Vegan Biscuits and Pot Pie Gravy
Flaky, buttery, fluffy biscuits covered with a veggie pot pie gravy.
Servings: 6
Calories: 414kcal
Ingredients
For The Biscuits
- 2 Cups All purpose flour
- 1 Tablespoon Baking powder
- 1 Tablespoon Organic cane sugar
- 1 teaspoon Salt
- 3/4 Cup Non-dairy milk, unsweetened I used oat milk
- 1 teaspoon Apple cider vinegar
- 6 Tablespoons Vegan butter, cold
For The Gravy
- 1/4 Cup Vegan butter, I used Country crock plant butter
- 4 Cloves Garlic, finely chopped
- 1/2 Cup Sweet onion, diced
- 1/4 Cup All purpose flour
- 2 Cups Non dairy milk, unsweetened
- 1/2 teaspoon Sage, dried or 1 Tbsp fresh
- 1/4 teaspoon Thyme, dried or 1 tsp fresh
- 1/4 teaspoon Rosemary, dried or 1 tsp fresh
- 1/2 teaspoon Nutmeg
- 1 1/2 Cups Frozen mixed vegetables, thawed
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425 degrees(F).
- Make the biscuits first. In a large mixing bowl, sift together the flour, and baking powder. Then stir in the sugar and salt. Set aside.
- In a large liquid measuring cup, whisk together the non-dairy milk and apple cider vinegar. Let sit for a minute. This will make a vegan buttermilk.
- Cut the cold butter into chunks, then drop them into the bowl with the dry ingredients.
- Cut the butter into the flour mixture, using a fork or pastry cutter. Then I like to use my fingers to pinch and press the butter into the flour. Until it is evenly distributed and the mixture resembles sand.
- Make a well in the center of the flour mixture, then pour the vegan buttermilk you made into the well. Stir the dough with a wooden spoon or spatula until the dough starts to come together. Then you can use you hands to knead a few times to make sure the dough is fully combined.
- Pour you dough into a floured surface. Flatten the dough, then fold it over it a few times. Flattening it back out.
- Press the dough down so it is about 1/2 an inch thick. Then cut circles or squares out of the dough. You should get six biscuits.
- You can reform the scraps and then cut out more biscuits.
- Place the biscuits in a greased baking dish or cast iron skillet. You want to place them up against each other. That will help them rise.
- Brush the tops with melted vegan butter if desired. Then bake for 12-15 minutes or until golden brown.
- While the biscuits bake, make the gravy. Heat the vegan butter in a large non-stick skillet on medium high.
- Add the garlic and onion to the skillet once the butter has melted. Sauté, reducing heat as needed, until the onion is translucent. About 2-3 minutes.
- Sprinkle the flour into the skillet and then stir to combine, making a roux. Let simmer for 1-2 minutes.
- Pour in the non-dairy milk, all the herbs and a few pinches of salt and pepper.
- Whisk to combine, making sure there are no lumps of flour left.
- Bring to a simmer, reduce heat to low and let simmer until the gravy is nice and thick. Whisking frequently.
- Pour in the veggies, stir to combine and let simmer for a few more minutes to heat up the veggies.
- Taste and adjust seasonings. Adding more salt and pepper if needed.
- Once the biscuits and gravy are both done, cut open a biscuits and serve with some of the gravy on top.
Video
Nutrition
Calories: 414kcal | Carbohydrates: 52g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 615mg | Potassium: 505mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3216IU | Vitamin C: 12mg | Calcium: 265mg | Iron: 3mg