These dairy-free, fully vegan breakfast treats still stick to your ribs
Little warms the stomach or soul like this hearty Southern-style breakfast. A vegan twist on a conventional favorite takes less than an hour to make, and it works well in the morning or as a “breakfast for dinner" treat. Keep it in mind for a chilly or rainy day, or whenever biscuit cravings call. To make them even quicker, purchase pre-made vegan biscuits or biscuit dough at your local health food store. If your family doesn’t gobble them fully up, save leftover biscuits for tasty snacks, served warm or at room temperature, and topped with vegan butter and jam.
Total Time: 35 minutes | Prep Time: 35 minutes | Serves: 4
- 2 1/4 cups white or white whole wheat flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegan butter
- 3/4 cup cold almond or soy milk
- 1 teaspoon vinegar
- 1/2 cup white or white whole wheat flour
- 4 cups almond or soy milk
- 4 vegan sausage patties
- 1/2 cup vegetable or canola oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Heat the oven to 450F.
- Combine milk and vinegar in a cereal bowl or average size mug. Set it aside.
- Place dry ingredients in a large bowl, then sift it together with a fork.
- Add the vegan butter, mixing it in with a fork until the mixture has a coarse texture.
- Add the milk and vinegar, then stir until it takes on a doughy feel.
- Form the dough into a ball with your hands, then refrigerate it for at least 20 minutes.
- Place the dough on a flour-coated surface and knead it for two minutes. If it feels sticky, add more flour. If it feels dry and crumbly, add a touch of water.
- With a rolling pin, roll the dough into a sheet about 1/2-inch thick. Then cut it into circles using a cookie or biscuit cutter, or a drinking glass.
- Place the biscuits on a lightly greased cookie sheet. Bake them for 10 to 12 minutes, until golden brown. Meanwhile, prepare the gravy.
- Heat an oiled pan over medium heat on your stove, then sauté the vegan sausage patties until cooked through ad browned.
- Crumble the sausage into smaller pieces, then empty them into a cereal bowl.
- In the same pan, cook 1/2 cup oil plus the flour and pepper over low heat. Stir this continuously until the mixture is creamy and brown.
- Slowly add the milk, then the sausage crumbles. Serve the gravy over the hot biscuits.
- For creamier gravy, use cashew milk instead of soy or almond.
- If the gravy isn't thick enough, add a tablespoon more flour or cornstarch.
August McLaughlin is a health and sexuality writer and author of "Girl Boner: The Good Girl's Guide to Sexual Empowerment." Her work appears in Cosmopolitan, The Washington Post, DAME Magazine, LIVESTRONG.com and more. augustmclaughlin.com