This was one of those ah-ha moments. Twice.
First when I realized, duh, I can eat meat; I don’t have to abstain from this favorite breakfast meal because I had Rice Milk to sub for cow’s milk.
And, Two, when I discovered Coconut Oil for better vegan biscuits. 🙂 🙂 🙂
Thus was reborn my Favorite Breakfast:
Soy/Dairy/Egg Free Sausage Gravy & Biscuits
1 lb. Bob Evans Sausage roll, original
1/4 cup (give or take) all-purpose King Arthur flour
Brown the sausage in a skillet – we like to use our Cast Iron skillet – and once it is all cooked, sprinkle on the flour and really coat the ground sausage. Both the meat and the pan should look pretty dry.
Then pour in enough milk to cover the bottom of the pan. Stir the meat until it starts to thicken into a sauce. If it is too thick, add some more milk, about 1/8 cup of milk at a time. Stir some more after each addition until you get a nice consistency.
Quick Bread Biscuits: Richer Biscuits
2 cups flour (I love King Arthur all-purpose flour)
3 tsp baking powder
1 tsp salt
6 Tbs coconut oil
1 cup Rice Milk
Measure out coconut oil and microwave it for 30 seconds or until it is very soft. Add dry ingredients and “cut in” dry with the oil. Then mix in the milk.
Drop by spoonfuls onto greased (or silicone mat lined) cookie sheets and bake at 450*F for 12 minutes. Makes about 20 biscuits.
I haven’t perfected the order of cooking and baking yet, but I’d wager a guess to mix up the biscuits first and get them in the oven before you start the sausage. That way the biscuits are coming out of the oven and cooling while you are making the gravy.
Serve two biscuits in a bowl with sausage gravy poured over top. Enjoy!
I love to hear your thoughts; What is your favorite breakfast recipe? Have you found a way to make it safe for your diet restrictions? Links to relevant info are welcome in the comments.
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