My Dad and I loved to get biscuits and gravy together on Saturday mornings. It is one of my favorite childhood memories. Since switching my diet 4 years ago, I haven’t had any biscuits and gravy! It just never crossed my mind to make a plant-based version until now. I have served this for multiple meat-eaters and they all approved and couldn’t tell a difference that it wasn’t made with real sausage. This is a quick and easy recipe!
Ingredients
- 16 oz can refrigerated biscuits
- 2 packages of Beyond Beef Breakfast Sausage patties
- 1/2 cup almond flour
- 3-4 cups of milk
- salt and pepper to taste
- 3-4 teaspoons of fennel seeds
Cooking Directions
- Bake biscuits according to package
- Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, and then break up into crumbled pieces
- Stir in flour
- Gradually add milk, cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2-3 minutes, stirring constantly.
- Season with fennel seeds, black pepper and salt to taste
- Split biscuits in half, and top with gravy
*For leftover sausage gravy, warm up on stove and add a little more flour and either water or milk.
