Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (15g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 3/4 cup (180ml) cold buttermilk
  • 12 oz (340g) plant-based breakfast sausage crumbles
  • 2 tbsp (30g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 1/2 cups (600ml) unsweetened soy milk
  • 1 tsp (5g) cracked black pepper
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) smoked paprika

Instructions:

  1. Preheat oven to 425°F (218°C). In a large bowl, whisk together 250g all-purpose flour, baking powder, and salt.
  2. Cut in 115g cold cubed butter using a pastry cutter or forks until the mixture resembles coarse crumbs with pea-sized lumps.
  3. Gently stir in the cold buttermilk until a shaggy dough forms; avoid overworking the dough.
  4. Turn dough onto a floured surface, pat to 1-inch thickness, and cut into 8 equal rounds.
  5. Place biscuits on a baking sheet so they are just touching and bake for 12–15 minutes until mahogany-colored.
  6. In a cast iron skillet over high heat, sear the plant-based sausage crumbles until browned and craggly.
  7. Stir in 30g butter and 30g flour, whisking constantly to create a roux.
  8. Gradually whisk in the soy milk in three stages, tempering the liquid to ensure a smooth, glossy emulsion.
  9. Simmer until thickened, then stir in cracked black pepper, salt, and smoked paprika.