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This has got to be one of my all time favourite recipes. Since first making this the biscuits have been made again and again with different herbs and spices. Sometimes to be eaten warm with a roast dinner and also allowed to cool and used like a savoury scone, filled with dairy free spread, vegan cheese or whatever I happen to have in the fridge!

One of my favourite additions to the recipe is chopped red chili peppers, 1/2 tsp of turmeric and some fresh, chopped corriander.  Equally good is the addition of some nutritional yeast flakes (adding some almond milk or other liquid to balance out the extra dry ingredient), a couple of cloves of finely minced garlic and then sprinkling with grated vegan mozzarella or cheddar before cooking.

Biscuits
280g of plain flour
1 tbs baking powder
1/2 tsp xanthan gum
1/2tsp baking soda
1/2 tsp salt
4 tbs of marg
1 cup of plant milk
1 tbs cider vinegar

Preheat oven to 220’c

Mix the cider vinegar into the milk and set aside. Combine the dry ingredients. Rub the marg into the flour mix until crumbly. Slowly pour in the milk/vinegar until a sticky dough is formed. Set aside for 5 minutes.

Wet hands and take approximately 1/4 cup of dough. I like to use an ice cream scoop dipped in warm water to help form the balls. Place on a greased or parchment covered baking tray. Pat down, making sure they touch as this helps them keep their shape. Brush with milk or melted dairy free margarine.
Bake for 10 minutes or until golden and sounding hollow when the bottom of the biscuit is tapped.

Mushroom gravy
2 tbs of marg
2 cloves of garlic
1/4 cup of diced onions
1 cup thinly sliced mushrooms
Salt and pepper
1/2 tsp of sage or thyme
1/2 cup of vegetable stock
3/4 cup of plant milk

Add fat to saucepan. Add mushrooms, garlic, onion and salt and pepper.
Cook for 3 to 4 minutes.

Add flour and whisk to coat. Cook for another minute.

Slowly whisk in stock and milk. Season again to taste.

Continue to cook until thickened then remove from heat and pour over biscuits.

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