The other afternoon as I was studying, I suddenly felt a craving for biscuits and gravy. And no, I haven’t suddenly gone off the Veggie wagon- I was craving my favorite nutritional yeast gravy. I’ve also been wanting to try more of Bette Hagman’s recipes in her “The Gluten Free Gourmet Cooks Comfort Foods.” Although I love Bette, her idea of comfort foods and mine often differ. Jello salad will NEVER be something I think of in the same sentence as “comfort food.” And sadly, her Summer Aspic and other similar recipes send shivers down my spine. But I do have a secret weakness for biscuits, and occasionally make biscuits using her “Gluten Free Gourmet Cooks Fast and Healthy” bisquik like mix. This time I turned to her newest book to try her Featherlight Biscuits on page 226. Because I never have fresh buttermilk, I used powdered, reconstituted buttermilk, but otherwise followed the simple recipe. It made a easily handled, workable dough which I easily cut out using a 2 1/2 inch biscuit cutter. The only thing was, I ended up with 6 biscuits, so next time I might double the recipe. When DH came home for lunch, I surprised him with freshly made biscuits, steamed fresh organic peas, and nutritional yeast gravy. Ridiculously domestic, no? The whole meal was a resounding success and he made short work of his alloted biscuits. I don’t actually like peas, so I ate a few and enjoyed my own little comfort meal of biscuits and vegetarian gravy. Mmm, mmm, satisfying. I would give the biscuits an 8/10, but probably wouldn’t make them often due to the low nutritional value of the Featherlight mix.
You can find the recipe for nutritional yeast gravy here