Servings: 4 people



  • 2 cups soy creamer
  • 2 tsp. apple cider vinegar
  • 1/2 cup fresh rosemary, finely chopped
  • 4 large garlic cloves, peeled and minced
  • 4 T vegan butter
  • 4 1/2 cups all-purpose flour
  • 2 T organic cane sugar
  • 2 T baking powder
  • 1 tsp. sea salt

Chorizo Gravy

  • 1 package Abbot's Butcher "Chorizo"
  • 4 T vegan butter
  • 2-4 T all-purpose flour
  • 1 1/2 - 2 cups regular unsweetened almond milk
  • 2 tsp. sea salt
  • 2 tsp. black pepper
  • 2 T fresh rosemary, finely chopped


Make the Biscuits

  • Preheat oven to 450F. Line a baking tray with parchment paper and set aside.
  • In a small bowl whisk together the soy creamer / half and half & apple cider vinegar. Set aside and let curdle while preparing the rest of the ingredients.
  • In a small skillet melt the butter. Once its hot, add the rosemary & garlic. Saute for 1-2 minutes until fragrant and the garlic begins to brown slightly. Remove from the heat immediately and transfer to a paper towel to drain the butter off & let cool.
  • In a larger bowl, combine flour, sugar, baking powder, and salt. Mix in cooled garlic & rosemary. Add the soy creamer / half & half mixture and mix until the sough is uniformly mixed. You will need to use your hands to properly mix.
  • Knead the dough for about a minute on a floured surface until it comes together fully. Roll the dough out with a rolling pin to 1" thick, and using a glass or round cutter, cut out 6-8 biscuits.
  • Place them on your parchment lined baking tray, and brush the tops with more soy creamer or half & half, and some finely chopped rosemary. Place them in your 450F oven and bake for 12-15 minutes until lightly golden brown. Remove from the oven and let cool.  

Make the Gravy

  • Melt your butter in a saucepan over medium heat until bubbling. Add in your chorizo & cook until browned.
  • Add your flour and mix until incorporated. Then add your almond milk, salt, pepper, and rosemary. Stir to combine again.
  • Bring to a boil, then reduce to a simmer until thickened.
  • Serve warm over the biscuits. Add a dollop of vegan sour cream for a refreshing garnish. Enjoy!