3/4 cup coconut milk
1/4 cup water
1 tablespoon apple cider vinegar
1 cup tapioca flour (130g)
1 cup rice flour (170g)
2 teaspoon baking powder (10g)
1/2 teaspoon baking soda (4g)
1/4 teaspoon salt
1/2 tablespoon dried basil (2g)
1 teaspoon dried dill
3 tablespoon cold vegan buttery spread (45g), try Earth Balance brand
1/4 cup vegan buttery spread (40g), try Earth Balance brand
1/2 yellow onion, diced (135g)
4 large garlic cloves, minced
5 cup mushroom, sliced (365g)
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon salt
1/4 cup rice flour (40g)
2 cup of water (475ml)
1 tablespoon soy sauce
5 turns fresh black pepper
InstructionsMake the biscuits by placing butter in the freezer for at least 10 minutes. Preheat oven to 450 degrees F.
Lightly oil a baking sheet or place a piece of parchment paper over the baking sheet.
Combine coconut milk, water, and apple cider vinegar in a small bowl, and set aside.
In a medium size bowl, add rice flour, tapioca starch, baking powder, baking soda, salt, dried basil, and dried dill. Gently stir to combine.
Add cold buttery spread to flour mixture and use a pastry cutter or two knives to incorporate. Refrain from over mix, it will lead to hard biscuits.
Pour in the coconut milk/apple cider mixture, and stir until just combined.
Place 1 heaping tablespoon of batter (45g) at a time on a baking sheet, and cook for 10 minutes. Makes 12 biscuits.
Make the gravy by first melting the buttery spread in a large skillet, and saute the onions and garlic for 5 minutes.
Add mushroom, thyme, marjoram, basil, and salt, and cook for 4 minutes, stirring occasionally so that mushrooms don't stick to the bottom of the pan.
In a small mixing bowl add the water and rice flour, and whisk to combine.
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