Baby biscuits & gravy.

Biscuits & Gravy

I was watching Chopped the other day and a girl (who had a horrible attitude and I hope lost) made a gravy that she said her mom or grandma used to make, I can’t remember which but it’s really not important. Anyway, she said it was equal parts butter and flour and enough milk to get your desired thickness. Oh, and salt and lots of pepper. I love simple easy to remember staple recipes and I LOVE a good white gravy so I couldn’t wait to give it a try. It turned out fantastic! J and Z both liked it and I love it when that happens. It’s definitely not vegan but it’s meatless, hearty, and scratches that itch.

Biscuits & Gravy

If you have any left over biscuits they are great as a snack with some honey.

Biscuits & Gravy

Biscuits recipe adapted from the book 1,000 Vegetarian Recipes by Carol Gelles. I halved the recipe (Herbed Biscuits) and I got twelve baby biscuits. I also rolled them out to only be 1/2 inch thick since they were smaller. If you go with the full recipe it will make the same amount (10 to 12) of the standard biscuit size (2.5 inch biscuit cutter).

Ingredients – Biscuits
2 c. white wheat flour
1 T. baking powder
1 t. baking soda
1/2 t. sea salt
1/4 c. butter, cubed small and cold
3/4 c. buttermilk (I used whole milk with a few drops of lemon juice)
dried oregano
Ingredients – Gravy
4 T. butter
5 T. white wheat flour
Enough milk to get desired consistency, start with 1/2 c.
sea salt and fresh cracked pepper to taste. (lots!)

For Biscuits: Preheat oven to 425 degrees. Combine the flours, baking powder, baking soda and salt. In a food processor pulse the cubed butter and flour mixture until it’s like course corn meal. Pour into a bowl and add milk. Stir until it forms a loose dough then get in there with your hands and knead about 12 times until you get a nice dough. Roll out onto a flour dusted surface until it’s about 1/2 or 3/4 inch thick. With a small biscuit cutter (anything round will do, a cup obviously will make them larger biscuits) cut out your biscuits. Place on a baking sheet lined with parchment paper and cook for about 15 minutes or until golden brown on top.

For Gravy: While the biscuits are cooking it’s the perfect time to work on the gravy. This is a super simple gravy too. Equal parts butter and flour (I used a tiny bit more flour) and enough milk to get your desired thickness. So start by melting the butter in a small/medium saucepan. Once it’s melted sprinkle in your flour and whisk until smooth. Add your milk and whisk until smooth. Keep more milk close as it may need some right away because it gets super thick super fast at first. Keep adding milk and whisking smooth until you reach your desired thickness. Add some salt and plenty of pepper, to taste.

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