Biscuit Breakfast Burger

Biscuit Breakfast Burger
prep time
40 minutes
cook time
25 minutes
Ingredient List


  • 2 1/4 cups flour
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegan margarine
  • 1 tablespoon vegetable shortening
  • 2/3 cup non-dairy milk
  • 1 teaspoon apple cider vinegar


  • 2 tablespoons vegan margarine
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried sage
  • 2 cups vegetable broth
  • 1/4 cup flour
  • Juice of 1/2 lemon
  • Freshly ground pepper to taste


  • 1/2 pound (1/2 block) firm or extra-firm tofu
  • 1 1/2 tablespoons nutritional yeast
  • 2 tablespoons vinegar
  • 2 teaspoons miso
  • 2/3 cup water
  • 1 teaspoon each garlic and onion powder
  • ~1/8 teaspoon kala namak (black salt)
  • Salt and pepper to taste
  • 2 tablespoons olive or vegetable oil


  • 1 tablespoon olive or vegetable oil
  • 2 6.4-ounce packages Upton’s Naturals Classic Burger (4 patties total)
  • 4 slices or 1/2 cup vegan cheddar cheese
  • 1 8-ounce package Upton’s Naturals Bacon Seitan
  • Onion slices, or caramelized onions
For the biscuits: Preheat oven to 400°F. Line a baking sheet with parchment paper.

Mix together the flour, baking powder, and salt in a large mixing bowl. Cut in the margarine and shortening and mix with your hands until the dough resembles small pebbles.

Mix together the non-dairy milk and apple cider vinegar in a small bowl and let sit for 5 minutes. This is your “buttermilk.”

Gradually add the buttermilk and bacon to the dough stirring after each addition. Form into dough, careful not to overmix.

Roll out dough into a 10x14-inch rectangle on a floured surface. Fold dough in half and roll out again. Repeat 4-5 times. For the last time, roll the dough to about 3/4 inch thick. Using a 4 inch cookie cutter or drinking glass, cut out your biscuits and place them on the prepared baking sheet. Re-roll your scraps and make more biscuits with the remaining dough. You should have at least 4 bun-sized biscuits for the burgers, and a few extras.

Bake for 15-18 minutes, or until biscuits are risen and the bottoms are golden brown.

For the gravy: Melt the margarine in a medium saucepan and sauté the onions and garlic over medium heat for 4 minutes.

Add soy sauce, liquid smoke, garlic and onion powder, and sage. Stir the flour into the vegetable broth and gradually pour into the saucepan, stirring constantly. Bring to a boil, reduce the heat, and stir frequently until the gravy thickens.

Remove from heat, then add the lemon and pepper. Taste and adjust flavors, if necessary.

For the tofu: Press the tofu, then evenly slice into 4 slabs. Combine the remaining tofu ingredients (except the oil) in a shallow dish, stir well, then add the tofu slabs. Marinate for 1 hour, flipping once.

Heat 1 tablespoon of the oil in a large skillet over medium heat, then add the tofu slabs, cooking in batches if necessary. Cook for 4-5 minutes on each side, until golden and crispy, adding more oil between batches, if applicable. Set aside and keep warm.

For the burgers:
Heat the oil in your skillet, and pan fry each burger patty according to the package directions. Part-way through cooking, add the cheddar cheese atop the burgers and cook until melted, placing a lid over the skillet if necessary.

Meanwhile, pan fry the Bacon Seitan for 2-3 minutes on each side, in the same skillet if possible.

To assemble, slice open one of the biscuits and ladle a spoonful of prepared gravy on the bottom half. Add a tofu slab, then top with 2 slices of cooked Bacon Seitan and a prepared burger. Top with more gravy and onion slices as desired, and finally the top half of the biscuit.

Serve immediately with a side of potatoes or another breakfast side.

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