Makes about 20 biscuits.
You can make biscuits from scratch, or use a mix.
4 Tbsp. cold butter
1-3/4 cup flour
3 tsp. baking powder
1 tsp. salt
2/3 - 3/4 cup milk
1/4 lb. bacon, 1 Co-op Hot Italian sausage or 1/2 lb. meat alternative
2-1/2 Tbsp. vegetable oil
2 Tbsp. flour
2 cups or more milk or equivalent
salt, pepper & red pepper flakes to taste
Preheat oven to 350. Mix the flour, baking powder and salt together. Cut the butter into the flour until it has the consistency of cornmeal. Add the smaller amount of milk and stir; add more milk if needed to get a firm but slightly wet dough.
Turn the dough out onto a floured cloth and need just until it sticks together. Roll out to desired thickness and cut out with a round cutter. Bake on an ungreased cookie sheet about 12 minutes.
In a large heavy skillet, cut bacon in 1” bits (scissors work well) and cook until crisp, OR crumble and cook the meat until thoroughly cooked and lightly browned, OR lightly brown the meat replacer in a little bit of vegetable oil. Remove from pan and spoon off any accumulated fat; do not scrape up any bits stuck to the skillet.
With the pan over medium-low heat, add the oil. Add the flour, stirring, to form a paste. Cook paste 1 minute, stirring constantly. Pour the milk in a thin stream into the skillet, stirring to prevent any lumps. Cook until gravy thickens to the consistency of heavy cream, stirring occasionally. Turn off heat and return meat to pan. Taste and adjust seasonings.
Serve biscuits split open with gravy.