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Vegetarian Biscuits and Gravy

A vegetarian breakfast gravy made with cremini mushrooms and served with quick drop biscuits.
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Vegetarian Biscuits and Gravy
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Servings: 4
Total Time: 25 minutes
Recipe by: Frankie

Ingredients

THE BISCUITS:
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup whole milk
4 TBSP unsalted butter, melted
1 tsp vinegar
THE GRAVY:
unsalted butter (4 TBSP total)
1 pound cremini mushrooms, chopped
4 TBSP all-purpose flour
1 tsp finely chopped fresh sage leaves
1 tsp finely chopped fresh thyme leaves
1 tsp finely chopped fresh rosemary leaves
1/8 tsp red pepper flakes
salt & pepper
2 cups whole milk

Directions

THE BISCUITS:

1. Preheat oven to 450°F.

2. In a large bowl whisk together the dry ingredients (flour, baking powder, baking soda, salt). In a separate bowl whisk together the wet ingredients (milk, butter, vinegar).

3. Add the wet ingredients into the dry ingredients and stir until thoroughly combined.

4. Separate the dough into 6 equal mounds. Drop the dough mounds onto a baking sheet at least 1 inch apart. Bake for 12 to 13 minutes or until lightly browned.


THE GRAVY:

1. Melt 1 TBSP butter in a saucepan over medium-high heat. Add the mushrooms and cook until well browned and any moisture from the mushrooms has evaporated, about 8 minutes.

2. Reduce heat to medium and add the remaining 3 TBSP butter to the pan. When the butter melts add the flour and continue to stir until you no longer see white flour, about 1 minute.

3. Add the sage, thyme, rosemary, red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper to the pan and stir to combine. Slowly pour in the milk while stirring and bring to a boil.

4. Reduce heat to low and simmer, stirring often, until gravy is desired thickness. Season with salt and pepper to taste.

5. Serve gravy over biscuits.




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