Vegan Breakfast
Vegan Biscuits & Sausage Gravy

Homemade "Buttermilk" Biscuits & "Sausage" Gravy
Who doesn't love biscuits???? And these are just as good as the bacon grease version my Grandma Slaton made. The secret is to barely combine the ingredients and softly gather the dough so it stays light and fluffy when baked. I promise that this breakfast will be a WINNER with everyone!

Preheat Oven to 400 degrees.

Ingredients
2 cups Bob's Red Mill Unbleached Organic White Flour
3 teaspoons Bob's Red Mill Baking Powder
1 teaspoon sea salt
¼ cup Organic Virgin Coconut Oil or Organic Earth Balance
¾ cup Silk Soy Milk, Plain
1 teaspoon organic cider vinegar
canola spray

Tools
biscuit round cutter
Cuisiniart Food Processor
spatula
insulated baking sheet

Preparation
Preheat oven to 400 degrees.

Sifted flour into the Cuisinart Food Processor fitted with the Knife Blade.

Add shortening and sea salt and pulse a few times until the flour resembles small pea sized particles... NO NOT OVER MIX!

Mock Buttermilk
Add the vinegar to the soymilk... this creates "mock buttermilk".

Drizzle the "mock buttermilk" through the feed tube and pulse till the mixture starts to form a ball... STOP don't over process. The ingredients should NOT be totally combined.

Scoop the dough contents out onto a floured surface, and dust with more flour.

Gently gather the dough together and gently press out to a 3/4 inch high circle.

With a 2 inch stainless round cutter, cut out as many biscuits as possible... I can make 13 from this recipe.

Arrange the cut biscuits on a cookie sheet with space between each one...no edges touching.

Spray the tops with a canola spray.

Bake at 400 degrees for 10 – 13 minutes or until gently golden brown.

Presentation
Whether you like honey, jam, jelly, or gravy, these little gems are light, fluffy and tasty! At my house, we like to split one or two in half and ladle on some Breakfast Sausage Gravy. Oooo, la, la!

Biscuit sizes can vary, so try using a larger cutter for he-man sizes or use a dainty shape cutter for a tea party.

Reheating Biscuits
Should you ever have any leftovers, I found that if I cut them in half with a serrated knife and then put them into my pannini maker, they heated up quickly and they become moist like just out of the oven.

Breakfast Sausage Gravy
This is an easy breakfast gravy that my grandmother, Jody Mae Slaton, made to go over her homemade buttermilk biscuits. I've adapted the recipe to reflect a healthier vegan version that is quick and easy to make on a cold winter morning. Not only will it taste great, but the entire house will smell great from the vegan sausage!

Ingredients
5 Tablespoons olive oil
1/2 cup unbleached flour
2 cups unsweetened Silk Soymilk
4 vegan breakfast sausage patties, pan-fried
sea salt to taste
crushed red pepper flakes, if you like spicy
1 teaspoon black pepper

Tools
heavy bottomed saucepan
measuring cups
measuring spoons
small sauce pan
heavy bottomed fry pan
spatula
stainless steel whisk

Preparation
Sauté the Vegan Sausage
Sauté your favorite vegan sausage until brown and then crumble into small pieces.

Remove the sausage from the pan and set aside.

In a large heavy bottomed sauce pan, add the oil and stir in the flour.
Cook this oil and flour mixture over low heat until the flour is a creamy brown... stirring often with a whisk to prevent burning.

Preheat Soy Milk
Preheat the plain soy milk over medium heat until hot, but not boiling.
Pour about 1/4 cup of the soy milk into the bubbling browned flour and whisk quickly... add the remainder and whisk until smooth.

Add the crumbled sausage pieces and stir into the gravy and ladle over you're fresh homemade mock buttermilk biscuits and enjoy.

Gravy Thickens
Remember that the gravies will solidify as they cools. If you reheat the cold gravy leftovers after refrigeration, you may have to add water or soy milk to get it back to a serving consistency. Simply add liquid until the gravy becomes the consistency that you want.

Presentation
I love to serve this Sausage Gravy ladled over homemade mock buttermilk biscuits, fresh fruit on the side and a large espresso... this makes a great weekend brunch. Even non-vegans love this dish and always ask for MORE!