-
1
Biscuits:
-
2
In a medium bowl mix the flour, baking powder, nutritional yeast flakes and salt together.
-
3
With a fork, blend in the margarine until the mixture is crumbly, then stir in the soy milk and blend well.
-
4
Drop biscuit size spoonfuls of dough onto a lightly greased baking sheet.
-
5
Bake at 450'F for 10-15 minutes until nicely golden brown.
-
6
Chicken:
-
7
While the biscuits are baking, preheat a large heavy skillet over medium high heat.
-
8
slice the mock chicken into small round steaks.
-
9
Pour 1/2 cup of flour into a shallow dis and pour the other 1/2 cup flour into another shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup non-dairy milk into a separate shallow bowl.
-
10
Dip the mock chicken into the soy milk then the plain flour. Next dip the mock chicken into the soy milk and then into the season flour cornmeal mixture.
-
11
Add 2 tablespoons of oil to a hot pan and cook 3 steaks at a time. Brown the steaks about 2 minutes per side or until cooked and remove from the pan.
-
12
Add 2 tablespoons more of oil and reheat with remaining steaks. Remove the steaks to a serving platter.
-
13
Add 2 tablespoons flour to the pan and cook for 2 minutes. Whisk in the broth and parsley, season with salt and pepper.
-
14
Whisk the soy creamer into the gravy. When the gravy bubbles remove from the heat.
-
15
Serve steak and warm biscuits with gravy on top.
-
16
Bon Appetit!
