I spent so many years living down South, away from family, that I didn't realize my sister's favorite breakfast was Biscuits & Gravy until I moved back to the PNW. Give me a break, I've got a good excuse for not knowing this.
I'm blaming it on a relatively healthy upbringing and the complete lack of anything that resembled biscuits & gravy in our childhood. Granted my sister will probably read this and ask me how I don't remember having biscuits & gravy on x,y, & z dates and with in-law such-n-such and so on. Her brain has always been really good at remembering every last childhood detail, details I don't even know existed.
Sister and I first made this biscuits & gravy recipe about 2 years ago (it may have even been 3 but.....I don't want to accept that that much time has passed) but never got around to posting the recipe for you.
What we did get around to doing was eating all of the biscuits and all of the gravy we made when developing this recipe. Fast forward to today and....
I dusted off our old recipe, tested it again (because everyone needs to test biscuits, especially the biscuits, and gravy multiple times if they've got a good excuse to do so), snapped some new photos, and tadah....the recipe is now finally in your hands.
Biscuits & Gravy (GF, V)
3 cups gluten-free flour
1 TB baking powder
1 tsp salt
1/2 tsp xanthum gum (optional, only if your GF blend doesn't contain it)
1 cup + 2 TB coconut oil, in tablespoon sized pieces
1 1/4 cups nondairy milk
Preheat oven to 425 degrees.
Whisk together the dry ingredients. Add the coconut oil and cut it in, using a pastry blender, until coarse crumbs form.
Pour the milk over the flour blend and stir just until it holds together.
Turn the mixture onto a lightly floured cutting board and gently press it into a 1 1/2" thick patty. Cut into biscuits using a 2" biscuit cutter.
Place the biscuits onto a baking sheet so that they're touching each other. Bake for 12-15 minutes or until beginning to brown.
Tempeh & Mushroom Gravy
1 tsp olive oil
1/4 of a medium onion, minced
2 cloves minced garlic
5 ounces mushrooms, sliced
8 ounces tempeh, crumbled
2 1/2 cups nondairy milk, divided
1/4 cup arrowroot powder
3 TB liquid amino's
3/4 tsp salt & fresh ground black pepper
1/2 tsp thyme
1/2 tsp fennel seeds, crushed
1/2 tsp red pepper flakes (optional)
Saute the onions, garlic and olive oil in a large skillet over medium heat. After 3-4 minutes add the mushrooms and tempeh. Cook, stirring occasionally, until the mushrooms have softened and released some of their liquid.
Whisk together the arrowroot and 1/2 cup of nondairy milk. Set aside.
Once the mushrooms are soft, stir the remaining 2 cups milk, aminos, salt, pepper, thyme, fennel and red pepper flakes in. Mix well and add the arrowroot mixture.
Cook, stirring, until the gravy has thickened.