SOUTHERN STYLE BISCUITS & MUSHROOM PEPPER GRAVY - Plant Based
Southern Style Biscuits
Southern Style Biscuits & Mushroom Pepper Gravy
A plant-based twist on classic southern style biscuits
Yield: 9 biscuits
PREP IT!
For Biscuits:
1 cup Flour, all purpose
2 cups Flour, self rising
2¼ teaspoons Sugar, granulated
¼ teaspoons Salt
¾ teaspoon Baking soda
1½ teaspoon Baking powder
10 tablespoons Vegetable shortening, cold
1½ cup Coconut milk, full fat
Vegetable oil for brushing
For Mushroom Biscuit Gravy:
2 tablespoons Oil, any kind
2 ounces Mushrooms, diced
¼ large (½ cup) Onion, yellow, diced small
2 tablespoons Flour, all purpose
¼ teaspoon Vegetable bouillon paste
1½ cup Water
Remainder of can Coconut milk, full fat
1 teaspoons Taste Tutor Seasoning 101
1 teaspoons Black pepper, cracked
¼ teaspoon Sage, ground (optional)
MAKE IT!
For Biscuits:
Preheat oven to 450F. Stir together all purpose flour, self rising flour, sugar, salt, baking soda, and baking powder until evenly blended.
Using a fork or your hands, cut in the cold shortening into the flour mixture until the mixture is crumbly with a mixture of small and medium shortening chunks throughout.
Gently fold in coconut milk until a soft sticky loose dough forms.
Turn dough out onto a well-floured surface. Gently gather the dough together to form a loose blob. Using a well-floured rolling pin or floured hands, roll or flatten dough out to 1 inch thick.
Using a circular cookie cutter (2½ to 3 inches in diameter) press straight down into the dough. Do not spin the cookie cutter to prevent sealing the edges of the biscuit dough. Spinning the cookie cutter will prevent the biscuit from rising.
Gently remove excess dough from around the cut biscuits. Place biscuits on a baking sheet touching each other. This will help them rise taller than if each biscuit was baked individually.
Taking excess dough, repeat steps 4, 5, and 6 until all the dough is in biscuit form.
Bake at 450F for 14-19 minutes until golden brown. Enjoy with your favorite jam, vegan butter, or vegan gravy.
Tip: if you’ve planned ahead you can measure out all the ingredients separately and store them in the fridge before assembling your biscuit dough.
Place biscuits on a baking sheet touching each other.
For Mushroom Biscuit Gravy:
In a medium sauce pan, heat oil to medium-high heat and saute mushrooms and onions until translucent and soft.
Sprinkle veggies with flour. Whisk together with vegetable bouillon paste. Pour in water and remaining coconut milk whisking constantly to prevent lumps from forming. Add in Taste Tutor Seasoning 101, black pepper, and sage, if using. Bring gravy to a boil and allow to thicken.
Serve hot with warm biscuits. Enjoy!
Southern Style Biscuits & Mushroom Pepper Gravy
Store biscuits: in airtight container.
Reheat leftovers: in the oven to maintain flaky texture.