Old School With Veggie "sausage" And Buttermilk Biscuit Recipe

Prepare tofu and beans

Press the tofu for at least 15 minutes to remove excess moisture. Crumble the pressed tofu into a large bowl. Add the drained and rinsed white beans; mash lightly with a fork or potato masher so mixture is mostly cohesive but with some texture.

Cook aromatics

In a small skillet over medium heat, warm 1 tablespoon olive oil. Add the finely chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Combine patty mixture

To the bowl with tofu and beans add rolled oats, cooked onion and garlic, soy sauce, maple syrup, smoked paprika, dried sage, dried thyme, salt and pepper. Stir thoroughly. Let sit 5 minutes so oats hydrate. If mixture seems too wet, add up to 2 tablespoons more oats; if too dry, splash 1–2 teaspoons water or soy sauce.

Form patties and fry

Form the mixture into 4 equal patties (about 3 inches diameter, 1/2 inch thick). Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Fry patties 3–4 minutes per side until golden brown and heated through. Reduce heat if browning too quickly. Transfer to a plate and keep warm.

Preheat and prepare dry ingredients

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

Cut in butter

Add cold cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add buttermilk and shape

Make a well in the center and pour in 3/4 cup buttermilk. Stir gently with a fork until a shaggy dough forms. If dough is dry, add up to 1 tablespoon more buttermilk. Turn dough out onto a lightly floured surface, fold gently 3–4 times to bring it together (do not overwork). Pat to about 1-inch thickness and cut into 4 biscuits using a 2.5–3 inch cutter.

Bake

Place biscuits on the prepared sheet close but not touching (for higher rise) or spaced apart for separate biscuits. Brush tops with a little extra buttermilk if available. Bake 12–15 minutes until golden brown on top. Remove from oven and brush with melted butter (or vegan butter) and, if using, a little honey for sheen. Let cool 5 minutes.

Slice each warm biscuit in half horizontally. If using vegan cheddar, place a slice on the bottom half, top with a hot veggie sausage patty so cheese melts slightly, add optional hot sauce or mustard to taste, then cap with the biscuit top. Garnish with chopped parsley if desired.

Serve immediately while biscuits are warm and patties are hot. Leftover patties keep in refrigerator up to 3 days; reheat in a skillet or oven to maintain texture.