Vegan Buttermilk Biscuits with Country Gravy

Vegan Buttermilk Cookies with Country Gravy

Prep Time: 15 mins

Cooking Time: 20 mins

Total Time: 35 mins

Biscuits

Ingredients

2 ^1/2 cups unbleached all-purpose flour
Pinch of salt
1 tablespoon baking powder
^1/2 teaspoon baking soda
4 rounded tablespoons of vegan butter
1 cup unsweetened cashew milk
Juice of 1 lemon, about 1 tablespoon

Cooking Instructions

Make your buttermilk by combining the milk with the lemon juice. Let it sit for about 10 minutes.
In a medium size mixing bowl, add the flour, baking powder, baking soda and salt and mix well to combine. Add the chilled butter and cut it into the flour using a pastry blender or the back of a fork. Keep mixing until it is crumbly looking.
Add in the milk and mix until just combined, ensuring that there are no flour patches. The dough should form into a rough ball, it should not be sticky. If the mixture is too wet & sticky, add a little extra flour and mix just to make it a non-sticky dough ball.
Preheat the oven to 425 degrees F. Lightly flour a flat surface (a cutting board or marble slab). Leave a little extra flour on the side for your fingers and the biscuit cutter. Line a baking tray with a silpat or lightly grease with oil.
Place dough on the prepared floured surface, pat it down into a rough circle or rectangle about 1 inch thick, fold dough onto itself. Repeat 2 more times (this will make for flaky biscuits). Add extra flour to your fingers or dough as needed.
Gently flatten the dough to about ^3/4 inch thick. Using a 2 ^1/2 inch cookie cutter, place the cutter in the reserved flour, tap the cutter on the flat surface to remove any excess and press the cutter into the dough, repeat. Do not twist the cutter in the dough as it crimps the edges and will interfere with proper rising.
Place biscuits on the prepared baking tray. Brush with a little olive oil or cashew milk over top if you like. Place in the oven on the middle rack for 15 -18 minutes.

Country Gravy

Ingredients

5 tablespoons olive oil or vegan butter
7 tablespoons all-purpose flour
Pinch of garlic powder
^1/2 teaspoon poultry seasoning, optional
^1/8 teaspoon nutmeg, optional
4 cups unsweetened cashew milk, at room temperature
1 vegan sausage, minced (optional)
Mineral salt & fresh cracked pepper, to taste

Cooking Instructions

Place a medium-sized pan over medium-high heat and add oil to it. Add flour and stir for 2–3 minutes (until it turns light golden brown).
Add the garlic powder, poultry seasoning and nutmeg, mix well, add in the sausage and stir another minute or so. Mixture will turn to a small ball.
Slowly add the milk and continue to stir, bring just to a boil, reduce heat to medium and continue to cook, stirring constantly, until gravy has thickened to desired consistency (about 10 minutes).
Use the back of the spoon/fork to help break up the sausage if needed. Gravy will thicken a bit more as it cools. Season with plenty of pepper and salt to taste.
To serve, split the biscuits open face and serve gravy over top. Enjoy!