Biscuits & Mushroom Gravy

Biscuits:

2 cup plant-based milk
2 tablespoon apple cider vinegar
3 cup whole-wheat pastry flour
1 cup almond meal
2 tablespoon baking powder
1 teaspoon salt

1. Preheat oven to 450°F.

2. Combine plant-based milk and vinegar in a glass. Let sit for 5 minutes.

3. Mix together pastry flour, almond meal, baking powder, and salt in a large mixing bowl.

4. Add the soured milk to the dry ingredients, and mix until all ingredients moistened; avoid over-stirring.

5. Drop dough by large spoonfuls onto a nonstick baking sheet.

6. Bake for 10 to 12 minutes, until lightly browned.

Original Recipe

Mushroom Gravy:

• 1/4 cup vegan butter or olive oil (or you can substitute regular butter, if not making these vegan)
• 8 ounces baby bella mushrooms, diced into 1/4-inch cubes
• 1/2 red onion, peeled and finely chopped (about 1/4 cup)
• 3 cloves garlic, minced
• 1/2 cup white whole wheat (or all-purpose) flour
• 1.5 cup vegetable stock
• 3 cup Blue Diamond Almond Breeze Almondmilk Original (or Blue Diamond Almond Breeze Almondmilk Original Unsweetened)
• 1 teaspoon garlic salt
• 1/4 tsp thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly-cracked black pepper

DIRECTIONS:

While the biscuits are baking, melt butter in a large saute pan over medium-high heat.  Add mushrooms and stir to coat.  Then saute the mushrooms for 4-5 minutes, stirring occasionally, until cooked and softened.  Add shallot and garlic, and cook for an additional 2-3 minutes, stirring occasionally, until the shallot is cooked and softened.  Sprinkle the mixture with the flour, and stir to combine.  Cook for 1 minute.  Stir in the vegetable stock until combined.  Then add in the remaining ingredients, and stir until completely combined.

Bring the sauce to a simmer.  Then reduce heat to medium-low and continue simmering until the gravy reaches your desired thickness, about 1-5 minutes (depending on how thin you like your gravy), stirring occasionally.  Taste, and season with additional salt, pepper and/or rosemary if needed.  Remove from heat and serve the gravy ladled over the warm biscuits, topped with an additional sprinkle of black pepper if desired.

Original Recipe