Step by step

Method

7 steps

1. 1

   Preheat oven to 450 degrees F (232 C) and prepare biscuits. Add to baking sheet. Place in the oven once you get to step 6 (when adding the walnuts to the gravy).

2. 2

   Add butter or olive oil to a cast iron skillet or large saucepan over medium heat. Then add garlic, onion, mushrooms, and walnuts and season with a healthy pinch each salt and pepper. Cook for 3-4 minutes or until the onions are translucent. Near the end of cooking, add the herbs (optional).

3. 3

   Slightly reduce heat. Add flour and whisk to coat. Cook for 1 minute.

4. 4

   Then slowly whisk in broth then add almond milk 1/4 cup (120 ml) at a time, building up to desired thickness (it will continue thickening as it cooks). Season again with a pinch each salt and pepper.

5. 5

   Cook until thickened, stirring frequently, over medium-low heat. Taste and adjust seasonings as needed. I go heavy on the pepper out of preference.

6. 6

   Keep on low until you’re ready to serve, adding more almond milk as needed if it gets too thick. (Bake biscuits for 10-15 minutes.)

7. 7

   To serve, split biscuits and top with gravy. Store leftovers separately - store gravy covered in the fridge for up to 3-4 days, and store biscuits (once completely cooled) at room temperature in a tupperwear or plastic bag. Reheat in a 350-degree F (176 C) oven to keep flakiness intact.