Vegan Biscuits & White Pepper Gravy
"The Superfun Times Vegan Holiday Cookbook" byIsa Chandra Moskowitz
2 Teaspoons Apple Cider Vinegar
1 Cup Unsweetened Vegan Milk
2 1/2 Cups All Purpose Four
4 Teaspoons Baking Powder
1 Tablespoon Sugar
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/4 Cup unrefined Coconut Oil, room temperature
1/2 Cup Cashews, soaked in water at least 2 hours and drained
2 Cups Vegetable Broth
3 Tablespoons Olive Oil
3 Tablespoons All Purpose Flour
1/4 Teaspoon Salt
1/4 Teaspoon White Pepper
Chopped Fresh Parsley, for garnish
Make the biscuits. Preheat oven to 425.
In a small bowl mix together the apple cider vinegar and milk, set aside.
Mix the flour, baking soda, baking powder, salt, sugar into a large mixing bowl making a well in the center. Cut the coconut oil into the dough with a pastry cutter until it resembles coarse crumbs. Pour in the milk mixture and blend with a fork, being careful not to overmix.
Turn the dough out onto a floured surface and roll into a 1" thick disc. Use a 2" round cookie cutter or drinking glass to cut out biscuits, adding them to a baking sheet.
Bake until puffy and golden brown, about 15 minutes, then transfer to a rack to cool.
Make the gravy. Combine the cashews and broth in a blender. Puree until completely smooth.
Preheat a sauce pot on medium. Add oil, then sprinkle in the flour, stirring until smooth and brown, about 5 minutes. Add blended mixture, lowering heat. Cook while stirring, about 3 minutes until thickened. Add salt and pepper, cook for 2 more minutes.
Serve the biscuits with the gravy, garnishing with parsley.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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