Craving the ultimate comfort food that'll make your taste buds dance without the traditional sausage? Get ready to discover a mouthwatering vegetarian twist on the Southern classic that proves you don't need meat to create a hearty, soul-warming dish! Our Biscuits and Gravy recipe delivers all the creamy, flaky goodness you love, with a delightful surprise that'll have even meat-lovers asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 3/4 cup milk (or almond milk)
- 1/4 cup flour (for gravy)
- 2 cups milk (or almond milk for gravy)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease it with butter.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, baking powder, and 1/2 teaspoon salt. Mix thoroughly to distribute the ingredients evenly.
- Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually pour in 3/4 cup of milk, stirring gently until the dough comes together. Be careful not to overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a few times to create layers.
- Using a biscuit cutter or a drinking glass, cut out biscuit rounds and place them on the prepared baking sheet, ensuring they are almost touching.
- Bake the biscuits for 12-15 minutes or until golden brown on top. Remove from the oven and set aside.
- For the gravy, heat a large skillet over medium heat. Add the 1/4 cup of flour and whisk constantly for 1-2 minutes to create a light roux.
- Slowly pour in the 2 cups of milk, whisking continuously to prevent lumps from forming. Continue cooking and stirring until the gravy thickens, about 5-7 minutes.
- Season the gravy with salt and pepper to taste. If the gravy becomes too thick, add a little more milk to reach desired consistency.
- Split the warm biscuits in half, place on plates, and generously pour the creamy gravy over the top.
- Serve immediately while biscuits are warm and gravy is hot. Garnish with fresh cracked black pepper if desired.
Tips
- Keep your butter COLD: The secret to flaky, tender biscuits is using cold butter that hasn't melted. Work quickly when cutting it into the flour to maintain those chilly temperatures.
- Don't overwork the dough: Mix just until the ingredients come together. Overmixing will lead to tough, dense biscuits instead of light and fluffy ones.
- For extra-golden biscuits, brush the tops with a little melted butter before baking.
- Whisk constantly when making the gravy to prevent lumps and achieve a smooth, creamy texture.
- If your gravy is too thick, gradually add more milk. If it's too thin, continue cooking or add a tiny bit more flour.
- Serve immediately for the best texture and temperature – these biscuits and gravy are best enjoyed piping hot!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 55mg
