Biscuits and Veggies Gravy

Biscuits and Veggies Gravy

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Biscuits:

  • cups all-purpose flour

  • ½

    cup whole wheat flour

  • T minced fresh rosemary

  • tsp baking powder

  • ½

    tsp salt

  • pinch of pepper

  • cup solid-state coconut oil

  • ½

    cup plus 3-4 T milk (plus extra for brushing)

  • For the Gravy:

  • 3

    T olive oil, divided

  • ½

    medium onion, chopped

  • 1

    carrot, peeled and chopped

  • 4

    ounces baby bella mushrooms, sliced

  • 3

    T all-purpose flour

  • 2

    cups milk

  • 1

    tsp minced fresh rosemary

  • 2

    tsp tamari (or soy sauce)

  • ½

    tsp vegan worcestershire sauce

  • ¼

    tsp liquid smoke (optional)

  • ¼

    tsp salt

  • pinch of pepper

  • minced fresh chives, for serving

Directions

Make the Biscuits: 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. 2. In a large bowl, whisk together the two kinds of flour, rosemary, baking powder, salt and pepper. Add in the coconut oil and use a pastry cutter to cut the oil into the flour. Continue until it resembles evenly sized crumbs. Add in the milk and mix until the dough comes together (start with the extra 3 T and add the 4th if the dough is too dry). 3. Dump the dough onto a well-floured surface. Pat the dough into a circle that is about 3/4 inch thick. Using a floured biscuit cutter, cut out rounds from the dough and place on the prepared baking sheet. Pat together the scraps and cut out additional biscuits until the dough is used up (this will be about 5 biscuits total using a 3-inch biscuit cutter). Brush the tops of the biscuits lightly with milk. 4. Bake for about 15 to 16 minutes, until very light golden brown (they will barely brown in the over). Make the Gravy: 5. Set a medium-large skillet over medium heat. Add in 1 T of the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the carrot and mushrooms and cook for about 5 minutes, until tender. Add the remaining 2 T olive oil to the skillet. Sprinkle in the flour and cook for 1-2 minutes, stirring frequently. Slowly pour in the milk, stirring the entire time. Add in the rosemary, tamari, worchestershire, liquid smoke (if using), salt and pepper. Let the mixture come to a gentle simmer. Continue to cook for about 5-7 minutes, stirring frequently, until it has thickened. Taste and season with additional salt and pepper if needed. 6. To serve, spoon some of the gravy over a biscuit. Top with a sprinkle of fresh chives and serve immediately.


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