I have to say it feels more like the first day of Summer than Fall here in Montgomery. Yesterday was a balmy, 87 degrees. Nothing says Fall like almost 90! For my favorite season of the year, I am missing my New England weather. Apple picking, chilly mornings, and pumpkin delights. Oooh Pumpkin Delights.... And of course this year's Pumpkinfest is on my birthday! Of all the years, it HAD to be this one. My luck entirely.
But I can't complain, the weather is just as gorgeous, and there is plenty of fall to come. And yet another successful southern recipe gone sinfully. I shall now call these recipes "Sinfully Southern's". While I can't have my gorge of apples this season, I can have me some new recipes to try, and am loving it.
This one came out surprisingly outstanding. I know how much biscuits and gravy are a staple here, and wanted to try my own spin on it, and boy was I satisfied! The biscuits weren't pretty, but the best tasting foods are usually not. And the gravy was creamy and tasty, with none other than some tofu! If you look at the picture below, you would think it were chicken, I swear. Thank you Ree Drummond for my favorite way to cook tofu now!
Sinfully Southern Biscuits & Gravy
serves 3 (2 biscuits, 1/3 of gravy)
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 T sugar
1/4 tsp baking soda
3/4 tsp baking powder
1/2 cup buttermilk (or skim milk mix with 1/2 T vinegar, and let sit)
1 tsp oil
1/2 T cold butter, cut small
Preheat oven to 425, and spray a baking sheet with cooking spray.
Combine the oil and buttermilk, and set aside.
Sift together the dry ingredients, and cut butter in until mixture resembles coarse crumbs (i just used my hands).
Make a well in the middle of dry mixture, pour in milk, and stir until just combined.
Turn out onto a floured surface, and knead about 8 times.
Roll out dough, and cut into 6 biscuits. If you want to make them prettier you can use a biscuit cutter, but I just cut them into 6 pieces with a knife. Transfer to baking sheet.
Brush tops with milk, and bake 10-12 minutes, until golden brown.
Biscuits anxiously awaiting some gravyWhen your biscuits are baking, you can whip up this easy gravy! If your not ready to take the leap into tofu, I suggest trying it with lean ground turkey. I cannot say how this would be, but I can approve of the tofu version!
1/2 package firm tofu, drained (or 1/2 lb lean ground turkey)
1 T soy sauce + 1 T water
1 cup soy milk (or milk of choice)
1 T flour
1 T oil
salt and pepper
First, you want to cook off the tofu. I followed Ree Drummond's recipe here, but reduced my soy sauce to lower the sodium, and replaced with extra water. You can also simply buy reduced-sodium soy sauce.
Heat a non-stick skillet to medium heat, and spray with cooking spray. Add tofu and mash with a potato masher thoroughly. Allow it to cook about 5-7 minutes, stirring occasionally until it starts to brown.
Add the soy sauce, and cook another couple of minutes, until it resembles chicken. You may be able to pull a fast one on your unexpected guests! Or you may find out you actually like tofu. Like I said, this is my new favorite way to make it.
Looks like chicken!Remove from the pan and set aside, and then add oil.
Whisk the flour into the oil, stirring constantly, until mixture starts to turn golden brown. Don't let it get too dark or it will burn.
Once it has started to brown add milk, whisking constantly. Once mixture starts to thicken, add in tofu and season with salt and pepper.
That's all there is to it! I cut my biscuits open and poured that saucy gravy right on top. Served of course with some oven fried okra! I will be making this again for sure. Perfect for any meal!