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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?

Pretty tasty stuff!  My omni DH loved it.  However, the gravy did not keep well for me.  It got a weird texture after a night in the refrigerator.  And don't be shy with the salt on this one!  I think I'll try added a little sage next time to cut back on the sodium.

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These were fantastic, I wish I had a camera so I can take a picture.  The only thing I did different was add some soy spread to the biscuit mixture to give it a more buttery flavor and with the gravy I added one extra teaspoon of flour and a lil more water to make it really thick.  My husband and I ate it all.  Thank you for this great recipe!

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Anonymous

Oooooooooh sooo yummy!! I made these for dinner Saturday night. I followed the recipe exactly, except I used whole wheat pastry flour instead of white. My biscuits didn't rise much at all, so I believe you when you say that white flour works best. I also got about 9 biscuits I think so they were probably too thin. They were still really good, though! This recipe was such a nice treat when we just wanted to sit on the couch and eat something "sinful" and watch a movie! Thanks for the great recipe!

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I used a different biscuit recipe from vegweb, but the gravy was wonderful.  I used plain unsweetened soymilk instead of water and the whole tube of Gimme Lean and it was perfect.  It reminded me so much of my mom's biscuits and gravy from my childhood.  It was fantastic.

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I made the biscuits for breakfast this morning, didn't have time to make the gravy but that gravy would go great on these.  I love the taste and texture.  I would personally double the recipe so I could have six full biscuits, I wanted to have six, but to have that many they were a little thin for my personal taste.  Nonetheless really yum!

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I made this recipe this morning for brunch and everyone loved it!  I used a bulk "sausage" mix I get from my natural foods coop and it was delicious in the gravy.  The biscuits were perfect and huge and fluffy.  Just be sure not to roll them thin, because they'll only puff up and get soft and yummity if you leave the dough circles at around 1 inch thick like the recipe states.  The biscuits were also fabulous with some apricot jam or some soya margarine.  I served with fried potatoes and fresh tangerines and plums, and everyone left the table with big grins and full bellies.

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the gravy is great!!!  i also added a little more flour and used soy milk instead of water.  i will try different biscuits next time...

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these were DELICIOUS!!! well i made me own easier biscuits, but the sausage gravy was wonderful...

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I didn't make these biscuits, but this gravy was wonderful.  I used soy milk instead of water  and a little extra flour.  Thanks!

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Ooooh, yummy!!!! This was so good. It took me much longer than 20 minute to prepare, and used a lot of dishes, but it was worth it. I used half white flour and half whole wheat pastry flour, and the biscuits were crunchy on the outside and fluffy on the inside (next time I will brush lightly with butter before baking); I got 7 biscuits. I also used Publix-brand veggie sausage (even though GimmeLean is my favorite, we just didn't have that kind). The gravy never really got thick but it boiled down a lot, but it was still good. There is definitely only enough gravy for 2 people, which for us covered about 5 whole biscuits. Anyway, thank you so much! This is our new favorite breakfast! :-)

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