Hearty Biscuits and Gravy
Serves 3
Before you start
Preheat your oven to 425 degrees Fahrenheit
Make sure butter and milk are chilled
Ingredients
Biscuits
1.25 cups of unbleached wheat flour
2 tbs tapioca flour or cornstarch
1/2 tbs baking powder
1/2 tsp salt
1/4 +1 tbs butter (I like Miyokos brand)
1/2 cup of milk (I used unsweetened almond milk)
Bit of extra milk and flour for glazing and dusting
Gravy
1/2 yellow or sweet onion, diced
1/2 tbs of canola oil
1 tbs of unbleached wheat flour
1 cup of milk
1 tbs of miso paste (Mild yellow)
1 tbs soy sauce
Dash of poultry seasoning (if you don't have this, any combination of sage, rosemary, pepper, or marjoram will do)
1/2 tbs canola oil
3-5 crimini mushrooms, finely chopped
3.25 oz of vegan sausage, crumbled (I used 365 breakfast sausages)
Preparation
Whisk together wheat flour, tapioca flour, salt, and baking powder.
Cut in cold butter with fork or pastry knife until you have a crumbly mixture.
Drizzle in milk and stir until just combined.
Flour hands and surface and roll out dough until you have a short, thick log (about 6 inches long).
Cut dough into about 3/4-inch thick discs. You should have 6-7 biscuits.
Lay discs out on a parchment-lined baking sheet and brush with milk. Don't worry about spacing too much; they should be about 2 inches apart.
Bake for 25 minutes or until the biscuits have a golden crust.
Cool biscuits on a wire rack if you have one.
While the biscuits are baking, get that gravy going...
Chop onion.
Heat the oil in your saucepan and saute onions on medium-low heat, stirring often. Saute until the onions are soft and golden, about 10-15 minutes. I keep the heat on medium-low so they are soft and fragrant but not crispy or brown.
While the onions are cooking, whisk milk, miso, and soy sauce together.
Add flour to the onions and whisk until the flour evenly coats the onions.
Add milk mixture to the onions in about three parts, whisking in between each addition. Increase the heat to medium. Whisk often.
While the gravy is heating and thickening, chop the mushrooms and crumble the sausage.
Add oil to your frying pan, set burner to medium-high heat, and add the mushrooms and sausage.
Once the sausage and mushroom mixture is slightly browned and crumbly, add to the gravy.
Whisk gravy and allow to thicken on medium heat. Depending on the strength of your burner, you might need to turn the heat up to medium-high. The gravy should be kept at a slow boil for a few minutes and if it hasn't thickened to your liking at that point, whisk half a tablespoon of flour and a tablespoon of water in a separate bowl and then whisk into gravy.
Season gravy with poultry seasoning and pepper.
Serve biscuits with gravy
Alternatively, forget the gravy all together and serve with jam, butter, honey, or whatever suits your fancy
Annalise