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Vegan Biscuits and Mushroom Gravy are a spin-off of the traditional Southern favorite. Made from scratch, this recipe comes together in an hour. Coconut milk helps form a nice crumbly biscuit, while the mushrooms add a depth of flavor to the gravy.
Recently, I took a little weekend trip to Asheville, NC. I read about a restaurant called Biscuit Head which specialized in Biscuits and gravy (I bet you didn’t see that coming, did you?). Now, I usually try to eat healthy-ish breakfasts like multigrain waffles or overnight bulgar wheat, but Biscuit Head has 3 different vegetarian gravies. Three of them! And you can order them as a flight. You don’t have to pick just one.
Obviously, I had to try this.
I attempted to go on Saturday but the line was out the door and around the corner. I wasn’t quite that eager to eat biscuits. But Sunday, on my way home from the flea market, I stumbled on another Biscuit Head restaurant. This location only had a small crowd of people waiting outside. I mean, if two locations had lines out the door on two different days, maybe it was worth the wait. So I waited.
I waited 50 minutes just to order biscuits and gravy. Long story short, Biscuit Head is worth waking up early to beat the crowd, but maybe not standing in line. BUT, their biscuits and mushroom gravy was so good that I decided to make my own. This recipe is not meant to be a copycat, it was merely inspired by the restaurant.
Start by making the biscuit dough. Don’t overwork the dough or the biscuits won’t rise. Unlike a loaf of bread, you really don’t want any gluten to develop by kneading the dough. If you’re interested in some of the science behind it, check out this article by Southern Kitchen.
As you can see in the next picture, I folded my dough into a neat little rectangle. DON’T do that. It’s better to roll the dough out thickly and then cut little circles out with a biscuit cutter. Press straight down and come back up without twisting. Twisting can also prevent the biscuits from rising.
You should have plenty of time to make the gravy while the biscuits are baking. Sorry I don’t have any pictures of the gravy making process for you. Gravy is really more of a taste-over-beauty kind of food.
Serve the biscuits and mushroom gravy while it’s still hot and