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Southern Biscuits and Gravy

Southern Style Biscuits
By Melody Prettyman

Ingredients
2 1/4 cups sifted unbleached flour
1/2 teaspoon salt
1/2 tablespoon baking powder, aluminum free
4 tablespoons Earth Balance margarine
1 cup soy milk, plain
1 tablespoon lemon juice, fresh

Directions

Preheat oven to 400°

In mixing bowl, sift together flour, baking powder and salt and mix well. In a separate bowl sift these ingredients together to mix well. Add the Earth Balance, using your fingertips, rub the margarine and flour together until mixture is crumbly, do this as fast as possible.
Combine the lemon juice and milk. Make a well in the flour mixture and pour the milk into it. Using your hands, carefully fold the milk and flour mixture together. This will be sticky.
Pour mixture onto floured surface. Pour 1/8 cup flour over top of mixture and gently folding to mix the remaining flour into the biscuits, (Keep the surface floured to keep from sticking). Gently roll to about 1 inch thick and cut with biscuit cutter. Place biscuits close together onto small sheet pan.
Bake for 12-15 minutes until lightly golden.

Chef’s Note…
Do not over work the mixture. I use a single action baking powder and have to make the biscuits as fast as possible. Make sure to have all ingredients out and ready to mix. Once you try this recipe you will be hooked! For gluten-free use an all purpose gluten-free flour blend. Add additional Tbsp. margarine, 1/4 cup less milk.

Vegan Country Gravy
By Mark Anthony

Ingredients
6 Tbsp olive oil
1/2 cup unbleached flour
1 quart soy milk
4 vegan breakfast sausage patties
2 Tbsp onion powder (optional)
pinch sea salt to taste
pinch of crushed red pepper flakes (optional heat)
1 tsp red pepper

Directions
In a large heavy bottomed sauce pan,  sauté your favorite vegan sausage until brown and then crumble into small pieces.  Remove the sausage from the pan and set aside.  Add the oil and stir in the flour to make a roux.  Cook this oil and flour mixture over low heat until the flour is a creamy brown, stirring often with a whisk to prevent burning.  Roux takes on a creamy brown color when cooked.
Preheat the plain soy milk over medium heat until hot, but not boiling.

Pour half of the soy milk into the bubbling browned flour and whisk quickly. Then add the remainder and whisk until smooth.  Add the crumbled sausage pieces and stir into the gravy.
Remember that the gravy will solidify as it cools. If you reheat the cold gravy leftovers after refrigeration, you may have to add a little soy milk to get it back to a serving consistency.

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