Before you run screaming from this recipe, insisting that biscuits and gravy are sacred and should never be made “healthy,” let me assure you that this recipe is still loaded with carbs, fat, and salt. Okay? They’re still yummy comfort food, I promise, or I wouldn’t have bothered. But they are still lower in saturated fat and have no cholesterol. So you can feel a tad bit less guilty about enjoying them. And vegetarians, vegans, and the lactose intolerant can indulge in the fun with you instead of sulking. Give them a try!
*Notes before we begin:
1) This recipe makes 5-6 good-sized biscuits.
2) Start the biscuits first, then make the gravy while they cook. By the time the gravy is ready, they can come out of the oven and you can serve it all up hot.
2 1/4 cups (540 mL) all purpose or whole wheat flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1/4 cup (60 mL) canola oil (other oil will work; I happen to like canola)
3/4 cups (180 mL) soy or almond milk
*Preheat oven to 450 F (225/230 C).
*Sift the flour, baking powder, and salt into a medium bowl. Add the oil and non-dairy milk (soy or almond are best; I find rice milk too watery for this sort of thing) and stir. The consistency should look about like this:
***Very important: let the dough rest after you have stirred it. Any time you stir/mix flour, you activate the gluten in it. This is what gives bread dough its “stretchy” quality. What works in bread dough doesn’t work in biscuits, though. Let the dough rest for about ten minutes before baking so the gluten relaxes. The result is a lighter, less chewy biscuit.
*Spoon batter onto non-stick baking sheet (you should have enough for 8 medium-sized biscuits). If you want to get all fancy and roll out the batter and cut the biscuits with a cookie cutter, you can. I never bother with this step, though. I prefer the rustic look, and can also be lazy.
*Bake for 12-15 minutes, until golden-brown. This gives you just the right amount of time to make the gravy.
GRAVY: (Yes, it is vegan but I promise it isn’t gross!)
2 tbsp (60 mL) extra virgin olive oil
2 tbsp (60 mL) all-purpose flour
2 cups (480 mL) homemade veggie stock (or store bought, but then you will likely not need any salt; taste to be sure)
Salt and freshly ground black pepper to taste.
*Heat oil over medium heat for 1-2 minutes. Add the flour and stir with a wooden spoon until mixed thoroughly. Allow to brown a bit–1 to 2 minutes additional. Then gently whisk in the stock until it begins to thicken (see above). Salt and pepper to taste.
Serve over biscuits!