Cruz Chop Vegan Biscuits & Gravy
Published By Mushroom Angel
First, preheat the oven to 425 degrees F and line a pan with parchment paper. Place the vegan butter in the freezer for a few minutes. Combine the dry ingredients either in a large bowl OR food processor. Add cold vegan butter to dry ingredients in the food processor or a large bowl. Pulse or cut with a pastry cutter until crumbs form. If you use a food processor, dump the mixture into a
bowl. Pour the vegan buttermilk into the bowl, saving a few tablespoons for brushing the tops. Mix until a shaggy dough forms. Scoop it onto a lightly floured surface and gently form it into a rectangular shape. Fold one side into the center, then the other. Turn it a half turn, and flatten again gently into a rectangle. Repeat two more times. This is what makes all those flaky layers! On the last turn, flatten to about 1 inch thick and cut into circles using a biscuit cutter.
Vegan Biscuit Gravy
1⁄3 cup of Gluten free flour
3 cups of Unsweetened soy, oat, or almond milk
1 tablespoon vegan butter
1/8 teaspoon dried thyme
1/8 teaspoon dried crushed rosemary
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt, or more to taste
1/2 teaspoon ground black pepper
The Vegan Gravy
Add flour, cashew milk, and vegan butter into a small saucepan. Cook on medium heat for 5-10 minutes, constantly stirring until the gravy thickens. Add the thyme, rosemary, red pepper flakes, salt, and pepper. Taste the gravy and add any additional seasonings, salt, or pepper, as desired.
Charred 8 Oz of Cruz Chop
Preheat a large pan to medium-high heat, 350 - 375 degrees, with a tablespoon of oil, and cook Cruz Chop for about 12 minutes until charred, i.e., not wet visually but not burnt.
Pour warm gravy over warm biscuits, then top with charred Cruz Chop and enjoy!