Ingredients

• • 1 Bag of Buttermilk Biscuit Mix
• • 6 oz vegan butter, divided
• • ¾ to 1 cup coconut milk, divided
• • Zest and juice of ½ lemon
• • 2 tbsp flour
• • 2 cups vegetable broth
• • 1lb root vegetable frozen mix, or vegetable of choice
• • ½ yellow onion
• • 2 cloves garlic, minced
• • Salt and pepper to taste

I have to admit something…I am, at times, a vegan-skeptic. There is something in my initial reaction when hearing that certain recipes are being made vegan that makes me wary – I’ve had poor experiences with different vegan and plant-based ingredients like butters or cheeses. However, this recipe has turned my impression on its head! And was loved by my youngest, Sarah, who is still at home – she seriously couldn’t believe that this biscuits and gravy recipe was completely vegan!

As I always say, biscuits are an adaptable bake. I’ve substituted the fats, the liquid, pretty much everything but the flour. Knowing this, years ago I developed my go-to recipe for dairy free biscuits. I sub the salted butter for a high-quality plant-based butter and the classic buttermilk for a little but of citrus juice and coconut milk to give the dough a similar tang. These biscuits bake up beautifully – you probably wouldn’t be able to taste a huge difference in a blind taste test!

I paired this batch of vegan biscuits with a Roasted Root Vegetable “Gravy”, also completely dairy-free. Using a roux with plant-based butter, I thickened up coconut milk and vegetable broth to a silky gravy. Letting the root vegetable mix (along with yellow onion and garlic) brought a gorgeous autumnal color to the gravy – perfect for the season!

Instructions:

1. Preheat the oven to 400ºF.
2. In a large mixing bowl, add the Buttermilk Biscuit Mix. Set aside ½ cup of flour in a small separate bowl for dusting.
3. Add 4 oz of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add in the zest and juice of ½ lemon.
4. Make a well in your flour mixture and add in ½ cup coconut milk. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional coconut milk a small amount at a time.
   
5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
7. Melt the rest of the butter and brush the top of each biscuit.
8. Bake for 16-18 minutes, rotating the pan halfway through.
9. For the gravy, heat a pan or cast iron skillet over medium heat. Add in 1-2 oz remaining butter and 2 tbsp flour. Mix to create a roux.
10. Add in ¼ cup coconut milk slowly, whisking constantly. For remaining liquid, add in 2 cups of vegetable broth while whisking.
11. Once gravy has come together, add root vegetables, onion, and garlic. Mix well to combine and allow to cook over medium low heat until gravy thickens. Season with salt and pepper to taste.
12. To serve, add biscuits to a plate or bowl and ladle a generous amount of root vegetable gravy over the top. Enjoy!
    

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Buttermilk Biscuit Mix