Directions

1. 1

   Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, minced fresh rosemary, baking powder, salt, and pepper until well combined.

2. 2

   Cut the solid coconut oil into small pieces and add to the flour mixture. Using a pastry cutter or your fingertips, work the oil into the flour until the mixture resembles coarse, evenly-sized crumbs.

3. 3

   Pour in 1/2 cup of the milk and stir with a fork until the dough just comes together. If the dough is too dry, add the remaining milk one tablespoon at a time until it reaches a slightly moist consistency.

4. 4

   Transfer the dough onto a well-floured work surface and gently pat it into a circle about 3/4 inch thick. Using a floured 3-inch biscuit cutter, cut out rounds and place them on the prepared baking sheet. Gather any scraps, re-pat, and cut additional biscuits until all dough is used, yielding about 5 biscuits total.

5. 5

   Lightly brush the tops of each biscuit with milk, then place the baking sheet in the oven.

6. 6

   Bake for 15 to 16 minutes, until the biscuits are very light golden brown. Remove from the oven and set aside.

7. 7

   While the biscuits bake, heat a medium-large skillet over medium heat. Add 1 tablespoon of olive oil and let it warm.

8. 8

   Add the chopped onion to the hot oil and cook for about 2 minutes, stirring occasionally, until it begins to soften.

9. 9

   Add the chopped carrot and sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until the vegetables are tender.

10. 10

    Pour the remaining 2 tablespoons of olive oil into the skillet and stir to combine with the vegetables.

11. 11

    Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.

12. 12

    Slowly pour in the remaining milk while stirring constantly to prevent lumps from forming. Continue stirring until the mixture is smooth.

13. 13

    Add the rosemary, tamari or soy sauce, vegan worcestershire sauce, and liquid smoke if using. Season with salt and pepper to taste, and stir well.

14. 14

    Bring the gravy to a gentle simmer and cook for 5 to 7 minutes, stirring frequently, until it thickens enough to lightly coat the back of a spoon. Taste and adjust seasoning as needed.

15. 15

    To serve, place a warm biscuit on a plate and spoon the veggie gravy generously over the top. Garnish with fresh minced chives and serve immediately.