Ok. So this isn’t the most appetizing looking picture. But it tastes awesome. This biscuits and gravy is (somewhat) healthier than the typical omni version. It is made with lentils after all. Plus there is a few veggies thrown in for good measure. This recipe comes from the October 2008 issue of Vegetarian Times but it is also available online HERE.
I used soy milk for the milk and for the ranch dressing I made the Crazy-Good Ranch from Chocolate-Covered Katie. Thanks to Katie for the fantastic recipe!
The biscuit recipe is below:
Drop Biscuits Supreme
Adapted from The Better Homes and Gardens Cookbook
1 ½ cups white flour
1 ½ cups whole wheat flour (I use pastry)
4 teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt
¾ teaspoon cream of tarter
¾ cup Earth Balance margarine (1 ½ sticks)
1 ¼ cup soy milk + 1 tablespoon lemon juice or vinegar
Preheat oven to 450 degrees F
Combine the soy milk and lemon juice or vinegar in a cup. Stir and allow to sit.
In a large bowl, combine the flours, baking powder, sugar, and salt. Cut in the Earth Balance using a pastry cutter until the mixture resembles coarse bread crumbs. Make a well in the center and add the soy milk mixture. Stir until just combined.
Drop by large spoonfuls on an ungreased baking sheet. You should have about 10 biscuits. Lightly shape with your hands to make them somewhat evenly shaped.
Bake for 10 to 12 minutes, or until golden.