Old School With Veggie "sausage" And Cheddar Biscuit Recipe

Press tofu: wrap tofu block in a clean towel or paper towels and place something heavy on top for 15–20 minutes to remove excess water. Alternatively use a tofu press.

After pressing, crumble the tofu into a large bowl with your hands until it resembles coarse ground meat.

Prepare binder: in a small bowl combine soy sauce, maple syrup, smoked paprika, dried sage, dried thyme, garlic and black pepper. Stir to combine.

Add the cooked brown rice, finely chopped onion, ground oats, and the seasoning mixture to the bowl with crumbled tofu. Mix thoroughly using a spoon or clean hands until the mixture holds together when pressed. Taste and adjust salt (add up to 3/4 tsp total) and seasoning.

Form patties: divide the mixture into 4 equal portions and shape into 3/4-inch thick rounds (about 3.5–4 inches diameter). Press firmly so they hold together while cooking.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. When shimmering, add two patties and cook 4–5 minutes per side until deeply golden and slightly crisp. Add remaining 1 tablespoon oil and cook remaining patties the same way. If patties brown too quickly, reduce heat to medium-low and cover briefly to ensure they heat through. Transfer cooked patties to a plate and keep warm.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

Whisk dry ingredients: in a large bowl combine flour, baking powder, baking soda, sugar and 1 teaspoon salt. Whisk to distribute evenly.

Cut in butter: add cold cubed butter to the dry mix. Using a pastry cutter, two forks or your fingertips, cut the butter into the flour until pieces are pea-sized and the mixture resembles coarse crumbs.

Stir in grated cheddar thoroughly so cheese is evenly distributed through the flour-butter mixture.

Make the dough: in a measuring cup combine buttermilk and optional vanilla. Pour the wet into the dry mixture and gently fold with a spatula until a shaggy, slightly sticky dough forms. Do not overwork; some dry bits are fine.

Turn dough out onto a lightly floured surface and gently pat to about 1-inch thickness. Fold the dough over itself 2–3 times (for flakiness) then pat again to 1-inch thickness.

Cut biscuits: using a 2.5–3 inch round cutter (or a floured drinking glass), press straight down without twisting to cut 4–6 biscuits. Re-shape scraps gently to cut remaining biscuits; avoid overworking to keep biscuits tender.

Place biscuits on prepared sheet about 1 inch apart. If using egg wash, whisk egg with 1 tablespoon water and brush tops. Sprinkle coarse salt lightly over biscuits if desired.

Bake on center rack 12–15 minutes until golden on top and cooked through. Remove from oven and brush with butter. Let cool 5 minutes before assembling.

Split each warm cheddar biscuit horizontally with a serrated knife or by hand.

On the bottom half, place a warmed veggie sausage patty. If you want melted cheese, place a slice of cheddar on the patty and briefly return to oven (or under broiler) for 1–2 minutes until slightly melted; alternatively place biscuit with patty into a skillet and cover for 30–60 seconds.

Top with optional greens, a smear of butter on the top biscuit half (or replace with extra sauce), and a drizzle of hot sauce or ketchup to taste. Close sandwich and serve immediately.

Leftovers: store patties and biscuits separately in airtight containers in the fridge up to 3 days. Reheat patties in a skillet over medium heat; reheat biscuits in a 350°F oven for 6–8 minutes to restore crispness.