Biscuits and Gravy

My mom makes the best biscuits and gravy you will ever eat. This is the recipe. You’re welcome!

Biscuits
1 cup whole wheat flour
1 cup white flour
2 tsp baking powder
1 tsp salt
1/2 cup water
1/2 cup oil
1/2 cup dairy free milk (soy, rice, etc.)

Directions:
Mix dry ingredients well before adding the wet. Batter should make 9 biscuits. Place on prepared baking sheet and bake at 350 for 30 minutes.

Gravy (Nut Version)*

1 brick tofu, cubed
1 Tbsp McKay’s Chicken Seasoning
3 cups water
3/4 cup raw cashews
3 Tbsp white flour
1 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1Tbsp nutritional yeast
1 Tbsp McKay’s Chicken Seasoning

Directions:   Cube tofu place in oiled deep frying pan. (I just spray with oil). Dust with one tablespoon McKay’s chicken seasoning and cook on medium heat until lightly browned, turning every so often to prevent burning and allow for even cooking. While this is cooking, blend the remaining 8 ingredients in a blender until smooth. Add to the tofu and stir gently with a spatula to prevent burning. Bring to a boil to thicken and serve with biscuits.   

Note: You can use TVP (textured vegetable protein) instead of the cubed tofu for variation.

*For nut-free version, omit water and cashews and use 3 cups plain, unsweetened soymilk, and cornstarch/water thickener (it’s been awhile since I’ve made it this way, I think it’s about 1/4 cup cornstarch, and 3/4 cup water).