We're both home. Work is slow. Why not treat ourselves to proper breakfast? Super proud of how I managed to make this one vegan. Be impressed!
Sources: Sothern Cast Iron Magazine & Blue Kitchen | Serves: 2-3| Time: 40 min
Changes
Biscuits: used instant espresso instead of instant coffee; used vegan butter; made vegan buttermilk; skipped egg
Gravy: used vegan butter; used coconut milk instead of whole milk
Ingredients
Biscuits
1 1/2 cups flour (I think I should have added another 1/4 cup. Use your best judgement)
1 tbsp sugar
1 tbsp instant espresso
1/4 cup vegan butter
2/3 cup vegan buttermilk (2/3 cup coconut milk + 1 tbsp lemon juice or apple cider vinegar)
Oil, to brush the tops of the biscuits
Gravy
3-1/2 tbsp butter, divided
1-1/2 cups diced Portobello #mushrooms
1/2 tsp whole fennel seeds
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
S&P, to taste
1/3 cup strong black coffee
1-1/2 tbsp all purpose flour
2 cups coconut milk
Instructions
Start with some biscuit prep. Preheat oven to 425F. Line a cast iron skillet with parchment paper or a silpat. Prepare vegan buttermilk (give the milk at least 5 min to curdle).
Get the mushroom mix for the gravy done first. Melt 1 tbsp of vegan butter in a nonstick skillet or pot over medium flame. Add diced mushrooms and toss to coat with butter. Add fennel seeds, thyme and red pepper flakes. Season with salt and black pepper, being generous with the pepper. Toss to combine and cook mushrooms, stirring frequently, until browned, tender and slightly cooked down in volume, about 5 minutes. Add coffee and cook until almost evaporated, stirring frequently, 1 to 2 minutes.
Transfer mushroom mixture to bowl and set aside. Do NOT wipe skillet or pot.
Turn your attention the biscuits now. In a large bowl mix together all of the dry biscuit ingredients until well combined. Slowly pour the buttermilk in and combine well. Turn the dough onto a heavily floured surface. Roll out the dough to a 3/4 inch thickness. Use a 2 1/2 inch pastry cutter to cut the dough. Move biscuits to skillet. Brush them with canola oil.
Pop those suckers in the oven for 12-14 min (until golden brown). If they're done before your gravy is, turn the oven down to 200F to keep them warm.
While the biscuits bake, let's get back to the gravy. Melt remaining butter in skillet and sprinkle in flour. Cook, whisking continuously, until flour and butter combine and flour browns slightly, 2 to 3 minutes.
Stir in milk and bring to a boil. Return mushrooms to the skillet. Reduce heat to low and cook until gravy thickens, stirring occasionally, 5 to 10 minutes. Taste and adjust seasonings.
Plate your biscuits. Ladle out your gravy on top. Enjoy!
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