Soysage, Biscuits, and Gravy Is Oh So Vair Tasty
This has come to be our Saturday morning breakfast. And if we can’t have it on Saturday well then it becomes Sunday breakfast. And guess what happens if we can’t have it Sunday? It becomes dinner one night of the week! Yes, this is one delish and versatile dish.
Soysage, biscuits, and gravy is extremely easy to make and extremely customizable (every time we make it, it is slightly different). It all really depends on the spices/sauces that you add to the biscuits and to the gravy. Sometimes what we add, or don’t add, is just based off of what we have on hand that day. So feel free to experiment and remember that the spice is the limit!
We mess around with various ingredients, so below is the basic recipe with mention of what we like to do. You can use the recipe as a base to make your own version or make them the way we do.
The gravy recipe originated from this other biscuit and gravy recipe on Vegweb but is now much different.
1 1/2 cups all purpose flour
1 Tbl baking powder
1/2 Tsp salt
1/2 cup soymilk
1 Tbl vinegar
1/3 cup melted Earth Balance (or canola oil)
Put Earth Balance in a pan and turn on medium heat. Add the Gimme Lean and break into small pieces. Next, add whatever amount of pepper to taste and stir fry (you may need to lower the heat depending on how long you take to prepare everything else).
Preheat oven to 475 degrees. Lightly grease baking sheet. Mix dry ingredients in a large bowl. At this point we add spices such as garlic powder (this is always the main spice for us), onion powder, pepper, cumin, and paprika, but again, these are all just suggestions. Next, mix the soymilk and vinegar together and then add it to the dry ingredients along with the melted Earth Balance. Stir until just moistened then spoon into 4 or 5 piles on baking sheet. Bake for around 8 minutes or until the bottoms are browned.
When the biscuits are nearly finished, complete gravy preparation. The Gimme Lean should be nice and browned. Add 1 cup of the broth to the pan for the base of the gravy and to deglaze the pan if that is needed. Mix the rest of the broth in a bowl with the flour to make a paste like consistency. Add this mixture to the pan and mix. This next part is what we do and is entirely optional and always varies. Depending on what we have on hand, we add things such as a couple teaspoons of A1 sauce, mustard, soy sauce (Woz’s favorite!), and/or vinegar.
Makes enough for 2 large servings or 3 smaller servings.