I had leftover vegetarian gravy from last night's mashed carrots and gravy. So I figured, why not make some vegan biscuits and gravy? I have the time since my customer is affected by the government shutdown, so why not take time with a nice #breakfast?
I went to Minimalist Baker for a recipe and soon realized I had kinda the same ingredients, but not really. So my version of the biscuits didn't rise as well as hers, but still pretty tasty. Next time I'll definitely use vegan butter and not vegetable oil.
To give the meal a bit more pizazz, I added more black pepper and some cayenne to the leftover gravy before reheating
Serves: 4 | Time: ~30 min.
1/2 cup (or less) unsweetened cashew milk
1 tbsp lemon juice
1.5 cup whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 tbsp vegetable oil
Preheat oven to 450 degrees F, and add lemon juice to cashew milk to make "vegan buttermilk." Set aside.
In a large mixing bowl, whisk together dry ingredients.
Add vegetable oil and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand.
Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the cashew milk mixture (vegan buttermilk) a few tablespoons at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
Form into a 1-inch thick disc, handling as little as possible.
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly.
Next brush the tops with a bit more of vegetable oil and gently press a small divot in the center using two fingers.
Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately with vegan gravy.