SOUTHERN BISCUITS WITH SAUSAGE & GRAVY
PREP TIME: 35 minutes (not including time to prepare Sunflower Sausage)
COOK TIME: 25 minutes
¾ cup (180 ml) non-dairy milk
¼ cup (60 ml) non-dairy creamer (or increase the non-dairy milk to 1 cup/250 ml)
1 tablespoon apple cider vinegar
2 cups (260 g) unbleached all-purpose flour
1 tablespoon baking powder
⅓ cup (70 g) vegan butter, kept very cold (see tip)
2 tablespoons extra virgin olive oil
½ cup (135 g) diced yellow onion
¼ cup (30 g) unbleached all-purpose flour
3 cups (750 ml) non-dairy milk, plus additional if needed
1 tablespoon nutritional yeast, optional
1 tablespoon non-dairy milk
1 tablespoon vegan butter, melted
1 batch Sunflower Sausage crumbles, cooked
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat. Whisk together the non-dairy milk, creamer, and vinegar in a small bowl; place in the refrigerator.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the very cold vegan butter and use a pastry cutter or butter knife to very quickly cut the butter into the flour until it is the consistency of bread crumbs.
Add the milk mixture and mix with a spoon until just combined. Turn it out onto a floured surface and knead for a couple minutes into a pliable dough. Use your hands to flatten the dough into a 1-inch (2.5 cm) thick rectangle. Fold it in half widthwise, then again to make a square. Repeat two to three more times. Flatten and stretch the dough into a ¾-inch (2 cm) thick round.
Use a biscuit cutter or the rim of a glass to cut out biscuits; place them on the baking sheet. When you can’t cut anymore, roll up the dough, flatten it out, and cut out more biscuits. Repeat until there is no dough left. Set the pan aside in a cool area.
To make the gravy, heat the oil in a large shallow saucepan over medium heat. Add the onion and garlic and sauté until the onion just starts to become translucent. Add the flour and cook, stirring constantly, for about 2 minutes, until the flour turns golden.
Slowly whisk in the 3 cups non-dairy milk and bring to a boil. Reduce the heat to low and add the sage, thyme, pepper, and nutmeg. Simmer, whisking frequently, for 15 minutes, or until the milk has reduced by about one-third and has thickened. Add the nutritional yeast, taste, and add salt. Turn the heat down to low to keep warm until ready to serve. If the gravy thickens too much, stir in a couple tablespoons of milk.
To finish the biscuits, use your thumb to make a tiny well on the top of each. In a small bowl, mix the 1 tablespoon non-dairy milk and the melted vegan butter. Use a pastry brush to brush on top of each biscuit. Bake for 12 to 15 minutes, until the tops are golden.
Serve hot, topped with the sunflower sausage and gravy.
VARIATION
Place ⅓ cup (80 ml) extra virgin olive oil in the freezer. When it is mostly frozen, remove and use in place of the butter for a slightly stronger, more savory flavor.
TIP
Place the ⅓ cup vegan butter in the freezer about 10 minutes before you use it. Super-cold butter is the key to biscuit success.
But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner by Kristy Turner
