… add the half and half and apple cider vinegar and set aside. Lastly, Add the vegetable shortening and vegan butter to the dry ingredients. Mix well to combine. The mixture should hold together in your hand like wet sand. That’s how you know the butter is incorporated well. Lastly, add in the wet ingredients. Mix until combined. Turned onto a floured surface. Stamp out each biscuit and add to a sheet tray. Bake for about 17 minutes or until they’re golden brown. I baked them at 350 degrees.
Lastly, make the filling. Start by sautéing the onion, bell pepper, and garlic in olive oil until tender. Then, add in the flour and cook together for about 60 seconds while stirring. Then, add in the vegan half and half. Season the sauce with the vegetable bouillon, granulated garlic, ground fennel, Italian herbs, fresh thyme, and rosemary. When it’s thick and luscious, add in the roasted vegetables. Top with the biscuits and bake in the oven for 5-7 minutes until bubbly.
For more of Chef Darius’ recipes, click here or follow him on all social media as @DariusCooks.