping it moving the entire time.

Multi-task

You can cook the Creamy Vegan Biscuit Gravy & Mushroom Mince while the biscuits are in the oven. I usually prep the gravy ingredients and put them on one side of the stove. Then I mince the mushrooms in the food processor two at a time & measure the spices and set the mushroom stuff together on the other side of the stove. Lastly, I get my gravy and mushroom mince pans out before putting the biscuits in the oven.

Let’s Make Vegan Sourdough Biscuits & Gravy with Mushroom Mince

Please adjust the timeline on the recipe to your schedule.

Day 1

Noon: Activate starter, this usually takes 6 – 12 hours. To activate the starter add 1/4 cup water and 1/4 cup flour. You can also add a pinch of sugar to jumpstart activation, just don’t over do it. Stir and it will get bubbly and grow. The starter is ready to use when it’s 50% to 100% larger. Read more about this and how to do a spoon test here.

starter for vegan sourdough biscuits

9 PM: Make the Vegan Buttermilk by stirring lemon juice or apple cider vinegar into the plant milk and letting it sit for 10 – 30 minutes. It will curdle.

Vegan Buttermilk in a jar for sourdough biscuits
Vegan Buttermilk

Measure the flour into a mixing bowl using a zeroed-out food scale if you have one.

weighing flour into a green bowl for vegan sourdough starter biscuits

Grate the Earth Balance stick into the mixing bowl of flour.

Use a spatula or a fork to cut the cold Earth Balance into the flour until it forms small, pea-sized crumbles.

earth balance being added to vegan sourdough biscuit dough

Add active sourdough starter, Vegan Buttermilk, salt & sugar and stir with a stiff spatula until fully combined.

making vegan sourdough biscuit dough

Cover the bowl with plastic wrap, cheesecloth, or a thin, clean, non-fuzzy kitchen towel and let it sit on the counter for 10-12 hours.

vegan sourdough biscuit before rise

Day 2:

vegan sourdough biscuit dough after rise

9 AM: Generously flour your work surface and turn the dough out onto it.

a ball of biscuit dough

Flour the top of the dough and use your hands to press it into an oval shape, about 1 inch in thickness.

getting ready to cut the biscuit dough

Use a biscuit cutter (see notes for options) to cut biscuits, pressing straight down and pulling straight up. Do not twist the cutter as it will seal the edges and interfere with the biscuits ability to rise. Press down, then wiggle it a little if needed and pull straight up, just don’t twist.

Cutting the biscuits

Fold together and press out the remaining scrap dough and cut out one more round of biscuits.

cutting the biscuits

Place the cut biscuits 1/4 – 1/2 inch apart in a cast iron skillet or on a baking sheet or combination of both. I usually cut all of the biscuits and put 6-7 in a ~12″ cast iron skillet and freeze the rest of the cut biscuits in a freezer bag. When I’m feeding more peeps I bake all of the biscuits.

Let the cut biscuits rise in the cast iron or on the baking sheets for 60 – 90 minutes. Preheat your oven to 400°F (204°C). I let them sit on the oven while it preheats.

letting the cut Vegan Sourdough Starter Biscuits rise

Bake for 25-30 minutes or until the tops are golden. While the biscuits are in the oven make the gravy and mushroom mince.

Vegan Sourdough Starter Biscuits in the oven

Gravy

Prepped ingredients for Amazing Creamy Vegan Biscuit Gravy: Salt, pepper & nutritional yeast, vegan yogurt, Earth Balance, broth, and flour, garlic powder & onion powder.

 

Prepped ingredients for Amazing Creamy Vegan Biscuit Gravy: Salt, pepper & nutritional yeast, vegan yogurt, Earth Balance, broth, and flour, garlic powder & onion powder.

Melt Earth Balance in a large skillet or pan over medium heat.

Melting Earth Balance in a large skillet to make Amazing Creamy Vegan Biscuit Gravy

Then whisk in onion powder, garlic powder, and flour. Let it bubble, whisking occasionally for a few minutes to remove any floury taste.

Next, add broth, salt, pepper, and nutritional yeast. Whisk until smooth.

Whisk in yogurt and reduce to low heat.

Adjust consistency to preference with more broth. Season to taste.

Mushroom Mince

Heat Earth Balance and add minced mushrooms.

Sprinkle with poultry seasoning, salt & pepper.

Sauté and let rest & sear over medium-high to high heat until the mushrooms shrink and dry out, creating a clumpy, sausage-like texture.

Taste and add more seasonings if desired.

Gravy & Mushroom Mince on the stove

 

Gravy & Mushroom Mince on the stove

To Serve

Ready to plate Vegan Sourdough Biscuits & Gravy with Mushroom Mince

 

Ready to plate Vegan Sourdough Biscuits & Gravy with Mushroom Mince

Plate biscuits and gravy, then top with mushroom mince.

Vegan Sourdough Biscuits & Gravy with Mushroom Mince

Vegan Sourdough Biscuits & Gravy with Mushroom Mince being eaten

Vegan Sourdough Biscuits & Gravy with Mushroom Mince
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Vegan Sourdough Biscuits & Gravy with Mushroom Mince

I make Vegan Biscuits & Gravy with Mushroom Mince when I want homemade weekend comfort food. This recipe uses sourdough starter.
Prep Time 20 minutes
Cook Time 25 minutes
Inactive 23 hours
Total Time 23 hours 45 minutes
Servings 12 to biscuits with gravy and mushroom mince
Calories 223kcal

Ingredients

Sourdough Biscuits

  • Ingredients
  • 2 ½ cups 300 g all-purpose flour
  • 1/2 cup 113 g Earth Balance cold
  • ½ cup 125 g active sourdough starter see notes below on how to activate starter
  • ¾ teaspoon salt fine
  • 1 teaspoon sugar

Vegan Buttermilk for Biscuits

  • 3/4 cup + 2 TBSPs ~210 grams oat or almond milk
  • 1 TBSP lemon juice or apple cider vinegar

Gravy

  • 3 TBSPs Earth Balance
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3 TBSP flour sub 1-to-1 gluten-free flour if gluten-free; Almond flour will not work
  • 1 & 1/2 cups mushroom broth more to thin gravy if desired
  • 1/2 cup vegan yogurt I use Kite Hill Plain Unsweetened Almond
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon fresh ground black pepper to taste
  • 1 TBSP unfortified nutritional yeast less if using fortified

Mushroom Mince

  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt to taste start with less if salt sensitive
  • 1/4 teaspoon pepper
  • 4 portobello mushrooms minced; I do this in the food processor
  • 1 TBSP Earth Balance or oil optional

Instructions

Sourdough Biscuits

    Day 1

    • Noon: Activate starter, this usually takes 6 – 12 hours. To activate the starter add 1/4 cup water and 1/4 cup flour. You can also add a pinch of sugar to jumpstart activation, just don't over do it. Stir and it will get bubbly and grow. The starter is ready to use when it's 50% to 100% larger. Read more about this and how to do a spoon test here.
    • 9 PM: Make the Vegan Buttermilk by stirring lemon juice or apple cider vinegar into plant milk and letting it sit for 10 – 30 minutes. It will curdle.
    • Measure the flour into a mixing bowl using a zeroed-out food scale if you have one. Grate the Earth Balance stick into the mixing bowl of flour.
    • Use a spatula or a fork to cut the cold Earth Balance into the flour until it forms small, pea-sized crumbles.
    • Add active sourdough starter, Vegan Buttermilk, salt & sugar and stir with a stiff spatula until fully combined. Cover the bowl with plastic wrap, cheesecloth, or a thin, clean, non-fuzzy kitchen towel and let it sit on the counter for 10-12 hours.

    Day 2

    • 9 AM: Generously flour your work surface and turn the dough out onto it.
    • Flour the top of the dough and use your hands to press it into an oval shape, about 1 inch in thickness.
    • Use a biscuit cutter (see notes for options) to cut biscuits, pressing straight down and pulling straight up. Do not twist the cutter as it will seal the edges and interfere with the biscuits ability to rise. Press down, then wiggle it a little if needed and pull straight up, just don't twist.
    • Fold together and press out the remaining scrap dough and cut out one more round of biscuits.
    • Place the cut biscuits 1/4 – 1/2 inch apart in a cast iron skillet or on a baking sheet or combination of both. I usually cut all of the biscuits and put 6-7 in a ~12" cast iron skillet and freeze the rest of the cut biscuits in a freezer bag. When I'm feeding more peeps I bake all of the biscuits.
    • Let the cut biscuits rise in the cast iron or on the baking sheets for 60 – 90 minutes. Preheat your oven to 400°F (204°C). I let them sit on the oven while it preheats.
    • Bake for 25-30 minutes or until the tops are golden. While the biscuits are in the oven make the gravy and mushroom mince.

    Gravy

    • Melt Earth Balance in a large skillet or pan over medium heat. Then whisk in onion powder, garlic powder, and flour. Let it bubble, whisking occasionally for a few minutes to remove any floury taste.
    • Add broth, salt, pepper, and nutritional yeast. Whisk until smooth. Whisk in yogurt and reduce to low heat.
    • Adjust consistency to preference with more broth. Season to taste. Serve & Enjoy!

    Mushroom Mince

    • Wipe down mushrooms with a damp paper towel, cut off ends of stems and tear or cut into large pieces and place into the food processor. Process until uniformly minced, a few bigger pieces are fine.
    • Heat Earth Balance and add minced mushrooms. Sprinkle with poultry seasoning, salt & pepper. Sauté and let rest & sear over medium-high to high heat until the mushrooms shrink and dry out, creating a clumpy, sausage-like texture. Taste and add more seasonings if desired.

    To Serve

    • Plate biscuits and gravy, then top with mushroom mince. Serve & Enjoy!

    Notes

    Nutrition Information is approximate.

    Multi-task

    You can cook the Creamy Vegan Biscuit Gravy & Mushroom Mince while the biscuits are in the oven. I usually prep the gravy ingredients and put them on one side of the stove. Then I mince the mushrooms in the food processor two at a time & measure the spices and set the mushroom stuff together on the other side of the stove. Lastly, I get my gravy and mushroom mince pans out before putting the biscuits in the oven.

    Biscuits

    Timing: Please adjust the timeline on the recipe to your schedule.
    Altitude: This recipe was adapted from a non-vegan recipe by Amy & Mike at Little Spoon Farm who live near the foothills of Tennessee mountains. I think it’s safe to assume it was not a high-altitude recipe. I’m in Denver, a mile high and I suspect this recipe adaptation works well in drier areas and varied altitudes.
    Climate: When or baking in warm or high-humidity areas you may need increase the plant milk and bake a little longer. It make take a few batches to find the perfect balance for your neck of the woods.
    Don’t do the twist: When cutting biscuits Do not twist the biscuit cutter when cutting out the biscuits. The twisting motion will seal the edges, making it harder for them to rise.
    Biscuit cutter options: If you have a can opener that removes the seal and doesn’t cut the can creating sharp edges, you can make a biscuit cutter from a small can. I used a small Chipotle Peppers in Adobo can to make mine. It measures ~2.75″ across. You could also use a small jar or glass. If you have actual biscuit cutters or fun-shaped cookie-cutters, you might want to use those.
    Weigh or measure the flour: I use this food scale. If you don’t have a food scale, use a spoon to fluff up the flour in the bag. Then spoon the flour into a measuring cup until it is heaped on top. Level the top off with a butterknife.
    No grater? No problem: If you don’t have a grater, the cold Earth Balance can be cut into small cubes, then use a pastry cutter or a fork to cut the Earth Balance into the flour. You can also use your hands to rub the Earth Balance cubes into the flour.
    Cast iron skillet or baking sheet? I prefer using a cast iron skillet or two, if I am bake all of the biscuits at once and not freezing any. However, a baking sheet works just fine. Either way, arrange the biscuits so there is about 1/4 – 1/2 inch of space between each biscuit.
    Easy freeze biscuit dough: To freeze some or all of the biscuits, just cut the dough into biscuits and carefully place them in one layer, into a freezer bag or freezer-safe air-tight container. I bake them within a month’s time when I do this. No need to thaw, just place them on to the skillet or baking sheet and bake from frozen. If using cast iron you may want to place a baking sheet under the cast iron skillet because sometimes frozen biscuits over cook on the bottom from frozen. For safety purposes, place the baking sheet in the oven first and then add the cast iron to it. Avoid lifting the baking sheet with the cast iron on top of the baking sheet.

    Gravy 

    Vegan yogurt

    I use Kite Hill Plain Unsweetened Almond Yogurt. The key here is an unsweetened, neutral-tasting vegan yogurt.

    Nooch

    I like adding non-fortified nutritional yeast to this gravy. It adds a nice depth of flavor. If you are using fortified instead of unfortified, just use a small amount, like a teaspoon.
    I find that fortified nutritional yeast has a vitamin-y, synthetic taste. You could also skip the nooch all together and it will still be amazing gravy.
    Nutritional yeast is typically gluten-free.

    Mushroom broth

    I use Pacific Mushroom Broth for this recipe. In addition to being vegan, it’s gluten-free. Unfortunately, other mushroom bases I’ve seen contain whey and other forms of dairy.

    Mushroom Mince

    To make this oil-free

    Omit Earth Balance/oil and just sauté in a large non-stick pan.  There will be enough liquid from the mushrooms that you don’t need to sub anything for the Earth Balance.

    Is poultry seasoning vegan?

    It is. Poultry seasoning is a blend of thyme, sage, black pepper, marjoram, rosemary, and nutmeg. You could try different seasonings or some extra sage when making mushroom mince.

    Portobellos and/or baby bellas

    You can make this with ~4 large portobellos or ~18 oz baby bellas, a.k.a. creminis.

    Food processor or mince with a knife

    I love this food processor; it’s durable and affordable. If you don’t have a food processor, you can mince the shrooms with a knife.

    Let it sear

    While sautéing, occasionally press down the mince with the spatula and let sit and sear as opposed to keeping it moving the entire time.
    www.planttestkitchen.com

    Nutrition

    Serving: 12to 14 biscuits with gravy & mushroom mince | Calories: 223kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 442mg | Potassium: 161mg | Fiber: 2g | Sugar: 3g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

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