Biscuits and Veggie Gravy

Biscuits & Veggie Gravy Weekends call for a special breakfast. It can be so nice to slow down and make something that you can really savor–as opposed to my normal weekday routine of running out the door with a piece of toast in one hand and a cup of coffee in the other. Growing up, biscuits were a treat made on Sunday mornings, so it seems only natural that they are still one of my favorite weekend breakfast options. And they become even better when you top them with a good helping of creamy gravy.

Biscuits and Veggie Gravy
First, let’s talk about the biscuits. Over the past few months, I’ve started using a lot more coconut oil in my kitchen. And after trying it in biscuits to replace the butter, I’m not sure I’ll ever go back. Solid state coconut oil is cut into the flour just like you would do with butter, so there are still visible pieces throughout the mixture. The end result is a tender, delicious biscuit, that in this case is also studded with fresh rosemary to give it a great herb-y flavor.

The gravy is traditionally made with sausage, but this meatless version instead uses carrots and mushrooms, which bulk up the gravy nicely. The mushrooms in particular really help give it that meaty, substantial texture you would find in a sausage gravy. More fresh rosemary and just a touch of vegan worcestershire increase the savory flavors in the mushroom gravy and mimic those found in the classic dish.

I tried a number of times to use coconut milk in the gravy portion of this recipe, but it doesn’t smooth out quite like regular milk, and it separates from the olive oil. So vegans may want to try another option. You can, however, absolutely use coconut milk in the biscuits; that works great!

Biscuits and Veggie Gravy

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 5 servings

Biscuits and Veggie Gravy

A vegetarian spin on classic sausage biscuits and gravy. Mushrooms and carrots replace the meat in the gravy, which is served over homemade rosemary biscuits.

Ingredients

    For the biscuits:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 tablespoons minced fresh rosemary
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Pinch of pepper
  • 1/3 cup solid-state coconut oil  
  • 1/2 cup plus 3 to 4 tablespoons 2% milk, plus extra for brushing
  • For the gravy:
  • 3 tablespoons olive oil, divided
  • 1/2 medium onion, chopped
  • 1 carrot, peeled and chopped
  • 4 ounces baby bella mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 teaspoon minced fresh rosemary
  • 2 teaspoons tamari or soy sauce
  • 1/2 teaspoon vegan worcestershire
  • 1/4 teaspoon liquid smoke (optional)
  • 1/4 teaspoon salt
  • Pinch of pepper
  • Minced fresh chives, for serving

Instructions

    Make the biscuits:
  1. Preheat the oven to 400ºF. 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 tablespoons 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 oven).
  5. Make the gravy:
  6. Set a medium-large skillet over medium heat. Add in 1 tablespoon 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 tablespoons olive oil to the skillet. Sprinkle in the flour and cook for 1 to 2 minutes, stirring frequently. Slowly pour in the milk, stirring the entire time. Add in the rosemary, tamari, worcestershire, liquid smoke (if using), salt and pepper. Let the mixture come to a gentle simmer. Continue to cook for about 5 to 7 minutes, stirring frequently, until it has thickened. Taste and season with additional salt and pepper if needed.
  7. To serve, spoon some of the gravy over a biscuit. Top with a sprinkle of fresh chives and serve immediately.
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About Ashley

Ashley Jennings is the blogger behind Cookie Monster Cooking, where she shares healthy, whole foods along with a few indulgent treats. Ashley is a home cook who loves to play in the kitchen, where she is constantly tripping over her hungry beagle.   Read more from Ashley →

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Comments

  1. says

    Oh my goodness! a) Biscuits are the best thing ever. b) Biscuits and gravy – a close second. c) Veggie biscuits and gravy with no faux-sausage?! I am dying.

    Looks amazing, Ashley!

  2. says

    Can you believe I’ve never had biscuits and gravy? Ever? Maybe cause I’m out here on the west coast. :) I do know a good biscuit when I taste one, and using coconut oil sounds like a phenomenal idea since I love it everywhere these days! The veggie gravy looks SO delicious. :)

    • Ashley Jennings says

      You gotta get on that! haha And yes, you should try the coconut oil in biscuits – it’s so good!

  3. Raquel says

    Biscuits and Gravy is one of those meals where my nose and brain tries to convince me of turning back into a meat eater for “just this one time”. I love that this isn’t a meatless meat version- ew. I’m looking forward to trying this out and sharing with the family!!

  4. Celesta says

    Hello Ashley, You gave me a delicious and nostalgic meal. I’ve never had biscuits and gravy but, something in your recipe was resonating. As a child, a family treat was chicken a la king on toast. Your gravy definitely has the right notes. So, I went a bit heavier on the veg, used part milk, part mushroom soaking water for the liquid, soy sauce, Dijon, a drop of veggie fish sauce, and toasted the flour along with a little nutritional yeast before adding the olive oil and liquid. Finishing with a sprinkle of s & p and your chives, which is such a lovely, delicate touch!

    Big thanks for a wonderfully clear and flexible recipe. It was rich and thick enough to be the basis for a veggie pot pie as well, I think. Happy cooking, celesta

    • Ashley Jennings says

      Oh thank you Celesta! This made me smile so much! And those changes sound delicious! Plus now you have me thinking about a veggie pot pie! :)

  5. says

    Growing up in the northeast, I’ve somehow never gone the biscuits and gravy route for breakfast, and it is SUCH A SHAME. I’m not sure what I’ve been eating all my life, but it needs to have more of this in it.

    • Ashley Jennings says

      I never had it for years! I grew up in the northeast too so it wasn’t until college that I heard of it! Biscuits we always had … but gravy on top was a new thing for me! :)

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