This recipe has saved my life so many hungover mornings. One of the things I miss the most since converting to veganism is really tasty, buttery breakfast biscuits smothered with peppery gravy…just like my grandma used to make. My friend Jessica has figured out how to recreate this delicious breakfast item, which can also be found on her website, theveganvixen.com. Give it a try and let us know what you think! This recipe makes about 10 biscuits, depending on the size you make them. I usually double the recipe and save the extra dough for another day because they are best when they are fresh from the oven!
Preheat oven to 425 degrees. In a large mixing bowl, combine the dry ingredients and then put in the butter and cream. With your hands, mix the butter and cream in until you have a well-mixed biscuit dough. Don't be afraid to get messy...you'll appreciate it later. On a flat surface that has been lightly dusted with flour, roll out your dough to about 1/2 an inch thickness. Using a ring mold or circular cookie cutter, cut your biscuits out and place them on a baking sheet. Bake for approx. 12 minutes or until golden on top.
In a large skillet on medium heat, put about 2 cups of soy milk in and let that warm up. Don't let it boil. Then, start whisking in flour and watch as it starts to thicken up. You don't want to add too much flour, or your gravy will be really thick. Also, the vegan sausage soaks up a bit of moisture, so keep that in mind. You can always add more milk, but its best to be careful so you don't end up with too much gravy. Once you have the flour whisked in and there aren't any lumps, add the vegan sausage and let that warm up. Then, add salt and pepper to taste. I like a LOT of pepper in my gravy, but just go with what makes you happy. Sage is a nice addition, too!