Fast and easy drop biscuits are paired with a savory mushroom gravy made with oat milk. It's the best Vegan Biscuits and Gravy!
In a large saucepan over medium heat, warm 2 tablespoons of the avocado oil. Add the shallots and mushrooms and cook for 6 to 7 minutes until lightly browned. Stir in the soy sauce, then add the garlic, fennel, smoked paprika, herbs de Provence and pepper and cook for 30 seconds over medium heat until fragrant.
Stir in the flour so the mushrooms are coated.
Reduce the heat to medium low. Add the oat milk and kosher salt. Cook for an additional 2 to 3 minutes, until thickened.
Remove from the heat. The gravy will continue to thicken as it cools. Taste and add an additional pinch or two of salt as necessary.
Cover biscuits with a big spoonful of gravy. Top with chives.
Non-vegan option: serve with scrambled eggs.