Vegetarian Biscuits and Gravy
Vegetarian biscuits and gravy is a meatless twist on a classic breakfast duo that is perfect for vegetarians and meat-eaters alike! The rich, savory gravy is made with meaty mushrooms and is the perfect counterbalance to flaky, tender, buttery biscuits. Delicious and easy to make, the biscuits are great for casual morning get-togethers, holiday breakfasts, and relaxing weekend brunches.
Ingredients
For the biscuits:
- 3 ½ cups all-purpose flour plus more for dusting
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 cup buttermilk very cold
- 1 cup butter cut into ½ inch cubes frozen or very cold
For the vegetarian gravy:
- 2 cups oyster mushrooms or other meaty mushroom chopped into ½-¼ inch chunks
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 tsp fresh rosemary finely chopped
- ½ tsp onion powder
- kosher salt to taste
- black pepper to taste
- nutmeg to taste (optional)
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper and set aside.
- In a large bowl whisk together flour, salt, baking powder and baking soda.
- Cut frozen or very cold butter into ½ inch cubes and add to the flour mixture.
- Working quickly, smash the butter into the dough using your hands, pastry cutter or two forks until peas-sized balls have formed.
- Slowly stream the buttermilk into the flour mixture.
- Using a fork, stir together the flour and buttermilk mixture until a shaggy dough forms.
- Turn the dough out onto a lightly floured work surface and gently knead until the dough just comes together, and shape it into a rough rectangle.
- Gently roll the dough into a rectangular slab that is ½ an inch thick.
- Carefully fold the dough in thirds, so it overlaps like a letter or trifold.
- Roll the dough into a rectangle that is roughly ¾ inch to 1 inch thick.
- Lightly dust the sharp side of a 3 or 4 inch round cookie cutter and punch out as many biscuits as possible and transfer to the prepared baking sheet.
- Reroll the scraps and punch out more biscuits until the scraps can’t be rerolled and press the remaining scraps into a free-form biscuit.
- Place the tray in the freezer for 10-15 minutes to firm up the butter.
- Brush the biscuit tops with buttermilk.
- Place the tray in the middle rack of the oven and bake for 15-20 minutes until the biscuits are golden brown.
- While the biscuits are baking prepare the gravy.
- In a skillet set over medium heat, melt 2 tablespoons of butter and saute the mushrooms until their liquid has cooked off and they’re browned.
- Add in the rosemary and onion powder and stir for one minute, then season to taste with salt and pepper.
- Add two tablespoons of butter to the pan and once it’s melted sprinkle flour over everything and cook for about 1 minute or until a blonde roux forms.
- Whisking constantly, add milk to the pan mixture in ¼ cup splashes at time, making sure everything is smooth before adding in the next splash.
- Repeat until you’ve used up all the milk, then adjust the heat to medium-low and simmer for 3-4 minutes until everything thickens to a gravy consistency.
- Adjust salt and pepper to taste.
- Ladle the gravy over the fresh biscuits and enjoy while hot!
Nutrition
Calories: 500kcalCarbohydrates: 44gProtein: 12gFat: 32gCholesterol: 27mg
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