Gluten-free / Vegan Biscuits and Gravy

Gluten-free / Vegan Buckwheat Biscuits and Gravy

By: Chris Tucker

Ingredients:

For the biscuits

180g Gluten-free Flour (AP 1-to-1 blend)

120g fine ground Almond Flour

60g Gluten-free Buckwheat Flour

2 tablespoons Cornstarch

½ teaspoon baking soda

1 ½ tablespoons baking powder

½ teaspoon Salt

1 tablespoon Sugar

100g Vegetable Shortening

210g Almond Milk + 1 tablespoon vinegar (combined)

For the Gravy

4 tablespoons vegan butter

6 tablespoons Gluten-free flour (AP 1-to-1 blend)

2 ½ cups Oat Milk

1 tablespoon dried onion flakes (half as much if granulated)

1 teaspoon granulated garlic

¼ teaspoon salt (plus more to taste)

fresh ground pepper to taste

1 package Vegan Breakfast Sausage

Method:

For biscuits:

1.       Preheat oven to 425 degrees

2.       In a large bowl combine the Gluten-free flour, Almond flour, buckwheat flour, cornstarch, baking soda, baking powder, salt and sugar. Whisk well to combine

3.       Add vegetable shortening in small pieces, rubbing into the flour mixture until sandy and evenly distributed.

4.       Add a tablespoon of vinegar (I like using a white vinegar) to a measuring cup. Top with the almond milk.

5.       Pour the almond mixture into the dry ingredients and mix to combine. Let dough rest for five minutes to absorb liquid.

6.       Tip your biscuit dough onto a lightly floured surface. Bring together with your hands, patting into a 1-inch think disk.

7.       Fold the dough in half, lightly patting back into its original shape and thickness. Do this a total of 3 times, always lightly patting back into a 1-inch thick round before folding again. Cut biscuits into desired shape

8.       Place biscuits on lined baking tray and brush with melted vegan butter

9.       Bake for 12-15 minutes, or until golden

For the Gravy:

1.       In a non-stick skillet on medium heat, lightly cook the vegan sausage (straight from your freezer is fine) breaking into crumbles as it thaws. Once cooked, remove from pan and set aside.

2.       Return the pan to the heat (leaving all the juices and crusty bits left behind by the sausage) and add the butter. As the butter melts, use the liquid to deglaze the pan, scrapping any stuck-on pieces of sausage that may be left behind.

3.       Add the flour to the pan, still working in a scraping motion, and allow the butter to absorb the flour. Cook for about two minutes.

4.       Working with a cup at a time, slowly add in the oat milk, constantly stirring and breaking up any clumps. When adding in the second cup of milk, switch to working with a whisk, constantly stirring until a smooth gravy forms. Reserve the last ½ cup of milk until the gravy has thickened. Add in reserved ½ cup and allow to cook for 2-3 minutes.

5.       Reduce the heat to low and add in the spices. Once combined, return the sausage to the gravy and allow the sausage to heat through.

6.       Serve over warm biscuits!