Food Friday: Gluten Free, Vegan Biscuits and Gravy

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.

 

Biscuits

  • 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

Gravy

  • 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

 

PREPARATION

Biscuits:

  1. Place butter in the freezer for at least 10 minutes.
  2. Preheat oven to 450°
  3. Lightly oil a baking sheet or place a piece of parchment paper over the baking sheet.
  4. Combine coconut milk, water and apple cider vinegar in a small bowl and set aside.
  5. In a medium size bowl, add rice flour, tapioca starch, baking powder, baking soda, salt, dried basil and dried dill. Gently stir to combine.
  6. 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.
  7. Pour in the coconut milk/apple cider mixture and stir until just combined.
  8. Place 1 heaping tablespoon of batter at a time on a baking sheet and cook for 10 minutes.

Gravy:

  1. Melt vegan butter in a large skillet and saute the onions and garlic for 5 minutes.
  2. Add mushrooms, herbs, and salt and cook for 4 minutes, stirring occasionally so that mushrooms don’t stick to the bottom of the pan.
  3. In a small mixing bowl add the water and the rice flour and whisk to combine.
  4. Slowly add water mixture to the mushrooms and stir to combine.
  5. Add tamari and cook on low for 4 minutes, stirring occasionally until gravy thickens.
  6. Pour warm gravy over warm biscuits.

 

Veganly Yours,

 

Megan

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Food Friday: Herby Cheddar Biscuits

It’s been about a billion years since we’ve been to Red Lobster… not that I’m complaining. When I learned Red Lobster goes through more seafood than the entire country of Japan, I was done. Since going vegan, I’ve occasionally gotten the craving for those delicious herby, cheesy, biscuits served before the meals.

 

Finally! Here’s your recipe. These are deliciously wonderful and quite addicting. Best if they’re served with a large group of people, like your upcoming dinner party (or your vegan Thanksgiving!), so you don’t eat them all in one sitting.

 

INGREDIENTS

For the Biscuit:

  • 2 1/2 cups pancake mix
  • 4 tbsp cold vegan butter
  • 1 cup vegan cheddar style shreds
  • 3/4 cup almond milk (or other non-dairy milk)
  • 1/4 tsp garlic powder

For Brushing on the Top:

  • 2 tbsp melted vegan butter
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley, minced

PREPARATION

  1. Preheat oven to 400 degrees.
  2. Using a pastry cutter or fork mix the flour and cold butter. Do not overmix, it should be quite crumbly. Add the non dairy milk, cheddar and mozzarella (or just one cup of cheddar) shreds and use your hands to form a dough (do not over-mix, it will still be quite crumbly.
  3. Place nine equal portions on a lightly greased baking sheet. You may need to roll the dough a bit to form a ball.
  4. Bake for 15-17 minutes or until light golden brown.
  5. Remove from the oven and melt the butter, garlic powder and parsley. Brush over the top of the biscuits before serving.

 

Veganly Yours,

 

Megan