2 Tbsp. + 2 Tbsp. olive oil, divided
1 organic yellow onion, diced
2 organic carrots, peeled and diced
3-4 organic stalks celery, diced
4 cloves garlic, minced
2 Cup assorted organic mushrooms, sliced
1 Tbsp. fresh thyme leaves or 2 tsp. dried
1 Tbsp. fresh minced rosemary or 2 tsp. dried
Kosher salt and pepper to taste
1/4 Cup + 2Tbsp. War Eagle Mill all-purpose flour
2-4 Tbsp. bulk nutritional yeast
1-2 Cup Pacific Organic vegetable broth
1/2 Cup - 1 Cup Macadamia nut milk
1-1 1/2 C Stahlbush frozen peas
2 1/4 Cup War Eagle Mill all-purpose flour
1 Tbsp. Rumford baking powder
1 tsp. kosher salt
½ C (1 stick) Earth Balance No Soy butter stick, cold
3/4 Cup Milkadamia unsweetened macadamia milk
1 Tbsp. Bragg’s apple cider vinegar
Melted Earth Balance No Soy butter for finishing biscuits
Grease a 2.5 to 3 quart baking dish and set aside.
In a large skillet, add your olive oil, heat over medium heat. Once melted and hot, add your onion, carrots, and celery. Cook for 4-5 minutes. Add your mushrooms and cook for another 3-4 minutes.
Sprinkle your all-purpose flour and nutritional yeast over your veggies, mix to completely coat all the veggies.
Add in your broth and milk, stir until thickened, about 3-4 minutes. Remove from heat and stir in peas.
Season with more salt and pepper if needed. Remove from heat and pour into your baking dish.
Preheat oven to 400.
****To Make Biscuits
In a cup or bowl, add your Milkadamia milk and apple cider vinegar, stir to combine. Allow to sit for 10 minutes.
Sift together your flour, baking powder, and salt.
Grate your cold butter into the flour mixture. Working quickly, incorporate the butter into the flour so all the butter is coated in flour.
Make a well in the center of the bowl and add in your buttermilk.
Using a fork, incorporate the buttermilk. You can switch to your hands to finish incorporating everything together, just until no dry flour is visible.
Turn dough onto a lightly floured surface. Spray your palm with non- stick cooking spray, pat the dough out until it is about 1 inch thick. Using a bench scraper, fold the dough like a letter. Turn dough so the long side is pointed towards you, pat out again until it is about 1 inch thick. Fold like a letter with the bench scraper. Repeat this process one more time. Using a round cutter or Mason jar ring dipped in flour, cut out biscuits. Don’t twist while cutting them out. That will prevent our biscuits from rising.
Arrange biscuits on top. Brush biscuits with melted butter.
Place in the oven and cook for 20 minutes. Check to see if the biscuits are done, if not, turn the heat up to 425, turn the dish around and cook for another 5-10 minutes, or until the biscuits are golden brown.
Remove from the oven and allow to rest for 10 minutes before diving in.