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Biscuits and gravy are my favorite breakfast. Period.

I like biscuits with a golden, crunchy crust and light, airy layers on the inside. After years of experimenting with Vegan breakfast gravy, the recipe below uses cashews to provide a smooth, creamy richness when blended with savory flavors.

Sure, this Southern staple may be indulgent, but why don’t you make it a treat? And what’s a better treat than breakfast for dinner?

BUTTERMILK BISCUITS

3 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
½ teaspoon kosher salt
4 tablespoons chilled butter
2 tablespoons chilled vegetable shortening
1 cup buttermilk

Preheat oven to 400 degrees F.

In a medium mixing bowl, sift together flour, baking powder, sugar, and salt. Cube butter and shortening and add to the dry ingredients. Mix on medium speed until the butter and shortening form pea-sized clumps. Add buttermilk and mix until just combined.

Flour your workspace and rolling pin well. Roll the dough out until it is about ¼ inch thick. Use a round cutter (or a Mason jar) to cut the dough into10 circles.

Line a baking sheet with parchment paper and place each round of dough about ¼ - ½ inch apart. Melt 1 tablespoon of butter and brush the top of each round.

Bake for 5-6 minutes. Biscuits are done when the tops are golden brown.

(Yields: 10 biscuits; Ready In: 20 minutes)

 

VEGAN BREAKFAST GRAVY

2/3 cup water
1/3 cup raw cashews
1 1/3 cups water
2/3 teaspoon salt
1 .34 ounce packet of condensed vegetable broth
2/3 teaspoon soy sauce
2 teaspoons nutritional yeast flakes
10 2/3 teaspoons unbleached white flour
¾ cup Vegan breakfast crumbles

In a saucepan, bring 2/3 cup of water to boil.

Using a food processor, blend the cashews, 1 1/3 cups water, salt, vegetable broth, soy sauce, and nutritional yeast. Add the flour last and blend until just homogenously combined.

Pour the blended mixture into the boiling water, stirring vigorously with a whisk until the mixture comes to a boil. Add the Vegan breakfast crumbles and continue to stir 2-3 minutes. Serve immediately.

(Yields: 4 servings; Ready In: 30 minutes)