Biscuits and Gravy
1 Pillsbury log of biscuits
2 Tbsp vegan butter or olive oil
2 cloves garlic (minced)
1/4 cup diced white or yellow onion
1 cup thinly sliced mushrooms (crimini or white button // chop finely for smoother texture)
2 Tbsp finely chopped walnuts (optional)
1 pinch each salt and pepper (plus more to taste)
1/2 tsp fresh sage or thyme (optional // chopped)
1 1/2 Tbsp all-purpose flour
1/2 cup vegetable broth (DIY or store-bought)
3/4 – 1 cup unsweetened plain almond milk
Preheat oven to 350 degrees F (232 C) and prepare biscuits.
Add butter or olive oil to a cast iron skillet or large saucepan over medium heat. Then add garlic, onion, mushrooms, and walnuts and season with a healthy pinch each salt and pepper. Cook for 3-4 minutes or until the onions are translucent. Near the end of cooking, add the herbs (optional).
Slightly reduce heat. Add flour and whisk to coat. Cook for 1 minute.
Then slowly whisk in broth then add almond milk 1/4 cup (120 ml) at a time, building up to desired thickness (it will continue thickening as it cooks). Season again with a pinch each salt and pepper.
Cook until thickened, stirring frequently, over medium-low heat. Taste and adjust seasonings as needed. I go heavy on the pepper out of preference.
Keep on low until you’re ready to serve, adding more almond milk as needed if it gets too thick. (Bake biscuits for 10-15 minutes.)
To serve, split biscuits and top with gravy. Store leftovers separately – store gravy covered in the fridge for up to 3-4 days, and store biscuits (once completely cooled) at room temperature in a tupperwear or plastic bag. Reheat in a 350-degree F (176 C) oven to keep flakiness intact.