Courtney Fraley is a Veterinary Nurse hailing from Chicago who has journeyed worldwide to work with animals, from rescuing bears in Vietnam to rehabilitating panthers in Florida. She now uses her kitchen as a portal to create vegan versions of global dishes. Through the magic of food, she invites readers on a whimsical journey, promising to transport them to culinary wonderlands. In this article, she shares her recipe for Southern Oyster Mushroom Biscuits and Gravy.
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Southern Dreams: Vegan Biscuits and Gravy
There is a very good chance I danced around my kitchen to Buddy Jewell’s “Sweet Southern Comfort” after tasting these country-style vegan biscuits and gravy. I am continuously mystified by food’s ability to take me anywhere. And lord, have I been missing the Southern United States for a while now. There’s nothing quite like sitting at a Georgia brunch on a Sunday morning eating a plate of steaming biscuits and gravy.
This biscuits and gravy recipe will have you dreaming of the Southland. It is everything a traditional country-style sausage gravy in the South would be. Enjoy this thick and creamy country oyster mushroom gravy poured over a batch of homemade vegan buttermilk drop biscuits and topped with microgreens.
Ingredients You’ll Need
Biscuits
- Plant Butter, very cold
- Apple Cider Vinegar, or lemon juice
- Salt
- Nutritional Yeast, optional
- Flour
- Oat Milk, or any plant milk
Oyster Mushroom Country Gravy
- Mushrooms
- Plant Butter
- Flour
- Black Pepper corns
- Salt
- Oat Milt, or any plant milk
How To Make This Oyster Mushroom Biscuits
For the biscuits
Step 1: Preheat and Prep for Vegan Biscuits
- Preheat oven to 450°F. If your butter isn’t already ice cold, now would be the time to toss it in the freezer for 10 minutes before using. Prepare vegan buttermilk by mixing oat milk with apple cider vinegar. Set aside.
- In a food processor, add flour, salt, nutritional yeast, flour, and cold butter. Mix on the chopped setting for 10-15 seconds or until the butter has successfully been mixed.
Step 2: Forming and Baking the Vegan Biscuits
- Slowly (over the course of 1 minute) add buttermilk to the food processor and continue mixing until the crumbly dough pieces become a wet/sticky dough.
- Spray a cast iron pan with nonstick cooking oil. Divide dough into 5 equal irregularly shaped balls and place in pan. Cook biscuits at 450°F. Paint with butter for the last 2 minutes to give a glistening gold color. (We call this prime glistening time in my house)
For the Vegan Oyster Mushroom Country Gravy
Step 1: Searing Mushrooms and Preparing Creamy Vegan Gravy
- Heat half the butter (1 tablespoon) in a pan and heat over medium-low. Add chopped bits of oyster mushroom and cook for 8-10 minutes or until slightly charred.
- Add remaining butter (1 tablespoon) and when melted add flour. Stir rapidly with a wooden spoon until combined. Remove from heat briefly (to prevent lumps) and add milk while whisking until combined. When the gravy is thoroughly combined, return to heat.
Step 2: Finalizing and Serving Your Vegan Biscuits and Gravy
- Heat gravy on low while stirring frequently with a wooden spoon. Gravy with continue thickening over the next few minutes. The longer you heat it, the more it will thicken. So you may need to add more milk. If don’t plan to use it right away, it can quickly be reheated and thinned out again.
- Serve: Pour country gravy over drop biscuits and top with your choice of fresh microgreens and a crack of pepper.
Southern Oyster Mushroom Biscuits and Gravy – Recipe Card
Southern Oyster Mushroom Biscuits and Gravy
Ingredients
- Biscuits
- 3 Tablespoons Plant Butter - very cold
- 1 Teaspoon Apple Cider Vinegar - or lemon juice
- 1/2 Teaspoon Salt
- 1 Tablespoon Nutritional Yeast - optional
- 1 Cup Flour
- 1/3 Cup Oat Milk - or any plant milk
- Oyster Mushroom Country Gravy
- 1 Cup Oyster Mushrooms - chopped, shredded
- 2 Tablespoons Plant Butter
- 1 Tablespoon Flour
- 1/2 Teaspoon Black Peppercorns - ground
- 1/2 Teaspoon Salt
- 1 Cup Oat Milt - or any plant milk
Instructions
- Biscuits
- Preheat oven to 450°F. If your butter isn’t already ice cold, now would be the time to toss it in the freezer for 10 minutes before using. Prepare vegan buttermilk by mixing oat milk with apple cider vinegar. Set aside.
- In a food processor, add flour, salt, nutritional yeast, flour, and cold butter. Mix on the chopped setting for 10-15 seconds or until the butter has successfully been mixed.
- Slowly (over the course of 1 minute) add buttermilk to the food processor and continue mixing until the crumbly dough pieces become a wet/sticky dough.
- Spray a cast iron pan with nonstick cooking oil. Divide dough into 5 equal irregularly shaped balls and place in pan. Cook biscuits at 450°F. Paint with butter the last 2 minutes to give a glistening gold color. (We call this prime glistening time in my house)
Vegan Oyster Mushroom Country Gravy
- Heat half the butter (1 tablespoon) in pan and heat over medium low. Add chopped bits of oyster mushroom and cook for 8-10 minute or until slightly charred.
- Add remaining butter (1 tablespoon) and when melted add flour. Stir rapidly with wooden spoon until combined. Remove from heat briefly (to prevent lumps) and add milk while whisking until combine. When the gravy is thoroughly combined, return to heat.
- Heat gravy on low while stirring frequently with wooden spoon. Gravy with continue thickening over the next few minutes. The longer you heat it, the more it will thicken. So you may need to add more milk. If don’t plan to use it right away, it can quickly be reheated and thinned out again.
- Serve: Pour country gravy over drop biscuits and top with your choice of fresh microgreens and a crack of pepper.
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More Vegan Recipes You Might Like
- Lemon Tahini White Bean Caesar Salad
- Vegan Mango Ice Cream
- Deep South Pasta Casserole
- Leeks & Potato Gratin with Toasted Aromatics & Vegan Feta
- Ultimate Chocolate Fudge Cake
Connect with Courtney on Instagram and at farawaykitchen.com
