Vegan Scratch Biscuits + Dairy-Free Mushroom Gravy
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 35-40 minutes
Servings: 4
The Challenge: Biscuits + Gravy
Who wants some biscuits + gravy? I do!!!
Biscuits and gravy are delicious. I've heard the meat version is pretty amazing as well. How are we going to make these delicious breakfast treats come to life vegan, dairy-free, and healthyyy?
Buttermilk and biscuits go together likes peas and carrots! Right?! How do we get buttermilk to be vegan? I like to use a flavorless dairy-free milk. Unsweetened rice milk, soy milk, or flax milk are great choices. I find almond milk, cashew milk, and nuts milks to have a flavor that gives off taste for cooking savory foods. If you like a tinge of sweetness to your biscuits, those are good choices. To make buttermilk, I like to use vinegar or lemon juice to help curdle the milk and give it the sour flavor that make biscuits oh so goooood.
With gravy, we are going to use vegetable stock + dairy-free milk. Stock gives it that nice base of flavor whereas the dairy-free milk will give it the thickness. We'll blend in oyster mushroom to give our gravy those yummy bites of flavor. What's nice about this is that it is light and doesn't create a belly bomb for you. This version of the gravy gets a delicious flavor, goes well with the biscuits, and keep everything plant-based.
Let's not waste any more time so we can make these delicious biscuits + gravy! Let's go into it.
Ingredients:
Homemade Biscuits
- 3/4 cup unsweetened dairy-free milk
- 1 tbl lemon juice or apple cider vinegar
- 2 cups organic unbleached all-purpose flour
- 1 tbl baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 4 tbl vegan butter, cold
Vegan Mushroom Gravy
- 1 tbl olive oil
- 1 large shallot, cut into small circles or 1/2 cup red onion, diced
- 6 ounces oyster mushrooms, diced
- 1 tsp liquid aminos
- Spices: 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp onion powder, 1/2 tsp chili flakes, 1/2 tsp coriander
- ½ cup all-purpose flour
- 2 cups vegetable stock, unsalted
- 1 cup dairy-free milk
Other
- Chives, for serving, optional
- Extra pepper / salt / chili flakes, for serving, optional
Equipment You'll Need:
Cutting Board . Medium Cutting Knife . Mixing Spoon . Measuring Cups . Measuring Spoons . 2 Medium Bowls . 2 Small Bowls . Spatula . Medium Frying Pan
Before You Cook:
- Chop + wash fresh ingredients.
- Preheat oven to 450F.
1. Mix dairy-free milk with the lemon juice or vinegar. Whisk with a fork and set aside for a minimum of 5-6 minutes. This creates buttermilk.
2. While waiting, mix together all the dry ingredients for biscuits and make a small well in the middle of your bowl.
3. Next, pour in the buttermilk slowly while mixing in the milk with a wooden spatula. Gently turning is important an using a soft wooden spoon/spatula.
4. Add your vegan butter to the mixture and use your spoon/spatula to mix in the butter.
5. Next, take the dough mixture and place on a flour covered surface. Place in your hands and flip over several times, slightly push down gently. You don't want to press it too hard.
6. Next, flatten the dough gently and rip off 6-8 biscuits. Place onto a baking sheet. Have the dough slightly touch. Place into oven and bake at 450F for 15 minutes.
7. While the biscuits are cooking, place oil, shallots, and mushrooms in a pan. Cook over medium heat for 8-10 minutes until the mushrooms start to soften. Add spices and cook for another 60 seconds before adding flour for gravy.
8. Stir in flour and cook for 20-30 seconds before pouring int the milk and broth. Gently stir for 3-4 minutes and remove from heat immediately.
10. Serve with 1-2 biscuits and 1/4 of the gravy recipe. Enjoy!
