Classic Buttermilk Biscuits with Savory Gravy
Bring the charm of a classic diner breakfast to your home with these fluffy buttermilk biscuits and savory gravy.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Whisk
- Measuring cups
- Cookie cutter or pint glass
- pot
Ingredients
For the biscuits:
- 235 ml soymilk
- 30 ml lemon juice
- 250 g all-purpose flour
- 36 g vital wheat gluten flour
- 26 g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 28 g nondairy butter melted
For the gravy:
- 42 g nondairy butter
- 32 g all-purpose flour
- 470 g vegetable broth
- 1 teaspoon black pepper
- 227 g crumbled seitan or meat substitute
Instructions
To make the biscuits:
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Combine soymilk and lemon juice in a small bowl and set aside to curdle into buttermilk.
- In a mixing bowl, combine flours, sugar, baking powder, baking soda, and salt.
- Stir the melted butter into the buttermilk mixture.
- Add the wet ingredients to the dry ingredients and knead into a soft dough.
- Adjust consistency with extra flour or water as needed.
- On a floured surface, flatten the dough into a 1-inch (2.
- 5 cm) thick disk.
- Use a cookie cutter or glass to cut out 6 biscuits, reforming the dough as needed.
- Place biscuits on the prepared baking sheet and bake for 18–23 minutes, until lightly browned.
To make the gravy:
- Preheat a pot over medium-high heat.
- Melt the butter until bubbling.
- Add flour and whisk vigorously to form a thick yellow paste.
- Gradually pour in vegetable broth, whisking constantly until the desired gravy consistency is achieved.
- Remove from heat, stir in black pepper and crumbled seitan.
- Serve biscuits open-faced with a generous helping of gravy on top.
Notes & Wine Advice
Wine Advice:
Pair with a light, crisp white wine like Pinot Grigio or a mimosa for a delightful brunch experience.Nutrition values
Calories: 250 kcal | Carbohydrates: 28 g | Protein: 8 g | Fat: 10 g | Sugar: 3 g