Biscuits and Gravy

From the Silk test kitchen

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Total Time
45 min

Silk Biscuits and Gravy


  • 1 cup Silk Unsweetened Almond or Cashew Beverage
  • 1 tsp vinegar
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 Tbsp margarine (or butter), frozen


  • 1 lb breakfast sausage or veggie sausage
  • 1/4 cup flour
  • 3 cups Silk Unsweetened Almond or Cashew Beverage
  • 1 tsp freshly ground black pepper
  • 1/2-1 tsp salt

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  • Prepare biscuits
  • Preheat oven to 450°F.
  • Combine Silk and vinegar. Set aside.
  • In a medium bowl, whisk together flour, baking powder, soda and salt. 
  • Grate the frozen margarine into the flour and mix gently
  • Add the Silk/vinegar mixture and mix just until a sticky dough forms.
  • Turn out onto a floured surface and turn dough over on itself 4-5 times.
  • Using hands, not a rolling pin, gently shape into a 1-inch thick round and use a 2-inch round cutter to cut out biscuits.
  • Gather scraps and cut remaining dough.
  • Alternately, pat dough into 1-inch-thick square and use a sharp knife to cut into 12 squares.
  • Prepare gravy
  • Cook sausage in a skillet over medium-high heat, breaking up any large pieces as it browns. Cook for 8-10 minutes if using sausage; 3-4 minutes if using veggie sausage.
  • Sprinkle with flour and cook another minute.
  • Add Silk, bring to a simmer and reduce heat, simmering for 10-12 minutes until thick.
  • Add salt and pepper.
  • Serve over warm biscuits.