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  • Prep Time


  • Total Time


  • Servings



  • 12

    tablespoons (1-½ sticks) unsalted butter, divided

  • 1

    white onion, finely chopped

  • 2-½

    cups Gold Medal® all-purpose flour

  • 2

    cups vegetable or chicken broth

  • 3

    cups milk

  • ¾

    teaspoon salt, divided

  • ½

    teaspoon ground black pepper

  • 1

    (8 ounce) package sliced fresh mushrooms

  • 3

    cans (15 ounces each) vegetables, drained

  • cup fresh parsley chives, chopped (optional)

  • 2

    teaspoons baking powder

  • 1

    cup shredded cheddar cheese

  • 2


  • 4

    tablespoons water


Preheat oven to 375°F. Place small ramekins on a baking sheet. Recipe will fill six 8-ounce ramekins, eight 6-ounce ramekins, twelve 4-ounce ramekins or a 2-quart baking dish. Take your pick! Melt 4 tablespoons butter in a large pan over medium heat. Add onions and mushrooms, and sauté 10 minutes or until tender. Add 1/2 cup flour, and cook, whisking constantly, 1 to 2 minutes. Whisk in the broth until smooth, then add 2 cups milk. Bring to a rapid simmer, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the canned vegetables and parsley. Divide mixture among ramekins or spoon into a 2-quart baking dish. In a large bowl, whisk together the remaining 2 cups flour, the baking powder and 1/4 teaspoon salt. Using a pastry blender or two forks, cut the remaining 8 tablespoons butter into the flour mixture until crumbly and mixture resembles small peas. Stir in cheese. Add the remaining 1 cup milk and stir to combine. In a small bowl, beat the eggs with 4 tablespoons water. Spoon the batter evenly among the ramekins onto the filling and brush with the egg wash. Bake until the biscuit tops are golden brown and vegetable mixture is bubbly, about 30-35 minutes. Let rest for 5 minutes before serving. Servings: 6-8


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