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Vegetarian Biscuits and Gravy
Vegetarian Biscuits and Gravy
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cozy vegetarian twist on classic comfort food - biscuits and gravy, perfect for a quick and tasty meal any time of day!
Ingredients:
  • For the biscuits
  • 2 cups (240g) all-purpose flour
  • 4 teaspoons sugar
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 cups heavy cream
  • For the gravy
  • 5 tablespoons unsalted butter, divided
  • 3 tablespoons olive oil, divided
  • 12 ounces mushrooms (a mix of cremini and white button), thinly sliced
  • 2 small shallots, finely chopped
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon fennel seeds, lightly crushed
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • 3/4 teaspoon salt
  • 1/4 cup (30g) all-purpose flour
  • 2 cups whole milk
  • 1 cup fresh baby spinach, tightly packed
  • Freshly ground black pepper, to serve (optional)
Instructions:
  • Preheat the oven to a toasty 425°F.
  • Sift the flour, baking powder, sugar, and salt into a large bowl using a sifter or fine-mesh sieve.
  • Sprinkle the thyme over the flour mixture, then drizzle in the heavy cream. Use a wooden spoon or your hands to combine until the flour is moistened and the dough looks shaggy. It's fine to have some loose flour; just avoid overworking the dough to prevent dense biscuits.
  • Prepare the dough: Dust a work surface with flour and shape the dough into a 1-inch thick circle using your hands.
  • Shape the biscuits: Dip a 2-inch round cutter in flour. Cut the dough into rounds by pressing straight down and lifting straight up. Place 3 biscuits on an ungreased baking sheet. Gather the dough and gently reshape it into a 1-inch thick circle. Cut out 3 more biscuits and place them on the baking sheet, leaving 2 inches between each one. Avoid overworking the dough.
  • Bake the biscuits in the oven for 10-12 minutes until they are lightly golden on top. Let them cool on the baking sheet.
  • Prepare the mushrooms: In a 10-inch skillet over medium-high heat, melt 3 tablespoons butter with 1 tablespoon olive oil. Add the mushrooms and cook for 3 to 4 minutes until softened and starting to brown, stirring occasionally. Adjust heat to medium if needed to prevent the butter from browning too quickly.
  • Enhance flavors: Stir in shallots, garlic, fennel seeds, red pepper flakes (if desired), and salt. Cook and stir until shallots and garlic are tender and translucent, approximately 3 minutes.
  • In a saucepan, melt the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Sprinkle in the flour and stir with a wooden spoon for 30 seconds to 1 minute until fully combined. Slowly pour in the milk while stirring constantly until the gravy thickens.
  • Stir in the thyme and spinach, bring to a boil, then simmer until the gravy thickens to your liking, about 4 minutes. Add a splash of milk if needed to adjust the consistency.
  • To serve: Place a biscuit on a plate, generously spoon over the gravy, and sprinkle with a dash of freshly ground black pepper, if desired.

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