One of my absolute favorite breakfast dishes in the whole-wide world is biscuits and gravy. My Dad would always make it for me on my birthday when I was little. He would even make it for my friends when I would have sleepovers. (What a great Dad, huh!?!)
When I moved out, I would still crave this comforting dish. Unfortunately for me, I found out I’m highly allergic to cow’s milk, specifically the protein casein. I’m not the typical “lactose intolerant” gal. The type of allergy I have wreaks havoc on my digestive tract days after consumption. This prompted me to find an alternative that was just as tasty as the original. Hence, this recipe was born.
My Sweetie now begs for this dish like I used to as a child. I smile with the thought that I have passed on my love for this dish that will always remind me of my Dad. Recently, when my family (Dad included) visited for the holidays, I made them my version, and everyone ate it up like the recipe hadn’t changed. Woohooo! I call that a success!
Adapted from a recipe by Chez Bettay, original recipe found here:
- 1/2 cup all-purpose flour
- 1/2 cup brown rice flour
- 1/3 c. unsweetened soy milk
- 1 tsp. apple cider vinegar
- 2. T. goat milk yogurt, plain
- 3 T. Coconut oil
- 1/2 tsp. salt
- 1.5 tsp. baking powder
Makes 4 biscuits.
Add the flour to your food processor with the coconut oil, sea salt, and baking powder. Pulse until slightly combined.
Pat dough into a 3/4in to 1 in thick. Slice into 4 parts. Take each part and form into a biscuit. Or use biscuit cutters.
Place onto a greased cookie sheet. Brush tops with a little more melted coconut oil. Bake for 13-15 minutes.
- 2 T. coconut oil
- 3 T. Brown rice flour
- 1.5 c. unsweetened soy milk
- salt & lots of fresh cracked pepper
- 4 patties of sausage, crumbled
- tiny bit of ground sage
While the biscuits are baking we can start making the gravy.
Brown the sausage over medium high heat.. Remove from the pan and set aside.
Reduce heat to medium/medium-low. Add the coconut oil and flour to the pan and cook to make a roux. Cook slightly to get rid of the floury flavor.
Keep some extra soy milk on hand if the gravy begins to thicken too much. You will be able to thin it out by adding a tiny bit of soy milk at a time until you get the gravy consistency you like.
What is your all-time favorite breakfast? I would love to hear about it in the comments.
I will note that you can make your own “veggie sausage” with TVP by moistening the TVP with water or broth and then seasoning it with sage, salt, and pepper (which I did in this recipe since I was short on sausage patties). If you would like to know more about how to cook with TVP, please let me know in the comments section.
Until next time, I send you peace, love, and good energy.