Meatless Saus'ge Biscuits and Gravy Recipe

Preheat the oven to 425°F (220°C).

In a large bowl, mix together the Chef's lime Buttermilk Biscuits ingredients, including flour, baking powder, and salt.

Cut in the cold vegan butter until the mixture resembles coarse crumbs.

Stir in the almond milk until just combined, being careful not to overmix.

Turn the dough onto a floured surface and knead gently a few times. Roll out to about 1-inch thickness.

Cut out biscuits using a biscuit cutter or a glass and place them on a baking sheet.

Bake for 12-15 minutes or until golden brown.

While the biscuits are baking, prepare the gravy. In a skillet, cook the Molly's kitchen plant-based breakfast sausage patty and Cross Valley Farms red onions over medium heat until browned.

Sprinkle the 1/4 cup of flour over the sausage and onions, stirring to combine.

Gradually whisk in the vegetable broth and almond milk, cooking until the gravy thickens, about 5-7 minutes.

Season the gravy with garlic powder, black pepper, and salt to taste.

Serve the biscuits warm, topped with the meatless sausage gravy and garnish with fresh chopped cilantro.

Equipment Needed

Spice Level:

Dietary