Recipe Link - Campus Recipes 7

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**Vegan Biscuits and Gravy**

**The Gravy**

from the Minimalist Baker, https://minimalistbaker.com/vegan-biscuits-and-gravy/

**Author** Minimalist Baker

**PREP TIME**15 minutes

**COOK TIME** 15 minutes

**TOTAL TIME** 30 minutes

**Servings 3**

**Course** Breakfast

**Cuisine** Southern USA-Inspired, Vegan

### Ingredients for Gravy

#### MUSHROOM GRAVY

* 2 Tbsp vegan butter or olive oil
* 2 cloves garlic (minced)
* 1/4 cup diced white or yellow onion
* 1 cup thinly sliced mushrooms (crimini or white button // chop finely for smoother texture)
* 2 Tbsp finely chopped walnuts (*optional*)
* 1 pinch each salt and pepper (plus more to taste)
* 1/2 tsp fresh sage or thyme (***optional*** // chopped)
* 1 1/2 Tbsp all-purpose flour
* 1/2 cup vegetable broth (*DIY* or store-bought)
* 3/4 – 1 cup unsweetened plain almond milk

### Instructions

* Preheat oven to 450 degrees F (232 C) and prepare biscuits. Add to baking sheet. Place in the oven once you get to step 6 (when adding the walnuts to the gravy).
* Add butter or olive oil to a cast iron skillet or large saucepan over medium heat. Then add garlic, onion, mushrooms, and walnuts and season with a healthy pinch each salt and pepper. Cook for 3-4 minutes or until the onions are translucent. Near the end of cooking, add the herbs (*optional*).
* Slightly reduce heat. Add flour and whisk to coat. Cook for 1 minute.
* Then slowly whisk in broth then add almond milk 1/4 cup (120 ml) at a time, building up to desired thickness (it will continue thickening as it cooks). Season again with a pinch each salt and pepper.
* Cook until thickened, stirring frequently, over medium-low heat. Taste and adjust seasonings as needed. I go heavy on the pepper out of preference.
* Keep on low until you’re ready to serve, adding more almond milk as needed if it gets too thick. (Bake biscuits for 10-15 minutes.)
* To serve, split biscuits and top with gravy. Store leftovers separately – store gravy covered in the fridge for up to 3-4 days, and store biscuits (once completely cooled) at room temperature in a tupperwear or plastic bag. Reheat in a 350-degree F (176 C) oven to keep flakiness intact.

Vegan Biscuits from Minimalist Baker, https://minimalistbaker.com/the-best-damn-vegan-biscuits/

## The Best Damn Vegan Biscuits

Fluffy, buttery vegan biscuits that require just 30 minutes, 7 ingredients, and 1 bowl! Perfect for breakfast as is or smothered with jam!

**Author**Minimalist Baker

**PREP TIME** 10 minutes

**COOK TIME** 15 minutes

**TOTAL TIME** 25 minutes

**Servings** 7 biscuits

**Course** Breakfast, Brunch

**Cuisine** Vegan

**Freezer Friendly**1 Month (cut & freeze dough)

**Does it keep?** 3-4 Days

### Ingredients

US Customary – Metric

* 1 cup unsweetened PLAIN almond milk
* 1 Tbsp fresh lemon juice
* 2 cups unbleached all-purpose flour
* 1 Tbsp baking powder (see notes for brand recommendations)
* 1/2 tsp baking soda
* 3/4 tsp sea salt
* 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)

### Instructions

* Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make “vegan buttermilk.” Set aside.
* In a large mixing bowl, whisk together dry ingredients.
* Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
* Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. *You may not need all of it*. Stop when it resembles a slightly tacky but moldable dough, stirring until just combined.
* Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading. Add more flour as needed to prevent sticking.
* Form into a 1-inch thick disc, handling as little as possible.
* Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8 (as original recipe is written).
* Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
* Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.

*Note*

The author warns against baking powder containing aluminum as it can lend a bitter taste to the biscuits.

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