Savory Scallion & Teff Biscuits with Mushroom Gravy

1. Preheat Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Sift Dry Ingredients

In a large bowl, sift together the unbleached all-purpose flour, teff flour, raw cane sugar, baking powder, fine sea salt, and baking soda. Whisk to combine.

3. Cut in Coconut Oil

Retrieve the chilled coconut oil and cut it into the flour mixture using two butter knives or your fingers until pea-sized pieces form.

4. Add Scallions

Add the thinly sliced scallions to the flour mixture and combine.

5. Combine Wet Ingredients

In a small bowl, combine the unsweetened oat milk and apple cider vinegar.

6. Mix Dough

Pour the wet mixture into the dry ingredients, creating a well in the center. Stir gently until the dough begins to pull away from the sides of the bowl.

7. Form Biscuits

Using an ice cream scoop or a spoon, drop mounds of dough onto the prepared baking sheet, spaced about 2 inches apart.

8. Bake Biscuits

Bake for 16 to 18 minutes or until golden brown on the bottom.

9. Serve with Gravy

Serve the biscuits warm, topped with mushroom gravy and garnished with microgreens.