- 2 cups flour
- 2 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegan butter
- 3/4 cup cold soy or almond milk
- 1 teaspoon vinegar
- Pre-heat oven to 450 degrees.
- Mix milk and vinegar. Set aside to curdle. (This mixture will give the biscuits their buttermilk taste)
- Put dry ingredients into a bowl. Using a fork, gently mix the vegan butter into dry ingredients until you have a course mixture.
- Add soy milk/vinegar mixture and quickly stir until dough begins to form.
- Form dough into a ball and refrigerate for 20-30 minutes. (This step is okay to skip if you are short on time).
- Put dough onto a floured countertop and knead for 1 to 2 minutes or until the dough is smooth. If the dough is sticky, add more flour.
- Using a rolling-pin, roll dough out to 1/2 inch thickness. Cut into rounds (a drinking glass works well if you don’t have a biscuit cutter).
- Place on an ungreased cookie sheet. Optional: Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp oil for a golden-brown glaze.
- Bake for 10 to 12 minutes. Serve hot.
- 1/2 cup flour
- 4 cups soy or almond milk
- 4 sausage substitute patties or ground sausage links (ex. Boca or Morningstar Breakfast Patties)
- 1/2 cup oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- Saute your favorite vegan sausage until fully cooked and browned on the outside. Crumble into smaller pieces. Set aside.
- Add oil to pan and stir in flour and black pepper over low heat. Continuously stir until the mixture is brown and creamy.
- Slowly add the soymilk until the mixture is creamy and consistent. Add in crumbled sausage.
- Serve hot over buttermilk biscuits.
To Make Preparation Quicker:
Start with pre-made biscuits. Frozen, refrigerated all work great in this recipe! You can even start with Bisquick.
To Make This Spicer:
Add your favorite hot sauce to the gravy (I like Sriracha)