Vegan Biscuits and Gravy

If there ever was a winter breakfast, biscuits and gravy has to be it.  Flaky biscuits covered in warm gravy and delicious vegan sausage. Come on! Who could resist that!

Ingredients for biscuits:

2 cups organic unbleached all-purpose flour

1 T non-aluminum, non-GMO baking powder 

1 t sea salt 

1/2 t organic pure cane sugar 

1 cup non-dairy milk

4 T vegan butter, cold and cut into small pieces 

1 t organic onion powder 

1 t organic garlic powder 

1/4 t organic dried dill

Ingredients for gravy:

1/4 cup organic onion, chopped

1/2 cup organic unbleached all-purpose flour 

4 t nutritional yeast

2 cups water 

1 T organic minced garlic

1 t organic oregano

Salt and pepper to taste

1 T organic oil

8 links of Fieldroast breakfast sausage, cut into bite sized pieces.

Method for making biscuits:

Pre-heat oven to 425 degrees.

Line a baking sheet with unbleached parchment paper.

In a large bowl combine flour, baking powder, sugar, salt, onion powder, and garlic powder.

Pour in milk and combine until dough forms.  Using a fork or your hands incorporate the butter; leave small bits of butter in the dough.

On a lightly floured surface, roll out dough.  Cut out biscuits using a biscuit cutter.

Place biscuits on the lined baking sheet, sprinkle the tops with dill and bake 20 minutes or until tops are lightly browned. While biscuits are baking start the gravy.

Method for making gravy:

Cook sausage in oil until nicely browned, turn off heat and leave in skillet until needed.

Place onions, garlic, and oil into a medium sized saucepan.  Cook over a medium flame until onions are tender.

Stir in the flour and yeast.  Add the water 1 cup at a time.  Add the second cup of water when the gravy starts to become thick.  Season gravy with the oregano, salt, and pepper.  Cook over low flame until bubbly; add the cooked sausage and stir until combined.

Place 3 biscuits on a plate and spoon gravy over all biscuits. 

Now sit down and savor the best vegan breakfast ever!