Let’s start with the biscuits. Perfect for slathering with butter and jam or topping with savory “sausage” gravy. What’s the secret to perfect biscuits? Freezing the butter before you make them! Cold butter releases steam as the biscuits bake, helping lift and form flaky layers. Several vegan butters are widely available. My favorite is Miyoko’s…it’s flavor and creamy consistency rivals that of premium traditional butters. Honest!
Then there’s the sausage gravy. Can you say ultimate comfort food? Creamy and so satisfying you could eat it by itself. Okay, true confession…I’ve done it!
Vegan Buttermilk Biscuits
Vegan Sausage Gravy
Vegan Buttermilk Biscuits
Vegan Sausage Gravy
Once you pop the biscuits in the oven, it’s time to make the gravy. First, brown the sausage in a bit of olive oil. Cashew milk gives the gravy a creamy texture. Let it come to room temperature before whisking in the flour to minimize lumps.
Biscuits are best eaten the same day but will keep for 2-3 days. Refrigerate any leftover gravy for 3-4 days.
Recipe Idea: Make a speedy veggie pot pie and top with biscuits instead of pie crust. During the last 10 minutes of baking, top with leftover biscuits split in half horizontally and brushed with melted vegan butter.
Find it online: https://veganfriendlycooking.com/biscuits-and-gravy/