I grew up in the South. Biscuits and gravy were one of my grandmother’s specialties (among many) and a wonderful comforting Sunday breakfast. This easy recipe will become one of your family’s favorites too.
Make 6 biscuits
Time: 30 minutes
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
4 tablespoons dairy-free margarine
1 cup soy or almond milk
Preheat oven to 400 degrees.
Combine all dry ingredients then using a fork or pastry cutter, cut in margarine until crumbly and pieces are no larger than a pea. Add soy or almond milk and stir until mixture is just thoroughly combined and all dry ingredients are mixed in, being careful not to overwork dough.
Transfer dough to a floured surface, and pat out dough to about 1/2 inch thick. Using a biscuit cutter or tumbler, cut out 6 biscuits and place on a nonstick baking sheet. You may need to reform dough and press out again to make all the biscuits.
Bake for 15 minutes or until tops are golden brown. While the biscuits are in the oven, make the gravy.
2 tablespoons olive oil
2 tablespoons all-purpose or whole wheat flour
2 tablespoons nutritional yeast
1/2 teaspoon dried powdered sage (optional)
1/4 teaspoon black pepper, more to taste
2 cups vegetable broth
1 teaspoon salt if using unsalted vegetable broth
1/2 package meatless sausage crumbles (optional)
In a large skillet, toast flour and nutritional yeast in olive oil on medium heat for 2 minutes or until it starts to brown. Lower heat and slowly add broth, using a fork to crush any lumps that may form. Add pepper, and sage, salt, and crumbles, if using. Return heat to medium until gravy begins to bubble and thicken. Allow to simmer for 3-5 minutes, stirring regularly.
Place biscuits on plates and spoon gravy over them.