Vegan Buckwheat Biscuits and Gravy
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ingredients
For the Biscuits
- 1 1/2 cups gluten free flour (AP 1 to 1 blend)
- 1 cup fine ground almond flour
- 1/2 cup gluten free buckwheat flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup vegetable shortening
- 3/4 cup almond milk
- 1 tablespoon vinegar
ingredients
For the Gravy
- 4 tablespoons vegan butter
- 6 tablespoons gluten free all purpose flour
- 2 1/2 cups oat milk
- 1 tablespoon onion flakes
- 1 teaspoon granulated garlic
- 1/4 teaspoon salt, plus more to taste
- Fresh ground black pepper, to taste
- 1 package vegan breakfast sausage
Method
For the Biscuits
Step 1
Preheat oven to 425°F degrees.
Step 2
In a large bowl combine the Gluten-free flour, Almond flour, buckwheat flour, cornstarch, baking soda, baking powder, salt and sugar. Whisk well to combine
Step 3
Add vegetable shortening in small pieces, rubbing into the flour mixture until sandy and evenly distributed.
Step 4
Add a tablespoon of vinegar (I like using a white vinegar) to a measuring cup. Top with the almond milk.
Step 5
Pour the almond mixture into the dry ingredients and mix to combine. Let dough rest for five minutes to absorb liquid.
Step 6
Tip your biscuit dough onto a lightly floured surface. Bring together with your hands, patting into a 1-inch think disk.
Step 7
Fold the dough in half, lightly patting back into its original shape and thickness. Do this a total of 3 times, always lightly patting back into a 1-inch thick round before folding again. Cut biscuits into desired shape.
Step 8
Place biscuits on lined baking tray and brush with melted vegan butter
Step 9
Bake for 12-15 minutes, or until golden
For the Gravy
Step 1
n a non-stick skillet on medium heat, lightly cook the vegan sausage (straight from your freezer is fine) breaking into crumbles as it thaws. Once cooked, remove from pan and set aside.
Step 2
Return the pan to the heat (leaving all the juices and crusty bits left behind by the sausage) and add the butter. As the butter melts, use the liquid to deglaze the pan, scrapping any stuck-on pieces of sausage that may be left behind.
Step 3
Add the flour to the pan, still working in a scraping motion, and allow the butter to absorb the flour. Cook for about two minutes
Step 4
Working with a cup at a time, slowly add in the oat milk, constantly stirring and breaking up any clumps. When adding in the second cup of milk, switch to working with a whisk, constantly stirring until a smooth gravy forms. Reserve the last ½ cup of milk until the gravy has thickened. Add in reserved ½ cup and allow to cook for 2-3 minutes.
Step 5
Reduce the heat to low and add in the spices. Once combined, return the sausage to the gravy and allow the sausage to heat through
Step 6
Serve over warm biscuits!