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Vegetarian Biscuits and Gravy
A vegetarian breakfast gravy made with cremini mushrooms and served with quick drop biscuits.
Recipe Keywords:
mushroomvegetariangravybiscuits30-minutes-or-lessbreakfastbruncheasyone-pot
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:
- Preheat oven to 450°F.
- 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).
- Add the wet ingredients into the dry ingredients and stir until thoroughly combined.
- 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:
- 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.
- 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.
- 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.
- Reduce heat to low and simmer, stirring often, until gravy is desired thickness. Season with salt and pepper to taste.
- Serve gravy over biscuits.
