When I was a vegetarian/vegan, I used to crave biscuits and gravy. A lot. I don’t eat breakfast much, but when biscuits and gravy are offered, I devour my meal.
Before I learned to cook for myself, I always wished I could have adaptions of delicious meat and dairy filled meals, I didn’t know that I could easily make them myself.
Thanks to our society now putting importance on the food we consume, there’s more vegan meat options than ever. So when I found vegan ground sausage (at Publix, by the way), I instantly wanted to make biscuits and gravy.
Add to them being gluten-free, and you have an absolutely delicious and eco-friendly and allergy-friendly scrumptious breakfast.
And these biscuits and gravy are the perfect start to this new week. Starting fresh is what I need, for sure. If you heard about (or experienced firsthand) the torrential rainstorms in and around Pensacola… Yep, that was me. Our basement flooded for the second time in the last six months, and all our furniture had to be moved out.
All the roads in our area were closed, it was craziness.
Which is why I haven’t been able to post anything in a week. Sorry about that.
I even have some friends that had to evacuate and are now living in a rental house for the next month or so.
Craziness I tell ya!
But it’s a new week, and that means a new perspective. The sun is shining, the grass is green, the sky is blue, and we all gotta eat!
So I’ve decided to fill my tummy with good ole’ biscuits and gravy. Come to mama.
- 2 cups gluten-free biscuit mix (I used Bob's Red Mill Gluten-Free Biscuit and Baking Mix)
- ½ cup vegan butter (like Earth Balance), chilled
- ⅔ cup non-dairy milk
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 lb ground sausage*
- ⅓ cup gluten-free flour
- 2 cups non-dairy milk
- salt and pepper to taste
- Preheat the oven to 350 degrees F.
- Pour the biscuit mix into a large bowl.
- Add the butter in small chunks. Use your hands to mix together the flour and butter until a course meal consistency is formed.
- Pour in the milk and use a mixing spoon or whisk to stir together until well combined and doughy.
- Add the salt and sugar.
- Flour the countertop, and then form the biscuit dough into a ball, covering with gluten-free flour so the mixture won't stick to your hands.
- Roll the dough out until it's about an inch thick, or your desired thickness for the biscuits.
- Use a round cookie cutter, or the top edge of a cup, and press down into small circles to create the biscuits.
- Set biscuits on a greased baking sheet.
- Put what's left of the dough into a ball again, and then roll out until desired thickness, create the circles, and then place biscuits on a greased baking sheet.
- Continue to roll out dough and make biscuits until there is no more dough left.
- Place the biscuits into the oven for 20-25 minutes, or until golden brown.
- Place a large pot over medium heat.
- Chop the sausage into small pieces and place into the pot. Cook the sausage until the meat is no longer pink (or about 5 minutes if using vegan sausage).
- Mix in the flour until dissolved, about 1 minute.
- Pour in the milk slowly until well combined. Cook the gravy while constantly stirring until it thickens, about 5 minutes.
- Add the salt and pepper.
- Reduce to a simmer until the biscuits and done baking. You might need to add more milk when biscuits are done if the gravy thickens too much.
- When biscuits are done, place them on plates, pour the gravy on top, and serve.
I’m doing the happy dance.