Biscuits and Creamy Sage Gravy

Julie Hasson shares her savory biscuits and gravy recipe from her latest cookbook.


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biscuitsandsagegravy

This comforting recipe from Julie Hasson’s Vegan Diner, will quickly satisfy your need for diner food. Make it for breakfast, lunch, and dinner.

Serves 2 

 For the Fluffy Biscuits

What You Need:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 4 tablespoons (1/4 cup) shortening, chilled
  • 3/4 cup unsweetened soymilk (or other non-dairy milk)

What You Do:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. 
  2. In a large bowl, whisk together flour, baking powder, and salt. Using a pastry blender, cut shortening into the flour, until it becomes sandy-textured and has little bits of shortening the size of small peas. Add soymilk and stir just until the dough comes together. It should be a little sticky.
  3. Place dough on a lightly floured surface and gently pat into a mound about 1-inch thick. Using a 3-inch round biscuit or cookie cutter (or an upside-down glass), cut out 6 biscuits. Make sure not to twist the cutter or glass, just press straight down. 
  4. Place biscuits on the prepared baking sheet about one-inch apart. Bake in preheated oven for 15 to 20 minutes, or until golden brown. Halve warm biscuits, and serve topped with Creamy Sage Gravy

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