This classic southern comfort dish gets enlightened with cannabis-infused coconut oil and delicious plant- based friendly ingredients. Enjoy these tasty biscuits buttered up hot from the oven, spread with your favorite nut butter and jam for breakfast, or topped with the bonus country gravy recipe included below!
1 cup white whole-wheat flour
1 cup unbleached all-purpose flour
1 tbsp baking powder
½ tsp baking soda
¾ tsp sea salt + (1 tsp, set aside for garnish)
¾ cup unsweetened, original hemp milk, oat milk, or almond milk
1 tbsp lemon juice
¼ cup coconut CannaOil
5 tbsp very cold earth balance butter (sticks) + (2 tbsp, melted, set aside for garnish)
Optional add-ons: Sprinkle a few of your biscuits with hemp seeds or coconut sugar for a variety of flavors to choose from!
White Country-Style Gravy:
1 ½ tbsp earth balance butter sticks (or CannaButter)
¼ white whole-wheat flour or unbleached all-purpose
2 cups unsweetened original oat milk or rice milk
1 tsp sea salt and cracked black pepper to taste (I like extra black pepper for a sawmill-type gravy)
Rubbed sage (about ¼ tsp or to taste)Biscuits:
White Country-Style Gravy
- Preheat oven to 450 degrees F.
- In a small bowl, stir together the milk and lemon juice. Let sit for at least 5 minutes, then whisk in the coconut CannaOil until fully combined. Set aside.
- In a large bowl whisk together all dry ingredients until evenly combined.
- Cut the cold butter into the dry mix with either a pastry cutter or your fingers (if using your hands, make sure to work quickly to avoid over-warming the butter). Combine until the mixture resembles damp sand and the butter is in tiny particles.
- Slowly stir the milk mixture into the dry mix, about ¼ cup at a time, until a slightly sticky dough forms.
- Turn the dough out onto a floured surface, dust lightly with extra flour and gently knead only 4-5 times (take care to not over-work it).
- Pat the dough out into a 1-inch thick circle and use a biscuit cutter (or other sharp, round object of a similar size) to punch out the biscuits. Repeat until almost all of the dough is used (makes about 8 biscuits)
- Place cut biscuits onto a baking sheet in 2 rows, making sure all of the biscuits are touching, and gently brush with the melted butter. Sprinkle with the reserved teaspoon of sea salt and bake for 10-15 minutes or until they just begin to brown. Remove from oven, cool for 2 minutes and enjoy immediately! Store cooled leftover biscuits in an airtight container for up to 3 days.
- In a medium saucepan, melt the butter over medium-high heat.
- With a wire balloon whisk, incorporate the flour into the melted butter and cook over low heat for 1 minute. Let the mixture come to a slight bubble, then remove from heat and whisk in the milk until fully combined. Add in about ¼ tsp of sea salt.
- Return the pot to the stove over medium-high heat and whisk occasionally while the gravy comes to a light simmer and thickens (take care to avoid any burning around the bottom edges of the pot).
- Continuously whisk the gravy, working out any lumps, until it is smooth and fully thickened up (3-5 more minutes). Turn off the heat and whisk in the rest of the sea salt, cracked black pepper, and sage to taste.
- Serve the gravy as is over any dish of your choice, or add in your favorite sautéed and crumbled veggie breakfast sausage to make a delicious vegan sausage gravy (highly recommended!)
The CannaOil amount in this recipe is a suggestion, and is highly variable depending on the strength of your CannaOil and the potency you are going for. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and munch wisely!