Equipment:
big mixing bowl
heavy spoon
measuring cups and spoons
oven or toaster oven
saucepan
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| makes 1 huge, hungry size portion of biscuits and gravy |
* 2 large "buttermilk" biscuits:
1 cup sifted flour
1/2 cup soy milk or vegan milk of choice 1/4 cup fresh light oil such as sunflower, safflower or canola (If you will be using a lot of oil, try to buy small bottles on sale instead of huge bottles in bulk, the oil tends to go rancid then will taste bad)
1 1/2 TBL baking powder
1 teaspoon cider vinegar
salt to taste
Gravy...
* 1 1/2 cups of almond heavy cream
* 2 or 3 vegan breakfast sausage links, diced into bite size pieces (either make yourself from seitan, or purchase tofurkey breakfast sausage, or, buy vegan crumbles and add the breakfast spices you prefer (just google breakfast sausage and you will get an idea of the different herbs and spices that go into different sausages)
Method...Preheat oven to 425 degrees
• Oil baking sheet
BISCUITS...combine sifted flour, milk, oil, baking powder and vinegar until mixed, but not too thorough, just enough to let it set into a dough.
add salt and taste (southern biscuits tend to be on the salty side), form into high, round biscuits and place on oiled sheet into oven
let cook around 20 minutes, or 30-40 minutes until top is browned
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| these are "oil" biscuits and are not as high maintenance and dry as the shortening biscuits |
• combine almond cream and sausage pieces in saucepan and cook until heated and thick and bubbly (add water, a little at a time, if too thick).
• when the biscuits come out of the oven, cover in sauce and serve
