Dennis’s birthday is on December 24th, which, let’s face it, kinda sucks. He grew up having is birthday and Christmas lumped together, but now as an adult, I always try to make sure we celebrate his birthday separately. One of the things I do every year is wake up early and make him a really nice big breakfast with which to start his special day.
His favorite breakfast dish is biscuits and gravy. Before I met him, I had no idea that biscuits and gravy was even a thing people ate. I’ve grown to like it though, and over the years, I’ve made it for him for this birthday breakfast many times. Quite often, I end up using every pot and pan in the kitchen, and I almost always make a huge mess, spilling at least one ingredient everywhere. Dennis usually wakes to find what looks like a natural disaster the kitchen.
Despite my many years of cooking experience, I haven’t been that fond of working with dough, and making biscuits is no exception. Even with following a recipe, my biscuits never turn out flakey or buttery. I just don’t like making them. Recently, I noticed quite a lot of Immaculate Baking Company products on an end cap at Whole Foods, and I saw that they had tubes of ready-to-bake organic Flaky Biscuits. I had an idea – why not make semi-homemade biscuits and gravy? Immaculate Baking Company did well by me on Thanksgiving with their crescent rolls, so I had faith that they could help me on Christmas Eve with breakfast, too.
Immaculate Baking Company makes baking mixes, premade doughs, and even flours, which make cooking and baking for the holidays super easy. The product range includes cake mixes, cookie mixes, refrigerated ready-to-bake cookie doughs, pre-made pie crusts, cinnamon rolls, biscuits, and more. Many of the products are organic, and quite a lot of them are gluten-free, too, which is a win-win in my book. (Of course, you should always check the ingredients list on the packaging to make sure there are no potential allergens or ingredients that you avoid in your diet.) They’ve also partnered with The Non-GMO Project. Currently their canned doughs are Non-GMO certified, and they are working on getting the same verification on all of their products. Visit their recipe gallery for holiday baking inspiration for both sweet and savory dishes!
This recipe might look a little lengthy, but it comes together pretty quickly. Thankfully, Immaculate Baking Company’s biscuits cook up perfectly soft, buttery, and flaky in just a matter of minutes, so I no longer have to worry about making my own dough. If you want to cut down on dishes to wash afterward, you can cook the tofu scramble and the vegetables together.
I just know that Dennis is going to love his birthday breakfast this year! In these Biscuits and Gravy Breakfast Sandwiches, flaky biscuits are stuffed with tofu scramble and vegetables, and they’re topped with peppery white gravy. They’re the ultimate celebratory breakfast! Make sure you serve them with a fork, because these sandwiches are far to messy to eat with your hands!
Biscuits and Gravy Breakfast Sandwiches
For the Tofu Scramble
- 1 teaspoon neutral vegetable oil
- 1 14- ounce block of firm or extra-firm tofu drained and pressed
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon black salt kala namak
- pinch of cayenne optional
For the Vegetables
- 1 teaspoon neutral vegetable oil
- ½ onion minced (about ½ cup)
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- pinch of sea salt
- ½ bunch collard greens stems removed, chopped (6-8 leaves)
For the Gravy
- 3 tablespoons neutral vegetable oil
- ¼ cup oat flour
- 2 cups unsweetened plain almond milk
- 1 teaspoon freshly cracked black pepper
- pinch of sea salt
For the Biscuits
- 1 can of Immaculate Baking Company’s organic Flaky Biscuits
- 2 tablespoons parsley chopped, for serving
- Freshly cracked pepper for serving
- Make the Tofu Scramble: Heat the oil in a large pan over medium-high heat. Crumble the tofu and add it to the pan. Add the nutritional yeast and spices, and stir well to coat. Cook for 10-15 minutes, until tofu begins to brown.
- Make the Vegetables: Heat the oil in a large pan over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the garlic, mushrooms, and a pinch of salt and continue cooking for about 10 more minutes, until the mushrooms have browned and are fragrant. Add the collard greens and cook for a few more minutes, until they turn bright green and begin to wilt
- Make the Gravy: Heat the oil in a saucepan over medium heat. Add the flour and whisk to form a roux. When the flour begins to brown, slowly whisk in the almond milk. Cook until the gravy thickens, whisking frequently. The longer it cooks, the thicker it will get. When it reaches desired consistency, whisk in the freshly cracked pepper and pinch of salt. Remove from heat. If the gravy sits too long, it will get thicker – just add more almond milk to thin to desired consistency.
- Make the Biscuits: Cook the biscuits according to the package directions. Split the biscuits in half. Place two bottoms on each plate, and top with the tofu scramble and vegetables. Place the tops on each biscuit, and then pour the gravy over each sandwich. Garnish with chopped parsley and freshly cracked black pepper. Serve with forks, because these sandwiches are too messy to eat with your hands!