Sour Cream and Chive Biscuits with Vegan White Pepper Sausage Gravy



  • 2 ½ cups all purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 tbsp + 1 tbsp vegan butter, divided
  • Generous ¼ cup minced chives
  • 1 ¼ cup Follow Your Heart Dairy-Free Sour Cream


  • 1 cup crumbled vegan breakfast sausage
  • ¼ cup vegan butter or olive oil
  • ¼ cup all-purpose flour
  • ½ tsp garlic powder
  • ½ tsp ground sage
  • ½ tsp white pepper
  • ½ tsp salt, more to taste
  • 3 cups unsweetened plant milk


  1. Preheat the oven to 425 ºF.
  2. Mix the flour, baking powder, baking soda, and salt together in a large mixing bowl. Add 6 tablespoons of vegan butter and cut the butter into the flour using a pastry blender or two opposing butter knives. Melt the remaining tablespoon of butter and set aside.
  3. Stir in the chives, then add the sour cream and mix together with a wooden spoon until it is crumbly but has mostly come together, some floury bits are okay as they will come together in the next step.
  4. Turn the dough onto a clean counter and press or roll into a rectangle, about 9×6-inches. Fold the dough into thirds like a letter (use a bench scraper to help), then fold in half in the opposite direction. Shape it into a rectangle again and repeat the folding process a second time.
  5. Shape the dough into a 1-inch thick rectangle about 9×6-inches. Cut the dough using a 2 ½ to 3 inch round biscuit cutter or into 8 squares using a knife. Do not twist the cutter if using, simply press straight down! If cutting into circles, gather the straps and reshape and cut as needed until all biscuits are formed.
  6. Place the cut biscuits onto a baking tray so that they are touching and brush the tops with the reserved melted vegan butter. Bake for 15-20 minutes or until golden.
  7. While the biscuits bake, make the gravy. Melt the vegan butter in a pot over medium-low heat, then add the crumbled vegan sausage. Fry for about 3 minutes, or until lightly browned.
  8. Sprinkle the flour over the vegan sausage and cook for about 2-3 minutes, stirring constantly, to toast the flour. Add the garlic powder, sage, white pepper, and ½ teaspoon of salt and mix in.
  9. Slowly pour in the plant milk while stirring, then let it come to a simmer and turn the heat down to low. Simmer until thickened. If it needs to be thinned add additional plant milk. Taste and add salt as needed.
  10. Serve the biscuits smothered with hot gravy and a garnish of minced chives and enjoy!



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