Old School With Veggie "sausage" And Buttermilk Biscuit Recipe

Prepare tofu and oats

Press tofu for at least 15 minutes to remove excess moisture. Crumble the pressed tofu into a food processor. Add rolled oats and pulse until oats are coarsely ground and mixture is uniform but still slightly textured (about 8–10 short pulses).

Add binders and seasoning

Transfer the tofu-oat mix to a bowl (or continue in the food processor). Add cooked brown rice, soy sauce (or tamari), maple syrup, smoked paprika, dried sage, dried thyme, garlic powder, onion powder, ground black pepper and salt. Pulse or mix until combined into a sticky, moldable mixture. If mixture seems too wet, add 1–2 tbs ground oats or a tablespoon of flour; if too dry, add 1 tsp water or 1/2 tsp soy sauce.

Form patties

Divide the mixture into 4 equal portions (about 3 oz each). With lightly oiled hands, form each portion into a round patty about 3–4 inches wide and 1/2 inch thick. Place on a plate and chill in the fridge for 10 minutes to help them set.

Cook patties

Heat a large skillet over medium heat and add 2 tbs olive oil. When the oil is shimmering, add patties (work in batches if necessary) and cook 4–5 minutes per side, pressing gently with a spatula to get even contact, until deep golden brown and crisp on both sides. Reduce heat slightly if they brown too fast. Transfer to a paper towel–lined plate and keep warm.

Preheat and combine dry ingredients

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a large bowl, whisk together all-purpose flour, baking powder, baking soda and salt until evenly blended.

Cut in butter

Add cold cubed butter to the flour mixture. Use a pastry cutter or two knives (or your fingertips quickly) to cut the butter into the flour until mixture resembles coarse crumbs with some pea-size butter pieces remaining.

Add buttermilk and form dough

Make a well in the center and pour 1 cup buttermilk (plus the 3 tbs reserved if needed) into the flour. Stir gently with a wooden spoon or spatula until the dough comes together. Do not overwork. If dough is too dry, add 1–3 tbs additional buttermilk until it holds together. Turn dough onto a lightly floured surface and fold a few times to create layers (about 3 folds). Pat to about 1-inch thickness.

Cut biscuits

Use a 2.5-inch round biscuit cutter or a floured glass to cut out 8 biscuits, pressing straight down (do not twist). Gather scraps, gently re-pat and cut remaining biscuits to get 7–8 total depending on thickness.

Bake

Place biscuits on the prepared baking sheet so sides touch slightly for taller biscuits, or spaced for crisper edges. Whisk the egg with 1 tbs buttermilk if using for an egg wash and brush the tops. Bake in the preheated oven for 12–15 minutes until tops are golden brown. Remove and brush with butter while warm.

Slice warm biscuits in half horizontally. If using cheese, place a slice on the bottom half of each biscuit and top with a hot veggie "sausage" patty so the heat melts the cheese slightly. Spread butter on the top half (or place it on top) and add hot sauce or ketchup if desired.

Season to taste with salt and pepper. Serve immediately while biscuits are warm and patties are crisp. Leftover patties keep in the fridge for up to 3 days and reheat in a skillet over medium heat to re-crisp.