Vegetarian Biscuit & Gravy Recipe
buttermilk gravy with sautéed spinach & mushrooms
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Ingredients
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Biscuit Ingredients
Gravy Ingredients
Method
Biscuit Directions
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- 3
Cut in Butter
Cut the unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Stir in the buttermilk until just combined. Do not overmix.
- 5
Shape the Biscuits
Turn the dough onto a floured surface and pat into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or a glass.
- 6
Bake
Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, until golden brown.
Gravy Directions
- 7
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, until they are browned and tender.
- 8
Add Spinach
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- 9
Make the Roux
Sprinkle the all-purpose flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- 10
Add Broth and Seasonings
Gradually whisk in the vegetable broth, ensuring there are no lumps. Add the soy sauce, black pepper, and salt to taste. Cook, stirring frequently, until the gravy thickens, about 5-7 minutes.