Southern Style "Buttermilk" Biscuits & "Sausage" Gravy
"Buttermilk" Biscuits:
2/3 cup nondairy milk
2 teaspoons lemon juice
3 tablespoons canola oil
1 tablespoon apple or orange juice
2 cups unbleached white pastry flour (wheat flour just won't make fluffy biscuits, I have tried)
2 teaspoons non-aluminum baking powder
1/2 teaspoon salt Gravy:
2 to 3 tablespoons non-hydrogenated margarine or olive oil
1/2 (14 ounce) tube vegan sausage, broken into small pieces
salt and pepper, to taste
1 1/2 to 2 cups water, divided
2 to 3 tablespoons flour
salt and fresh cracked pepper, to taste vegan margarine, to serve
1. Preheat oven to 400*F. For biscuits, in a bowl, add nondairy milk and lemon juice; set aside for a few minutes to sour. In another bowl, beat 3 tablespoons oil and apple juice together with fork.
2. In separate bowl, stir together flour, baking powder, and salt. Add oil-apple juice mixture and mix until it resembles bread crumbs. Stir enough of the soured milk so the dough leaves the sides of the bowl and is slightly sticky (or biscuits will be dry).
3. Place biscuit dough on a floured board and roll or pat to 1" thick. Cut into 2 1/2'"round biscuits and place on dry baking sheet. Bake 10 to 12 minutes, or until lightly golden.
4. For gravy, put margarine in pan and turn on medium. Add "sausage" and sprinkle with salt and pepper. Fry, stirring occasionally, until "sausage" is nice and browned. Remove sausage mixture from pan and deglaze pan with 1 cup water for 1 minute.
5. Mix remaining 1/2 cup water with flour to make thin paste. Return sausage to pan and add water-flour mixture. Stir constantly until thick. Season with salt and plenty of pepper. Cut biscuits in half and spread liberally with margarine and top with ample amounts of gravy. You can also put gravy on toast and have vegan sh!t on a shingle.
This is stick-to-your-ribs, fill-you-up, breakfast. We never have leftovers of this (even though it's just the two of us).
SO HOW'D IT GO?
This worked well for me - the gravy was fantastic, and the biscuits turned out well even though I used whole wheat flour. You're right, though, they weren't fluffy. The gravy is enjoyable on whole wheat toast, and even on scrambled tofu. I think it would be yummy on top of baked potatoes. This morning when I was stirring the gravy, I thought that you could do the same thing with mushrooms instead of sausage, and you'd end up with a vegan cream of mushroom soup base (similar to what you buy in a can) that you could use for vegan green bean casserole. :>
This is one of my fiance's favorite breakfasts ever. I usually use soymilk for the gravy instead of water and add in some garlic and onion. And LOTS of black pepper.
Pretty good!
Good lord, this is good. This is my favorite breakfast and I love to occasionally have it for dinner as well. ;)b
Really loved this! I used all-purpose flour instead, and it turned out great. Will make these again definitely!
I was struck with a sudden craving for "sausage" gravy on toast on the way to work yesterday. I made this recipe last night for dinner substituting 2 Morning Star Vegan burgers for the Gimme Lean (didn't have any). It was wonderful. Exactly what I was craving. Thank you for posting this recipe. ;)b
So I have been vegan for a month now and honestly it's been refreshing not eating meat however these were so good I feel like maybe they poisoned my body again. Seriously, these taste like sausage, gravy and biscuits.
I used all-purpose flour for the biscuits and they still turned out okay. The gravy, however, just refused to thicken up whatsoever.
I had seen this a couple of days ago and thought it looked really, really good. I haven't had biscuits and gravy (with sausage) since I was about 12, I stopped eating most pork a long time ago because it would give me an upset stomach.
I had to run to the store for some ingredients for a biscuit recipe I'm working on and happened to see the Gimme Lean sausage and grabbed some. I've never tried it so I figured this would be the best thing to test it out with. Here's what I did, feeling like playing with it:
Soy "buttermilk" (soymilk with apple cider vinegar) instead of water
Whole wheat flour
Braggs
Onion powder
Garlic powder
Smoked Paprika
Gimmie Lean sausage (cooked in canola oil)
pepper
I used the soy buttermilk because I had accidentally mixed up more than I needed for the recipe I'm testing and the whole wheat because I was curious how it would taste. I opted for the Sh!t on a shingle variation because once it was cooked I was HUNGRY and didn't want to make the biscuits first! :-D Next time I'll add more seasoning (so the Gimme Lean has more sausagie goodness) and probably some smoke sauce as well. Note to self: the buttermilk was a tad bit odd, next time just use regular soy milk!
Overall this is an A+ gravy recipe!
This is really good. I added sage and pepper to sausage while browning. Made the gravy with soy milk. The biscuits have a little crunch on the outside which is nice when putting gravy over them. It's a really cold day today and these hit the spot.
Pages