JAIME'S WHOLE WHEAT BISCUITS FOR BISCUITS AND GRAVY
I found these yummy biscuits on Jaime's Welcome to the Madness blog. They are so simple, flaky and wholesome. They have quickly became a family favorite. http://rovinroberts.blogspot.com/2010/03/biscuits-and-gravy.html
Provided by Salt Lake Meal Swap
Categories Breads
Time 30m
Yield 20 rolls
Number Of Ingredients 6
Steps:
- Stir together all the dry ingredients and make a well for the liquid.
- Stir in all the wet ingredients together until it all forms a nice soft ball.
- Place huge balls of it on your stone (or greased baking sheet if you don't have one) and bake for about 20 min at 375 F until lightly browned.
Nutrition Facts : Calories 94.4, Fat 5.7, SaturatedFat 0.7, Sodium 226, Carbohydrate 10.3, Fiber 1.5, Sugar 1.3, Protein 1.6
VEGAN BISCUITS WITH WHITE BEAN AND TEMPEH GRAVY
Biscuits and gravy is no one's idea of a heart-healthy meal. This vegan version of the brunch classic swaps out the sausage for fiber-rich beans.
Provided by Joy Manning
Time 1h
Yield 4 servings
Number Of Ingredients 32
Steps:
- Place a rack in middle of oven and preheat to 425°.
- Stir ½ cup soy milk and 1 tsp. apple cider vinegar in a small mixing bowl to combine. Set aside.
- Whisk ¾ cup whole wheat flour, ½ cup all-purpose flour, 1½ tsp. baking powder, 1 tsp. sugar, ¼ tsp. baking soda, and ¼ tsp. kosher salt in a medium bowl to combine. Grate 4 Tbsp. frozen stick-style vegan butter into dry ingredients using the large holes of a box-style grater and mix with a fork until butter has broken into smaller bits and is well coated. Add soy milk mixture and continue stirring with a fork until a shaggy dough forms. Turn out onto a floured cutting board and shape into a roughly 5" square with a bench scraper. Cut dough into 4 square biscuits.
- Arrange on a baking sheet, brush with soy milk, and bake until golden brown on bottom, 18-20 minutes.
- Purée one 15-oz. can Great Northern beans, rinsed, 1 cup vegan chicken broth, mushroom broth, or water, ½ cup soy milk, 2 Tbsp. all-purpose flour, and 1 Tbsp. white miso in a large liquid measuring cup with a stick blender until smooth (or use a regular blender).
- Heat 1 Tbsp. canola oil in a small saucepan over medium-high heat. Add 1 small shallot, chopped, and cook until softened, about 3 minutes. Add 1 garlic clove, chopped, and 1 Tbsp. finely chopped sage and cook until fragrant, about 1 more minute. Add puréed bean mixture, bring to a simmer, and cook, stirring and lowering heat as needed, until thickened, about 5 minutes. Stir in ½ tsp. freshly ground black pepper and ¼ tsp. apple cider vinegar and season with salt. Keep warm while you make the tempeh crumbles.
- Heat 1 Tbsp. canola oil in a 12" cast-iron skillet over high heat. Add one 8-oz. package tempeh, crumbled into ½" pieces, and cook, undisturbed, until well browned in some spots, 5-7 minutes. Add 1 Tbsp. nutritional yeast, ¼ tsp. dried sage, ¼ tsp. dried thyme, ¼ tsp. kosher salt, ¼ tsp. onion powder, and ¼ tsp. smoked paprika and continue to cook, stirring occasionally, until tempeh is well coated in the spices, about 1 more minute. Remove from heat, add 2 tsp. maple syrup, and stir to coat. Add crumbles to gravy and stir gently.
- Cut biscuits in half. Arrange biscuit bottoms on a plate and top with gravy and tempeh mixture. Finish with biscuit tops, sprinkle with ¼ cup finely chopped chives and season with pepper.
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