• Angelica Larsson

Biscuit and gravy | Texan Recipes | Vegan

Hello my lovelies! My oh my, here we have a breakfast food recipe who would have guessed it. I am currently chuckling to myself as I write this, anyway! As I was going through the recipes I was sent from Toxic one caught my eyes pretty quick and it was this one. If there's one breakfast food I really enjoy it would be scones, my older brother used to make them back in the days and they were wonderful so of course I wanted to try this dish and see what new wonders I would experience with this. The biscuit do remind me of a scone and along with the thick gravy it really brought the dish together.


Serves 4-6 people.


What you need for biscuits:


6 1/4 dl (2 1/2 cups) flour

2 1/2 dl (1 cup) buttermilk (combine milk with juice of one lemon)

4 tbsp flavourless coconut oil

4 tbsp butter

3 tsp baking powder

2 tsp sugar

1 tsp salt


1 tbsp butter for brushing


What you need for gravy:


5 dl (2 cups) vegan milk

175g chopped sausage

1 small onion

1/2 tsp sage

1/2 tsp thyme

1/2 tsp marjoram

1/2 tsp rosemary

1/2 tsp black pepper

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 tsp tabasco sauce

1 tsp white vinegar


What you need for thickening:


6 tbsp flour

2 tbsp butter


Begin with preheating the oven to 230°C (450°F)


In a bowl gently whisk together flour, sugar and salt. Now add coconut oil and butter, work it together with a whisk trying to keep the fats from melting. The mixture should look crumbly.


Make a well in the centre and pour in the buttermilk, using a spoon work the dough until it comes together.


Coat a flat surface with flour and place the dough. Now work the dough by folding it in on itself 3-4 times. Roll it out into a cylinder so we can cut out our biscuits.


Slice them roughly 3-4 cm thick, place them on a baking tray covered with a sheet. Pop them into the middle of the oven for 16-20 minutes.


While they are baking we will get onto making the gravy. Bring a pan to medium high heat, chop up the sausage and onion and add them into the pan. Fry them off until they look golden.


Now stir in the butter and flour, cook for 5-6 minutes and once it starts bubbling add the seasoning, vinegar, Tabasco sauce and salt.


Slowly add the milk while stirring, cook for 10-15 minutes until it thickens.


Serve in a bowl with the lovely biscuit and a big old spoon of the gravy on top.


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