Recipes & Cooking Recipes by Diet Vegetarian Vegetarian Biscuits and Gravy Be the first to rate & review! This veggie-forward twist on the classic biscuits and sausage gravy is so good you won't even miss the meat. Bonus: This breakfast recipe can be made entirely vegan! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 12, 2020 Rate PRINT Share Trending Videos Close this video player Photo: Jacob Fox Prep Time: 25 mins Bake Time: 18 mins Total Time: 43 mins Servings: 8 Yield: 8 to 10 biscuits + 4 cups gravy Jump to Nutrition Facts Ingredients 3 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1 teaspoon salt ¾ teaspoon cream of tartar ¾ cup butter or vegetable shortening 1 cup milk or unsweetened plant milk 8 ounce plant-based sausage patties or links, crumbled or sliced 1 cup chopped onion ¼ cup all-purpose flour 1 teaspoon dried thyme or sage, crushed ¼ teaspoon salt 3 cup milk or unsweetened plant milk Directions Preheat oven to 425°F. Grease bottom and sides of a 12-inch cast-iron skillet and place in oven. In a large bowl stir together 3 cups flour, sugar, baking powder, 1 tsp. salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add 1 cup milk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 1 inch thick. Cut with a floured 2 1/2-inch biscuit cutter; reroll scraps as needed and dip cutter into flour between cuts. Place dough circles in hot skillet; brush with additional milk. Bake 18 to 22 minutes or until golden. Remove biscuits from skillet and keep warm. For gravy, in same skillet cook sausage and onion over medium-high heat until sausage is browned. Sprinkle with 1/4 cup flour, thyme, and 1/4 tsp. salt. Cook and stir over medium heat 1 minute. Gradually stir in 3 cups milk; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Split biscuits and serve topped with gravy. Rate It Print Nutrition Facts (per serving) 474 Calories 22g Fat 51g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 474 % Daily Value * Total Fat 22g 28% Saturated Fat 13g 65% Cholesterol 56mg 19% Sodium 937mg 41% Total Carbohydrate 51g 19% Total Sugars 9g Protein 17g 34% Vitamin C 1.8mg 2% Calcium 289mg 22% Iron 3.9mg 22% Potassium 397mg 8% Fatty acids, total trans 1g Folate, total 103.5mcg Vitamin B-12 2.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.