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Southern Style "Buttermilk" Biscuits & "Sausage" Gravy

What you need: 

"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

What you do: 

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).

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
2

SO HOW'D IT GO?

so glad you guys love it!  :) paintforthepoor......the best/easiest non sausage gravy i have goes like this. put 2tsp corn starch and 3tsp soy sauce in a sauce pan. whisk until starch and soy sauce are combined. then whisk in 1 1/2 c water. turn heat on med and whisk until dark brown and thick. turn heat off and whisk in 1/2tsp garlic granules and 2Tbsp tahini and pepper to taste. there you have it! this is great on everything from veggies to breaded and fried seitan or tofu. enjoy!

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Biscuits and Gravy are my ultimate comfort food. But I have always hated the taste of sausage. Can you make the gravy without the "sausage"? :-\

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I've been craving biscuits and gravy since I had them at Handlebar in Chicago. This came quite close to theirs in taste. Absolutely delicious and didn't take long to make at all. YUM!! I'll be making this again real soon!

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mmm...biscuits and graaaavvvyy (in homer simpson-style voice)...  so good and just like that!!  i will say we had more biscuits than gravy - about six biscuits - and for us gravy lovers, only enough to smother four.  i'd up the gravy recipe to make more (depending how many you're serving of course - i didn't test how well the gravy kept beyond one day, but it was fine for at least 24 hours).  i also used 1/2 wheat and 1/2 white flour, and must've gotten lucky because the biscuits were just perfect.  yum, yum, yummy recipe!! 

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this is a wonderful recipe. I used whole wheat pastry flour and unbleached APF because I didn't have any white pastry flour. It made four biscuits and there was almost not enough gravy for them. I'll probably add another 1/4 cup of water next time.

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really really delicious!
my little brother is a biscuits and gravy FIEND,
so when i found this recipe, he was very happy.
we made the following additions to the gravy:
one tablespoon of nutritional yeast(i think ill do more next time)
a pinch of sage and
a pinch of thyme.
the biscuits turned out really fluffy and delicious(if a bit plain..maybe some nutritional yeast next time?), although they didnt get too brown...
i took a picture, and ill post it if i can figure out how.. :)

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Well, it's Sunday morning and we're listening to music and I decided to make these.  My meat-eating husband (though quickly converting) gave these 4 stars and said, "They're awesome. Just like mom made."  I've been a vegetarian over 30 years and these are fantastic!  Thanks so much for sharing.

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:D Loved it! I attempted to make vegan biscuits before and they turned out similar to dog biscuits. A woman at our local health food store even helped us pick out a mix. It was so complicated and took over an hour. It was such a let down that my girlfriend and I ate them anyway. The point of this ranting is that this recipe has brought biscuits back into my life. I thought I would never try to make biscuits again. Anybody can make some more than decent biscuits and gravy from this recipe. 

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;)This was great!  I've never made biscuits and they turned out well.  I didn't have a measuring cup for some reason, so I had to  :o eyeball the ingredients, but all came out well and my DH really enjoyed them.  Great Recipe!

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Easy and soo good. I get 4 big biscuits out of this every time--and if anyone's looking for a good biscuit recipe for any other use, this one will give you yummy fluffy results every time. I sometimes add a little nutritional yeast to the dough and the gravy, plus a little sugar to the dough as well; it makes it more flavorful without requiring a lot of extra salt to taste :) For some reason we've got wind and 30-degree temperatures right now, so I took the opportunity to whip up one more batch before spring really kicks in...eating it right now. Thanks for posting this!

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