Vegan diner dishes, and aren’t we blessed to have so many vegan diners popping up all over the United States? Gravy is the star of this dish, no matter how good the biscuits are, but for this recipe has a biscuit that complements the gravy just as much as the gravy complements the biscuit. What’s even better is that you can serve these biscuits by themselves because they are jam-packed full of flavor!
Garlicky Cheddar Biscuits With Sausage Gravy [Vegan]
Ingredients You Need for Garlicky Cheddar Biscuits With Sausage Gravy [Vegan]
- 3/4 cup unsweetened soy or almond milk
- Juice of 1/2 lemon
- 2 cups all-purpose flour
- 1 tablespoon organic cane sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup vegan butter
- 1 1/2 cups vegan cheddar shreds
For the Garlicky Topping:
- 3 tablespoons vegan butter, melted
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 2 tablespoons (30 ml) olive oil
- 2 vegan sausages, ground or diced small
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons (16 g) all-purpose flour
- 1 1/2 cups (355 ml) unsweetened soy or almond milk
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
- Chopped chives or fresh parsley
How to Prepare Garlicky Cheddar Biscuits With Sausage Gravy [Vegan]
To Make the Biscuits:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, combine the milk with the lemon juice. Let it sit for 5 minutes until it thickens.
- In a medium bowl, whisk together the flour, sugar, baking powder, garlic powder, and cayenne pepper. Cut the butter into the flour mixture with a fork, pastry cutter, or your fingers until it develops a crumbly, sand-like consistency.
- Mix in the cheese, then add the milk mixture. Mix with a spatula until everything is well combined; the dough will seem slightly wet, but don’t overmix.
- Using a 1/4 cup measuring cup, scoop out 12 portions onto the prepared baking sheet, setting them at least 1/2 inch (1 cm) apart.
- Bake for 14 to 16 minutes, or until the tops look dry and the bottoms are just slightly browned.
To make the garlicky topping:
- In a small bowl, combine the butter, parsley, and garlic powder.
- When the biscuits come out of the oven, immediately brush the tops with the butter mixture.
To make the gravy:
- While the biscuits bake, heat the oil in a large skillet over medium heat. Add the sausages and onion. Sauté for
3 to 4 minutes, or until the sausages are browned and the onions are softened. Add the garlic and sauté an additional 1 minute, until fragrant.
- Sprinkle the flour over the sausage mixture in the skillet and toss with a spatula to coat everything with the flour.
- Slowly add the milk, stirring until incorporated. Bring just to a bubble and lower the heat to a simmer. Add the salt, pepper, and chili powder. Simmer 2 to 4 minutes, or until the gravy thickens more. Taste and add more seasoning, if desired.
- Plate 2 biscuits and smother with 1/3 cup gravy. Garnish with chopped chives or fresh parsley, if desired.
Don’t have sausage? No problem! Omit the sausage and just call it “country gravy”; adjust seasoning, if desired. Create bite-size portions of these biscuits by dropping 1 heaping tablespoon of the dough onto a prepared baking sheet about 1 inch (2.5 cm) apart and bake for 8 to 10 minutes. They are great for holiday gatherings.
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Per Serving: Calories: 366 | Carbs: 59 g | Fat: 11 g | Protein: 9 g | Sodium: 915 mg | Sugar: 5 gNote: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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