Warm, flaky biscuits and good old-fashioned country gravy! It’s a combination that takes me on a journey to my younger days. Those were the days of dough boy biscuits and packaged country gravy. Yes, I’ll admit it. It was just so easy and I know many of you have been there too (and may still be). Today, I hope to inspire you to roll up your sleeves and get your hands a little doughy. Making your biscuits and gravy from scratch may take a little longer, but it’s well worth the effort and 100 times more delicious!
Speaking of preparing your own food, Silk and I would like to remind you it’s Earth month! Not only is preparing your own foods at home better for you, but doing so also uses less energy and requires fewer resources overall. As we celebrate Earth month let’s all remember to reduce, reuse and recycle whenever possible!
Another way to use your power to protect Mother Earth, and your well-being, is by adopting healthy plant-based eating habits. Approximately 10 billion land animals in the United States are raised for dairy, meat, and eggs each year. Globally animal agriculture produces huge amounts of greenhouse gases. The livestock industry alone is responsible for 51% of the world’s global greenhouse gas emissions. It’s estimated that if the entire United States cut out meat or dairy for one day a week, it would be the same as taking 7.6 million cars off the road. Just imagine if it was seven days a week!
We encourage you to be mindful and eat green!
In comes Silk products to save the day (and the Earth)! Silk’s non-dairy products are animal and eco-friendly. You can find them just about everywhere these days making it easy to ditch the dairy. Recently, I’ve became addicted to their ‘Caramel’ Coffee Creamer. It’s absolutely scrumptious! Their plant-based milks and creamers have you covered for most of your dairy needs. Silk Unsweetened Cashew Milk is now my non-dairy milk of choice. It’s creamy & delicious! Together we’re helping Mother Earth one carton at a time!
Here’s a few other ideas to help you reduce, reuse and recycle:
• A great place to reduce & reuse is by grabbing for your reusable bags when shopping. I see far too many people still using plastic bags. Sometimes for only one item! Many stores will give you a discount when using your own bags. You can save 5¢ – 10¢ for each bag you use, even those little produce bags will get extra money in your wallet. Keep them in your trunk and don’t forget to grab them before heading in. It’s a only a matter of getting in the habit!
• You can help recycle by purchasing recycled goods whenever possible. Keep the circulation going. There are many recycled products out there and more being created every day. From printer paper, note cards, paper napkins, toilet paper to ball point pens, tote bags/backpacks, clothing goods and household items. Keep your eyes peeled and opt for those recycled goods!
• Incorporate fresh foods into your meals as often as possible. It’s another great way to reduce energy and packaging while keeping you healthy!
• Junk mail, we can all do without it! For those who live in the United States you can opt out of receiving this wasteful mail. Opt out and reduce: National Do Not Mail List
Happy Earth month! ????
Now, let’s make some biscuits and gravy…
I’ve researched and adapted my recipe from a few well-known sources: Simply Recipes & The New York Times. I’ve read the reviews, done the testing and bring to you my final results. Traditionally you won’t find spices other than black pepper in the country gravy but the addition of a little poultry seasoning and nutmeg are delicious so I’ve added them as an option. If you don’t have poultry seasoning on hand sub in 1/4 teaspoon both sage & marjoram. The spices add a subtle flavor without overpowering. Give it a try! I would tend to start with the gravy first. This will give it time to cool off a bit and thicken, plus you can always warm the gravy on low just before the biscuits are done. This will ensure piping hot biscuits and warm gravy.
The biscuits come together fairly fast, just be sure to read the instructions before beginning. One thing you’ll want to keep in mind in not working the dough too much, the less handling the better your end result will be. While your biscuits are baking you can do the kitchen clean up. Happy cooking!Print
BUTTERMILK BISCUITS & COUNTRY GRAVY
Craving a little comfort food, these vegan biscuits and gravy will hit the spot!
- 2 1/2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 4 rounded tablespoons of non-dairy butter (I used smart balance w/olive oil)
- 1 cup Silk Original Unsweetened Cashew Milk
- juice of 1 lemon, about 1 tablespoon
- 5 tablespoons olive oil
- 7 tablespoons all-purpose flour
- 1 vegan sausage, minced (Tofurky or Fieldroast), optional
- pinch of garlic powder
- 1/2 teaspoon poultry seasoning, optional
- 1/4 teaspoon nutmeg, optional
- 4 cups Silk Original Unsweetened Cashew Milk, at room temperature
- mineral salt & fresh cracked pepper, to taste
Gravy: In a medium sized pot heat oil over medium-high heat, add flour and stir for 2 – 3 minutes, until it turns light golden brown. Add the garlic powder, poultry seasoning and nutmeg, mix well, add in the sausage and stir another minute or so. Mixture will form a ball of sorts. Slowly add the milk and continue to stir, bring just to a boil, reduce heat to medium and continue to cook, stirring constantly, until gravy has thickened to desired consistency, about 10 minutes. Use the back of the spoon/fork to help break up the sausage if needed. Gravy will thicken a bit more as it cools. Season with plenty of pepper and salt to taste. Set aside with lid on, or slightly askew stirring every now and then until ready to serve. If gravy cools too much, heat over low until warmed.
Biscuits: Make your buttermilk by combing the milk with the lemon juice. Let set for about 10 minutes.
Preheat oven to 425 degrees F. Lightly flour a flat surface (use a cutting board, marble slab, etc). Leave a little extra flour on the side for your fingers and the biscuit cutter. Line a baking sheet with a silpat or lightly grease with oil.
In a medium size mixing bowl, add the flour, baking powder, baking soda and salt, mix well to combine. Add the chilled butter and cut it into the flour using a pastry blender or the back of a fork. You’ll know it’s ready when the butter is about pea sized and the mixture is crumbly looking. Add in the milk and mix until just combined, making sure there are no flour patches. The dough should form into a rough ball, it should be tacky not sticky. If mixture is too wet & sticky, add a little extra flour and mix just a needed.
Place dough on the prepared floured surface, pat it down into a rough circle or rectangle about 1 inch thick, fold dough onto itself. Repeat 2 more times (this will make for flaky biscuits). Add extra flour to your fingers or dough as needed. Gently flatten the dough to about 3/4 inch thick. Using a 2 1/2 inch cookie cutter, place cutter in the reserved flour, tap the cutter on the flat surface to remove any excess and press the cutter into the dough, repeat. As much as you feel you want to, do not twist the cutter in the dough as it crimps the edges and will interfere with proper rising. Place biscuits on prepared baking sheet, brush with a little olive oil or cashew milk over top if you like. Place in the oven on the middle rack for 15 -18 minutes.
Makes approx. 10 biscuits. You can get 12 if you rework the dough scraps. They won’t be the prettiest biscuits but they’ll still taste great.
Serve: Split the biscuits open face and serve gravy over top. Enjoy often!
Serves 4 – 6
If gravy thickens too much, add a splash of milk to thin.
If you don’t have baking soda on hand, use and extra 1 1/2 teaspoons of baking powder.
Swap 1 cup of the flour for spelt or whole wheat flour. Biscuits will be a little darker.
You can also try placing the biscuits in an 9 inch round or 9 x 11 rectangular baking dish (be sure to lightly grease it first). Biscuits will be closer together making the edges nice and soft!
The vegan sausage will add a nice dose of protein to the overall recipe. Each Tofurkey kielbasa sausage (this is what I used) contains 26 grams of protein. Add two sausages if you like!