Originally Posted by fingerlicking
I am looking for a tasty Biscuit & Gravy Recipe. Anyone have a good one out there? Thanks
Biscuits and Gravy
(Makes 16 biscuits)
These biscuits are best eaten straight from the oven. They will keep, tightly wrapped, about a day.
2-1/2 cups unbleached white flour
1 Tablespoon baking powder
2 teaspoons Sucanat or other granulated sweetener
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup rice milk or soy milk
1 Tablespoon lemon juice
3 Tablespoons plus 1 teaspoon oil
Preheat oven to 450 degrees. Combine dry ingredients. In a separate bowl, combine rice or soy milk and lemon juice.
Using two forks or a pastry cutter, add oil to dry mixture and mix until well combined. Slowly add rice milk mixture until dough just clings together. Do not overmix.
Place dough on a lightly floured surface and knead about 10 strokes. Roll out to 1/2-inch thickness and cut into biscuits. Place on an ungreased cookie sheet and bake in a 450-degree oven for 10-12 minutes or until light golden brown.
(Makes 1-1/2 cups, serves 6)
The "sausage" in this recipe is optional; if you prefer not to use meat substitutes, the gravy will still taste fine. If you decide to use a meat substitute, however, be sure to check labels well; some soy sausages contain egg whites or other animal ingredients.
1-1/2 cups rice milk or soy milk, split into two 3/4 cup portions
3 Tablespoons unbleached white flour
1 teaspoon salt
Black pepper to taste
1 Tablespoon plus 1 teaspoon oil
3 soy sausage patties, cooked and coarsely chopped (optional)
Combine 3/4 cup rice milk, flour, salt, and pepper in a screw-top jar and shake until combined.
In a preheated skillet, add oil. When oil is hot, reduce heat, add milk mixture and whisk until smooth.
Add additional 3/4 cup rice milk and cook, stirring constantly, until thickened. If necessary, thin with a little more rice milk. Add soy sausage, if desired, and heat through.
I sometimes add a bit of sage to the gravy depending on which "sausage" I use.