• Biscuits
• Preheat oven to 450°F. If your butter isn’t already ice cold, now would be the time to toss it in the freezer for 10 minutes before using.  Prepare vegan buttermilk by mixing oat milk with apple cider vinegar.  Set aside.
• In a food processor, add flour, salt, nutritional yeast, flour, and cold butter.  Mix on the chopped setting for 10-15 seconds or until the butter has successfully been mixed.
• Slowly (over the course of 1 minute) add buttermilk to the food processor and continue mixing until the crumbly dough pieces become a wet/sticky dough.
• Spray a cast iron pan with nonstick cooking oil.  Divide dough into 5 equal irregularly shaped balls and place in pan.  Cook biscuits at 450°F.  Paint with butter the last 2 minutes to give a glistening gold color.  (We call this prime glistening time in my house)

Vegan Oyster Mushroom Country Gravy

• Heat half the butter (1 tablespoon) in pan and heat over medium low.  Add chopped bits of oyster mushroom and cook for 8-10 minute or until slightly charred.
• Add remaining butter (1 tablespoon) and when melted add flour. Stir rapidly with wooden spoon until combined.  Remove from heat briefly (to prevent lumps) and add milk while whisking until combine.  When the gravy is thoroughly combined, return to heat.
• Heat gravy on low while stirring frequently with wooden spoon.  Gravy with continue thickening over the next few minutes.  The longer you heat it, the more it will thicken.  So you may need to add more milk.  If don’t plan to use it right away, it can quickly be reheated and thinned out again.
• Serve: Pour country gravy over drop biscuits and top with your choice of fresh microgreens and a crack of pepper.