Saturday, June 26, 2010

"Buttermilk" Biscuits and Gravy

My friend lived in California for awhile and she told me that they didn't serve biscuits n' gravy out there like they do here. It blew my mind a little bit. Biscuits and gravy are served at every single restaurant here that serves breakfast, along with cafes, fundraiser events, schools, you name it. A "big breakfast" wouldn't be complete without them! I love biscuits and gravy, but I'm not gonna lie, not only is white gravy NOT vegan in most places, restaurant gravy comes from a powder. I know. I've made it. And it's not good. If you want real, good gravy, you just gotta make it yourself.

White gravy isn't hard to make. I don't know why people freak out about veganizing it. It's butter, flour, salt and pepper, and milk. Easy as pie! Of course, you do have to make a roux, but once you get that down you can make any white sauce you desire (that's right, time to make bechamel!). I used to add Gimmie Lean sausage to this recipe, but they quit selling it in the area. If you have it, and want to use it, just fry up about half a roll in a skillet. Once it's done, set it aside. Don't bother cleaning the skillet out (unless you burn it... but that happens. It kinda sticks to the pan) and just make the gravy in that pan. Once the gravy's made, you can add the sausage, give it a quick stir to heat it back up, and then serve it over your biscuits. Serve it with a glass of orange juice and you've got a super hearty breakfast better than any restaurant around... Cause it's the only vegan biscuits n' gravy in town!

Also, the biscuits are good for peanut butter and jelly or serving with split pea soup... Which I just remembered I have an awesome recipe for, lol. Oh, and if you use more whole-wheat flour the biscuits will be denser and if you use less they'll be taller and fluffier. It's up to you!

Biscuits:
2 1/2 c. unbleached, all-purpose flour
1 1/2 c. whole-wheat pastry flour
1 Tb. baking powder
1/2 tsp. salt
8 Tb. shortening, Earth Balance, or a mixture of the two.
1 1/2 c. ricemilk
1/2 Tb. rice vinegar

Preheat oven to 400.
1. Stir together the ricemilk and the vinegar. Set aside.
2. In a large bowl, whisk together the white flour, wheat flour, baking powder, and salt.
3. And the shortening/Earth Balance and use two knife or your fingers to incorporate it in the dough. You want small crumbles of dough.
4. Add the ricemilk ("buttermilk") and stir until well-combined.
5. Turn out onto a floured surface and knead until smooth, about a minute.
6. Roll out dough, fold it in half on top of itself, and then reroll. Do this a couple of times, then roll it out to about 1/2 inch thickness.
7. Place on an ungreased baking sheet with the sides of the biscuits touching a little. Bake at 400 for 10-15 minutes.
                                                          They're as big as my hand, I swear!
Gravy:
6 Tb. Earth Balance
6 Tb. flour
1 c. plain almond milk
1 c. vegetable broth
Salt and lots of pepper, to taste

NOTE: DON'T USE VANILLA FLAVORED MILK!! Use plain and unsweetened, cause you will be able to taste the sweet vanillaness coming through. I made it with vanilla ricemilk once. It was no good! I'm kind of soy intolerant so I use rice and almond milk, but the gravy tastes much better when used with unsweetened soy or unsweetened almond.

1. Melt Earth Balance over low heat in a saucepan.
2. Add the flour and whisk over low until the flour turns a nice golden brown color and has a nice aroma. This is a "roux".


3. Add some of the milk, about a half cup, and whisk to combine.
4. Turn up the heat to medium, bring to a simmer, and slowly add the rest of the milk. Be sure that you are whisking constantly while you add the milk to keep everything from sticking.


5. Keep whisking while allowing the gravy to thicken up. It's best to cook it over medium-high for about 10 minutes, while whisking very frequently (constantly if it's not a nonstick saucepan). The gravy is done when the whisk leaves tracks (lines from the whisk) that stay for a few seconds. If you want sausage gravy, add the already cooked and crumbled Gimme Lean here and let it cook with the gravy while it thickens.
6. Season with salt and pepper. Serve over biscuits.

EDIT: This recipe was updated on 8/18/2010 to make a tastier gravy.

2 comments:

Jessica said...

I am bookmarking this. I love biscuits and gravy and we have one restaurant here that does them vegan, but I've been unable to replicate at home. Yours look incredible!

Jess of Midwest Vegan said...

Thanks! You can also use a little veggie stock to give it a little more oompf.