Southern Biscuits & Gravy (VEGAN)

For many years biscuits and gravy were a staple for weekend breakfasts. The warm creamy gravy on top of a fresh buttery biscuit. YUM! However, due to dairy issues in the house we have not been making it for some time. Then, we also made the decision to have a more plant-based diet. So, for a long time biscuits and gravy were off the table. But we so missed them! Fortunately, one day while grocery shopping and came across a package of vegan sausage and thought “Why not?”. It inspired me to attempt the entire dish as a vegan meal. As it turns out it was a pretty easy switch and the flavors hit the spot for those fond memories of a warm breakfast. It’s a great way to enjoy this southern comfort meal whilst maintaining a dairy & meat free diet. To make this breakfast I start with the biscuits. This gives me time to make the gravy while the biscuits are baking.

To make these biscuits buttery throughout I use frozen butter which I grate into the flour, baking powder and salt mix. Then use your hands to mix the butter into the flour mix until the flour has a gritty texture. Then add the milk until the dough just sticks together.

At this point pour the dough onto a well-floured surface and roll out until about ¼ inch thick. Then fold the dough in from the sides (left, right, top, bottom), then roll out again to ¼ inch. Freely add flour as necessary to prevent the dough from sticking to roller and surface. Do this 4 times to ensure a nice flaky biscuit. On the final roll out, only roll the dough to ½ inch thickness.

Once the dough is rolled out use a biscuit cutter to cut out biscuits by pressing firmly down. Do not twist cutter as you press it, this will prevent the edges from sealing. Refold and excess dough until you no longer have any further dough. Place cut biscuits on cookie sheet, the closer the better for these biscuits, the moisture during cooking will help them rise even more! I typically place about 1/2 inch apart. Place in the preheated 400 º F oven for about 20 minutes or until biscuits are golden.

Now, while biscuits are in the oven start with the gravy. Drizzle the oil in the bottom of a large pan, I love my enamel coated cast iron dutch oven for this! Once pan is warm, place the sausage in the pan and drizzle with the maple syrup and pepper. Break apart the meat, I have found that a potato masher works amazing for this step. I press down with the masher and twist to break apart the meat.

Once the meat is browned add 4 cups of oat milk and bring to boil. Using the remaining ½ cup of milk add the corn starch mixing to eliminate all clumps. When the sauce in the pan is boiling, add the cornstarch mixture and allow to boil for a minute and then reduce to medium heat until biscuits are ready.

As soon as biscuits are ready, break the biscuit in half and cover with that delicious gravy! Eat immediately! These delicious biscuits and gravy help meet that craving for this southern comfort food, while still maintaining a dairy & meat free diet.

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Biscuits & Gravy (VEGAN)

Makes Approximately 10 Servings

Prep time 40 minutes

Biscuits:

Ingredients:

• 3 cups Flour

• 4 tsp Baking Powder

• 2 tbsp Sugar

• 1/2 tsp Salt

• 12 tbsp Vegan Butter (FROZEN)

• 1 1/2 Cup Oat Milk

1. Preheat oven to 400º F

2. Combine all dry ingredients in a large bowl

3. Grate frozen butter into flour mixture

4. Use fingers to mix the butter into the flour until the flour mixture is a gritty texture

5. Add Oat milk to mixture and still until it just starts sticking together

6. Pour mix onto a floured surface and knead the dough together until the dough is combined into one mass

7. Roll dough out until 1/4 inch thick

8. Fold dough in from all sides to the center (top, bottom, left, right

9. Repeat the rolling out and folding in process 3 more times

10. Roll dough one last time until 1/2 inch thick

11. Use a biscuit cutter to cut biscuits out, be mindful of placement of the cutter to get as many biscuits from one roll out

12. Press biscuit cutter straight down, avoid twisting which could seal the edges of the biscuits and prevent the raised flakiness.

13. Place biscuits close together (approximately 1/2 inch or less) to help the biscuits rise more

14. Combine scraps and repeat the roll and fold process until you are unable to make more biscuits

15. Place in preheated oven and bake for 20 minutes or until golden

Gravy Ingredients:

• 1 tbsp Olive Oil

• 1 - 14 oz package of Light Life Gimme Lean Veggie Sausage

• 3 tbsp maple syrup

• 1/2 tbsp black pepper

• 4 1/2 cups Oat Milk

• 4 tbsp corn starch

1. Drizzle olive oil into bottom of large skillet or enamel coated cast iron dutch oven

2. Warm pan to medium-high heat

3. Place sausage in pan and pour maple syrup and black pepper over

4. Brown the sausage while breaking it apart into small pieces

5. Add 4 cups of Oat milk and bring to boil, mixing occasionally to prevent sticking

6. While waiting for oat milk to boil mix the remaining 1/2 cup of oat milk with 4 tbsp of cornstarch until a smooth texture

7. Once the saucepan is boiling add the cornstarch mixture and return to boil, mixing occasionally to prevent sticking

8. Lower the heat to low and wait for biscuits to finish

9. Once biscuits are ready slice biscuits in half

10. Pour a generous helping of gravy over the biscuits and ENJOY!