Growing up in the south, I’m pretty familiar with good ole country food – grits, sweet tea, chicken-fried meats, and anything made with bacon, lard, and butter. Biscuits and gravy are no exception. I’m not so much a fan of biscuits and gravy, but occasionally, the craving hits me. As it should happen, a recipe found its way into my inbox and with a little vegan magic (and a lot of googling), here’s a recipe for gluten-free biscuits & gravy.
- 3/4 cup coconut milk
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- 1 cup tapioca flour
- 1 cup rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons cold Earth Balance buttery spread
- 1/4 cup vegan butter
- 1/2 yellow onion, diced
- 4 large garlic cloves, minced
- 5 cups mushrooms, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/4 cup rice flour
- 2 cups of water
- 1 Tablespoon tamari
- fresh black pepper to taste
- Place butter in the freezer for at least 10 minutes.
- Preheat oven to 450°
- Lightly oil a baking sheet or place a piece of parchment paper over the baking sheet.
- Combine coconut milk, water and apple cider vinegar in a small bowl and set aside.
- In a medium size bowl, add rice flour, tapioca starch, baking powder, baking soda, salt, dried basil and dried dill. Gently stir to combine.
- Add cold buttery spread to flour mixture and use a pastry cutter or two knives to incorporate. Don’t overmix, it will lead to hard biscuits.
- Pour in the coconut milk/apple cider mixture and stir until just combined.
- Place 1 heaping tablespoon of batter at a time on a baking sheet and cook for 10 minutes.
- Melt vegan butter in a large skillet and saute the onions and garlic for 5 minutes.
- Add mushrooms, herbs, and salt and cook for 4 minutes, stirring occasionally so that mushrooms don’t stick to the bottom of the pan.
- In a small mixing bowl add the water and the rice flour and whisk to combine.
- Slowly add water mixture to the mushrooms and stir to combine.
- Add tamari and cook on low for 4 minutes, stirring occasionally until gravy thickens.
- Pour warm gravy over warm biscuits.