Biscuits and Gravy. This is one of my family’s favorite breakfast recipes. Actually, this is our favorite, no doubt. It has taken over a year to try out different plant based biscuit recipes but this one I have perfected and now get to share it with you. The mushroom gravy is a simple recipe and hope to evolve it over time as well, nonetheless it is still very good.
Now before you get yourself too excited. Just because this is a plant based recipe, that doesn’t mean it is something you should eat every morning for breakfast. Consider this a special Sunday brunch you get to have once or twice a month. We all deserve a little comfort food every now and again, right?
So, without further ado, let’s get right to the recipe and be sure to check out the nutritional content on Cronometer as well!
1 cup Almond Milk
1 tbls lemon juice
1 tsp apple cider vinegar
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp garlic powder
1/2 tsp salt
1/4 tsp tumeric
4 tbls nutritional yeast
3 tbls chilled coconut oil
8 oz mushrooms (diced or sliced)
3 tbls all-purpose flour
2 cups almond milk
Fresh black pepper, to taste
To prepare the biscuits:
- Preheat the oven to 450 degrees Fahrenheit.
- Chill the coconut oil in the freezer until it is hard.
- Mix the almond milk, lemon juice and apple cider vinegar in a small bowl and set aside while you prepare the dry ingredients.
- Mix the remaining dry ingredients in a medium sized bowl until well combined.
- Using a pastry cutter, forks, or any other utensil, cut the coconut oil into the dry mixture until the coconut oil is in small sized pieces. Pea size or smaller is best.
- Add the wet ingredients into the dry ingredients and mix just until combined.
- Flour the surface of a cutting board and place the biscuit dough on the board.
- There are two options to roll out the dough. First, you can simply used your hand to press on the dough into a circle, about the size of a 9 inch pie pan. The second option takes more work but does look impressive after baking. If you want to have layers in your biscuits, then use a rolling pin to roll out the dough into a rectangular shape. Fold 1/3 of the dough from the far end towards you and then fold 1/3 of the dough from the near end away from you. Rotate the dough 90 degrees and repeat this process 5 or 6 times. Once the dough starts to get too tough then stop.
- Once the dough is pressed out, then use a circle cookie cutter or the top of a cup to cut out your biscuits. Place the biscuits in a 9 inch metal pie pan and bake in the oven for 10-12 minutes.
To prepare the gravy:
- While the biscuits are cooking. Sauté the mushrooms over medium to medium-high heat until the moisture is cooked out of them and they begin to brown. Browning the mushrooms will result in a brown gravy.
- Add the flour to the mushrooms and stir until mushrooms are well coated. Cook for another 2-3 minutes.
- Add the almond milk to the pot, in one cup increments. Stir frequently to ensure the gravy is not burned. Add in any fresh black pepper, to taste.
- Serve gravy over the biscuits when ready. The gravy will thicken up a little once on the plate.
Cronometer Nutritional Values