Herbed Biscuits With Mushroom Gravy
[Vegan, Gluten-Free]

To Make the Biscuits:

1. In a medium bowl, whisk together the flour, xanthan gum, baking soda and powder, sugar, and sea salt.
2. With a pastry blender of the back of a fork, cut in the coconut oil into the dry mixture until it becomes like a coarse meal.
3. Stir in the almond milk and vinegar with a wooden spoon until just combined.
4. Set in refrigerator for 10 minutes
5. Preheat your oven to 425°F. Line a baking sheet with a piece of parchment paper.
6. Remove from refrigerator and dump the dough onto a counter lined with parchment paper. Gently work it into a ball with lightly floured hands (dough may be slightly sticky).
7. Gently press dough to be 1-inch high and 8-inches in diameter. Cut out biscuits using a wide-mouth mason jar. Place biscuits on the baking sheet and continue until all dough is used.
8. Bake for 12-14 minutes or until lightly browned on top. Serve immediately with gravy.

To Make the Gravy:

1. Add a bit of water or vegetable broth to a large saucepan over medium heat. Add in the garlic, onion, and carrot, and cook until the onions are translucent. Add in the mushrooms, sage thyme, and rosemary, and cook until mushrooms soften, about 3 minutes.
2. Add flour, stir to coat, mix well, and cook for 1 minute.
3. Slowly add in liquids, 1/2 cup at a time.
4. Cook until thickened, stirring frequently, on low. Add salt and pepper, taste, then adjust seasonings as needed.
5. Keep on low until you’re ready to serve, adding almond milk as needed.