Biscuits and Gravy


  • for the biscuits:
  • 1 1/2 of whole wheat flour
  • 1 cup of all purpose flour
  • 1 tbs of aluminum free baking powder
  • 1/2 tsp of pink himalayan salt
  • 1/4 tsp of baking soda
  • 1 cup of rice milk
  • 1/4 cup of raw coconut oil
  • 1/2 tsp of apple cider vinegar
  • for the gravy:
  • 1 tbs of olive oil
  • 2 cloves of minced garlic
  • 1/2 cup of chopped yellow onion
  • 1 tsp of fresh thyme
  • 3/4 tsp of black pepper
  • 1 1/2 cups of choped portobello mushroom
  • 1/2 of soaked black beans
  • 1 cup of vegetable stock
  • 1 tbs of all-purpose flour
  • 1 tsp of soy sauce
  • 1 tsp of paprika
  • 1/2 tsp of red wine
  • 3/8 tsp of pink himalayan salt
  • 1/4 tsp of cayenne pepper


  1. In a medium sized bowl combine dry ingredients for biscuits and stir well, in another medium sized bowl combine wet ingredients and stir well, combine wet to dry ingredients and knead to form dough (do not over knead)

  2. Preheat oven to 425°, spread dough out with hands to about a 1/2 to 1 inch thick rectangle use a glass or cookie cutter to cut dough and place pieces onto a baking sheet

  3. Once the oven is preheated place baking sheet in oven for about 15 minutes, until slightly golden brown

  4. In a small pan over medium heat add olive oil, garlic, thyme, and pepper, stir for about 1 minute and turn off heat and set aside

  5. In a cast iron pan over medium heat add portobello mushrooms and stir well for about 5 minutes, then place mushrooms into a blender or food processor along with black beans, blend together until well combined (do not over blend)

  6. Pour mixture back into skillet on medium low heat, add vegetable stock and flour stir well, then add onion mixture, soy sauce, wine, and seasonings

  7. Let simmer for a few minutes

  8. Remove biscuits from oven and allow to cool for 5 minutes, slice in half and top with gravy and garnish with fresh chopped parsely, served open faced or as a sandwich and enjoy???? #threebunnies

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