I LOVE BISCUITS AND GRAVYYYYY! My grandma in South Carolina would make biscuits and gravy completely from scratch and honestly it was the meal I looked forward to most when I went to visit. And if we couldn’t have them made from scratch, my family’s favorite place to go was Hardee’s.
Well, things have changed— as you might know. But I can’t remove this beloved breakfast from my life so I sought a good vegan recipe. Minimalist Baker has a fail-proof biscuits recipe that I make so much I actually don’t need to refer to the recipe anymore. The gravy is something I came up with that is pretty versatile. You could top this on pretty much any savory recipe if it’s not for these biscuits— potatoes, crispy polenta, and if you’re a meat eater, I think it would go well with a pot roast or roast chicken.
Try it out!
I used this recipe from Minimalist Baker. Some tricks so your biscuits come out yummy:
- Use COLD butter. It needs to be cold. I have placed diced butter in the freezer for a few minutes just so I can be assured it’s cold af.
- Pulse the flour and butter together in a food processor. The consistency you want should look like a crumble.
- Don’t overwork the dough. You want to see butter chucks. These chucks help make your biscuits flaky.
- Let the lemon sit in your alternative milk for a few minutes so it can curdle like buttermilk.
Prep time: 5 minutes | Cook time: 15 minutes | Servings: 2-3
1 tb of cold vegan butter
1/2 a medium onion, diced
1/2 c of mushrooms of your choice
1 c of unsalted mushroom stock (unsalted veggie stock works well too)
3 tbs of unsweetened, plain almond milk
1 tb of all-purpose flour
1 tsp of dried sage
1/2 tsp of dried thyme
1/4 tsp of salt
1/4 tsp of pepper
1 tb of soy sauce
- Melt the butter on medium heat and then sauté onions until they become translucent.
- Stir in the thyme and sage.
- Add the mushrooms and sauté for about 2-3 minutes or until they shrink slightly in size.
- Add the flour and stir into the sautéed onions and mushrooms until it is incorporated well. Cook for about a minute while stirring.
- Add the stock about a quarter cup at a time and keep stirring. As it thickens, add more stock. Once you add all the stock you’ll have a soupy consistency but it will thicken up as you cook it for a few more minutes.
- Add the salt, pepper and soy sauce and stir for another minute or so.
- Add the almond milk and stir for another minute.
- Simmer for about 5 minutes until it thickens, reaching a typical gravy consistency.
- Add a little bit of water or stock if the gravy starts to get too thick.
- Add more salt and pepper to taste.
- Serve right away. If not, you can reheat while stirring in more water or stock and add more salt and pepper to taste.