Ingredients
Dry
- 1 cup nine-grain flour blend (or a mix of whole wheat, oat, spelt, and barley flours)
- 1.25 cup all-purpose flour (plus extra for dusting)
- 1 Tbsp baking powder
- 0.5 tsp baking soda
- 1 tsp sea salt
- 0.5 tsp freshly cracked black pepper
Other
- 10 oz mixed wild mushrooms (such as chanterelle, shiitake, cremini, and oyster; sliced)
- 1 qty shallot (finely minced)
- 3 cloves garlic (minced)
- 1 Tbsp fresh thyme (chopped)
- 1 tsp fresh sage (finely chopped)
- 3 Tbsp all-purpose flour (for thickening gravy)
- 1 Tbsp nutritional yeast
Wet
- 0.5 cup cold unsalted vegan butter (cubed and kept chilled)
- 1 cup unsweetened soy milk (chilled)
- 1 Tbsp apple cider vinegar
- 1.5 cup unsweetened oat milk (for the gravy)
- 1 cup low-sodium vegetable broth (for the gravy)
- 2 Tbsp olive oil
- 1 Tbsp tamari or soy sauce
Method
- 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2. Combine 1 cup unsweetened soy milk and 1 tablespoon apple cider vinegar in a small bowl to create vegan buttermilk; let sit for 5 minutes.
- 3. In a large bowl, whisk together the nine-grain flour, 1.25 cups all-purpose flour, baking powder, baking soda, and 0.5 teaspoon salt.
- 4. Add cold cubed vegan butter into the dry flour mixture. Use a pastry cutter or your fingertips to work the butter in until pea-sized crumbs form.
- 5. Pour in the vegan buttermilk and stir gently with a fork just until a shaggy dough forms. Do not overmix.
- 6. Turn the dough onto a lightly floured surface. Gently pat into a 3/4-inch thick rectangle, fold into thirds like a letter, and gently pat down again to 3/4-inch thickness. Repeat once for extra flaky layers.
- 7. Cut out biscuits using a round cutter without twisting. Place biscuits touching each other on the prepared baking sheet. Bake for 14-16 minutes until golden brown on top.
- 8. While the biscuits bake, heat olive oil in a large skillet over medium-high heat. Add sliced wild mushrooms and cook undisturbed for 3-4 minutes to brown, then stir and cook for another 3 minutes.
- 9. Add minced shallot, garlic, fresh thyme, and sage to the skillet. Sauté for 2 minutes until fragrant.
- 10. Sprinkle 3 tablespoons of all-purpose flour over the mushrooms and cook for 1 minute, stirring constantly to coat.
- 11. Gradually whisk in the vegetable broth, followed by the oat milk, tamari, nutritional yeast, remaining 0.5 teaspoon salt, and cracked black pepper. Bring to a gentle simmer and cook for 4-5 minutes until thick and creamy.
- 12. Split warm nine-grain biscuits in half and generously ladle hot wild mushroom gravy over top. Garnish with extra fresh thyme and cracked black pepper.
Chef's notes
For maximum flakiness, keep all biscuit ingredients as cold as possible until baking. You can substitute any mix of wild or cultivated mushrooms depending on seasonal availability.