The plant-based version of a traditional southern favorite, these mile-high, buttery biscuits are pure magic all on their own. They’re also the best biscuits I’ve ever had, vegan or not. Cover them in tempeh sausage gravy and they become otherworldly. The tempeh sausage is hearty, meaty and smoky, which makes it an excellent substitute for pork.
Serves: 4
4 cups (480 g) all-purpose flour
4 tsp (16 g) baking powder
1 tsp baking soda
2 tsp (10 g) salt
2 tsp (4 g) black pepper
1½ cups (360 ml) nondairy milk
1 tsp apple cider vinegar
½ cup (120 g) cold vegan butter
½ cup (120 g) solid coconut oil
¼ cup (25 g) finely chopped fresh chives
Olive oil, as needed
1 tbsp (15 ml) olive oil
8 oz (240 g) tempeh
Salt, to taste
Black pepper, to taste
2 tsp (10 ml) soy sauce or coconut aminos
1 tsp liquid smoke
¼ cup (60 g) vegan butter
¼ cup (30 g) all-purpose flour
2 cups (480 ml) almond milk or other nondairy milk
Preheat the oven to 450°F (232°C). Spray a medium baking sheet with nonstick spray.
To make the black pepper–chive biscuits, sift together the flour, baking powder and baking soda in a large bowl. Stir in the salt and black pepper.
In a small bowl, whisk together the milk and vinegar. Set the mixture aside for 1 minute to thicken.
Meanwhile, break the butter and coconut oil into small pieces with your hands and drop the pieces into the flour mixture.
Using a fork or your fingers, press and pinch the butter and coconut oil into the flour until the flour resembles sand. Add the chives.
Pour the milk and vinegar mixture into the flour mixture, stirring to combine. When the mixture gets too hard to stir, knead it with your hands for about 1 minute until a smooth ball of dough forms.
Transfer the dough to a floured surface and pat it out flat. Fold the dough over, then pat it out, then fold it over again. Pat it out, then roll the dough out until it is ½ to 1 inch (13 mm to 2.5 cm) thick.
Cut the dough into circles with a cookie cutter or cup. You should get about 8 large biscuits.
Place the biscuits on the prepared baking sheet up against each other. (If they are all touching, they will rise more.)
Brush the tops of the biscuits with the olive oil and bake for 15 to 18 minutes, or until they are golden brown and baked through.
While the biscuits bake, make the “sausage” gravy. Heat the olive oil in a large nonstick skillet over medium-high heat.
Crumble the tempeh into small sausage-like pieces, then add them to the skillet. Season the tempeh with salt and black pepper. Sauté until the tempeh crumbles are brown, 5 to 7 minutes.
Add the soy sauce and liquid smoke. Toss to combine and sauté for 1 to 2 minutes. Transfer the tempeh crumbles to a medium bowl and set it aside.
Add the butter to the skillet and melt it over medium-low heat. Once the butter has melted, add the flour and whisk to combine and make a roux. Simmer the roux for 1 to 2 minutes to thicken and brown a bit.
Add the milk and whisk to combine with the roux, making sure there are no lumps. Season with a few pinches of salt and black pepper. Simmer the gravy, whisking frequently for 2 to 3 minutes, or until the gravy is thick.
Add the tempeh crumbles to the gravy. Stir to combine. Taste and adjust the seasonings, as needed.
When the biscuits are done, cut a biscuit open on a plate and cover it with about ¼ cup (60 g) of gravy.