Now biscuits? Oh, I’ve always loved my biscuits. I love biscuitswith strawberry jam. I love biscuitswith a warm pat of butter. I especiallylove biscuitswith (my personalfavorite) a nice slather of peanut butter, which gets all nice and ooey gooey and melty atop a warm biscuit. ButI could never quite understand why my friends were so madly in love with their“b & g”.
Something about the sausage-laden gravy just never quite appealed to me. Nor did the idea of eatingspoonfuls upon spoonfuls of sauce that was probably made with loads of heavy cream. So I admittedly spent the first three decades of my life always passing on the “g”, until about a year ago when one of my friends finally convinced me to tryher absolute favorite:
Mushroom gravy.
Made veganwith almond milk instead ofheavy cream, no less.
Let’s just say I’m finally part of the “b & g” club now. I absolutely love this gravy!!!
In retrospect, I’m not sure why I was so surprised.
I generally love cream sauces,and regularlysub in almond milk for dairywhen looking for a lighter alternative or cooking for my vegan friends. And I lovelovelove mushrooms. (Although after a little heated vote on Instagram last week, I was reminded that many of you don’t. Who knew ‘shrooms could be so polarizing?!)
So yeah, in theory, I probably should have tried a good mushroom gravy a long time ago. But once I finally did — and tried agood mushroom gravy, that was heavy on the mushrooms, light on the creaminess, and full of rich savory flavors — I was 500% sold.
And then being the good little food blogger I am, immediately had to come home and learn how to make it myself.
I’ve been tinkering around with my favorite recipe for awhile now, so thought it was high time to share it with you. We begin with my favorite 3-ingredient coconut oil biscuits, which come together in about 20 minutes from start to finish. (The best!!)
The ingredients are pretty straightforward — Blue DiamondAlmond Breeze Almondmilk Original(or Blue Diamond Almond Breeze Almondmilk Original Unsweetened)and vegetable stock form the flavorful base, a (vegan) butter roux thickens it up,shallots and a little garlic give it a savory kick, some fresh rosemary is essential, and most importantly,it’s filled with lots and lots and lots of mushrooms. I prefer baby bellas, but really you can use just about any of your favorite mushrooms (or a mix) here.
Simmer the mushrooms in your butter,add the shallots and onion, thicken it up with the roux, then stir in the remaining ingredients. And once the mixture comes to a simmer and thickens up, it should all be ready to go in less than 15 minutes. You know, coincidentally just about the amount of time it takes to bake those biscuits.
Once they’re both ready to go, serve the warm gravy on top of the warm biscuits…
…and get ready for some “b & g”heaven.
It’s comfort food at its best — warm, hearty, full of the best savory flavors. But believe it or not, the entire recipe is actually dairy-free and vegan. So if youand your friends can get your “b & g” fix without having to worry about sausage or heavy cream. Even though I happen to like both of those ingredients, I prefer the vegan version of this recipe. :)
This biscuits and mushroom gravy recipe is wonderfully delicious and comforting, it’s naturally vegan, and it all comes together in less than 30 minutes.
Ingredients
Scale
1 batch3-Ingredient Coconut Oil Biscuits
1/4 cupvegan butter or olive oil (or you can substitute regular butter, if not making these vegan)
8 ounces baby bella mushrooms, diced into 1/4-inch cubes
1 small shallot, peeled and finely chopped (about 1/4 cup)
Make the 3-Ingredient Coconut Oil Biscuits according to directions.
While the biscuits are baking, melt butter in a large saute pan over medium-high heat. Add mushrooms and stir to coat. Then saute the mushrooms for 4-5 minutes, stirring occasionally, until cooked and softened. Add shallot and garlic, and cook for an additional 2-3 minutes, stirring occasionally, until the shallot is cooked and softened. Sprinkle the mixture with the flour, and stir to combine. Cook for 1 minute. Stir in the vegetable stock until combined. Then add in the remaining ingredients, and stir until completely combined.
Bring the sauce to a simmer. Then reduce heat to medium-low and continue simmering until the gravy reaches your desired thickness, about 1-5 minutes (depending on how thin you like your gravy), stirring occasionally. Taste, and season with additional salt, pepper and/or rosemary if needed. Remove from heat and serve the gravy ladled over the warm biscuits, topped with an additional sprinkle of black pepper if desired.
This is a sponsored post in partnership withBlue Diamond Almond BreezeAlmondmilk. I am partnering with them this year to bring you some delicious dairy-free recipes, and all opinions are my own as always. Thanks for supporting the brands I love that help make this site possible.
Yes, it is possible to make cream gravy without milk. One alternative is to use a non-dairy milk such as almond milk or soy milk. Another option is to use a roux (a mixture of butter and flour) to thicken the gravy, and then add a flavorful broth or stock in place of the milk.
Flour – Mixed with the fat released by the sausage the flour makes the roux that gives you the creamiest gravy. Milk – I use whole milk in this recipe to keep it extra rich and creamy. Seasoned Salt + Pepper – Flavor, flavor, flavor!
Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat.
While the quantity of acid could be fine-tuned, the consistency of milk-based substitutions will be unavoidably thin. Compared to cultured buttermilk, plain milk is watery, making the dough so heavy and wet that it oozes into a puddle, turning the biscuits flat and dense.
The flavor will definitely be affected, but in theory the texture should be the same if you use equivalent amounts of both fat and water. Biscuits are basically the same thing as scones, so you may be able to find a scone recipe you like if you can't find a biscuit one.
Unfortunately, this comforting and heavy breakfast or brunch can quickly knock out your calorie intake for the whole day. Biscuits and gravy are high in calories and saturated fats and low in nutritional benefits.
The term "sawmill gravy" comes from early logging camp food and old-time sawmills. It was originally made with cornmeal, bacon drippings, milk, and seasonings. This resulted in a somewhat gritty gravy; in fact, rumor has it that the loggers would accuse the cooks of putting sawdust in the recipe!
In England, the closest counterpart to biscuits and gravy would be scones and gravy. However, it's important to note that the gravy in this context refers to a savory sauce, rather than the creamy, sausage-infused gravy that is synonymous with the American version.
Did you know @pillsbury makes accidentally vegan biscuits and crescent rolls? There are a few Grands biscuits that are vegan friendly (the southern style ones and sweet Hawaiian) and all of the crescent rolls from what I can tell (including the honey butter - no actual honey or butter it seems!). They're poppin off!
The biscuits at Chick-fil-A have milk and egg ingredients so they are not vegan. Is there a vegan Chick-fil-A sandwich? If you leave out the chicken, cheese, and dressing from the Grilled Cool wrap and add a vegan vinaigrette, you'll have yourself a vegan-friendly sandwich.
Many vegans refer to Oreos as “accidentally vegan,” meaning they don't contain animal products — but they weren't created to be a specifically vegan treat. Oreos do not contain milk, eggs, or any other animal-derived products, so they are technically vegan in that sense. Plant-based cookies and cream lovers rejoice!
Where did biscuits and gravy originate? Geography wise, the American South. History wise: The American South has deep Scottish roots, and American biscuits are made in a very similar way to Scottish shortbread, so most likely the origin of biscuits is in Scottish shortbread.
In Britain, what Americans refer to as “biscuits” are known as “scones.” British biscuits are actually what Americans call “cookies.” The term “biscuits” in the United Kingdom typically refers to sweet, crumbly, and sometimes buttery bakes treats, distinct from the soft, bread-like biscuits found in the United States.
Substitute the milk an equal amount of water, chicken stock, beef stock, or vegetable stock. Then, bring the mixture to a boil. Lower heat and cook until thickened, stirring constantly. Gravy will thicken more as it cools.
Milk in most recipes hydrates the dry ingredients and adds flavor, and there are plenty of substitutes that can do just that without compromising the final result.
Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with pepper and salt. Continue stirring vigorously until gravy reaches desired thickness.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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