Champs Vegan Biscuits And White Country Gravy Recipes
CHAMP'S VEGAN BISCUITS AND WHITE COUNTRY GRAVY
Make and share this Champ's Vegan Biscuits and White Country Gravy recipe from Food.com.
Provided by Champs Diner
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR BISCUITS: Sift dry ingredients and whisk together. Divide margarine into pieces and incorporate into flour by hand or with a pastry cutter. Margarine should be completely mixed in (aka no chunks!) Add soy milk and mix by hand. Dough will be fairly wet. Refrigerate dough for at least 1 hour.
- On a clean, dry, floured table, flatten dough by hand and sprinkle flour over the top. Bake biscuits at 400 degrees for 25 minutes; test for doneness by piercing center of one biscuit with a toothpick. If the toothpick does not come out clean, bake for 5 minutes and recheck.
- FOR GRAVY: Sauté sausage in large sauté pan for approximately 5 minutes (until seared), then set aside.
- Meanwhile, heat oil over medium-high heat; add garlic and seasoning mix. Whisk until garlic starts to brown-do not burn. Add flour and whisk thoroughly to form roux.
- Whisk in soy milk, then cook over low-medium heat until gravy thickens, stirring frequently to prevent burning and sticking. Combine gravy and sausage and stir thoroughly until evenly distributed.
Nutrition Facts : Calories 1005.9, Fat 49.2, SaturatedFat 10.1, Cholesterol 12.3, Sodium 2427.6, Carbohydrate 116, Fiber 5, Sugar 10.1, Protein 24.3
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- Preheat oven to 425 degrees F. Lightly flour a flat surface (use a cutting board, marble slab, etc). Leave a little extra flour on the side for your fingers and the biscuit cutter. Line a baking sheet with a silpat or lightly grease with oil.
- In a medium size mixing bowl, add the flour, baking powder, baking soda and salt, mix well to combine. Add the chilled butter and cut it into the flour using a pastry blender or the back of a fork. You’ll know it’s ready when the butter is about pea sized and the mixture is crumbly looking. Add in the milk and mix until just combined, making sure there are no flour patches. The dough should form into a rough ball, it should be tacky not sticky. If mixture is too wet & sticky, add a little extra flour and mix just a needed.
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