Vegetarian Biscuits with Gravy
Fluffy, golden-brown biscuits meet a rich and savory mushroom-based gravy in this comforting recipe for Vegetarian Biscuits with Gravy. Perfectly tender buttermilk biscuits are made from scratch, creating a buttery base that pairs seamlessly with the hearty, herb-infused gravy, featuring finely chopped mushrooms, onions, and a touch of soy sauce for depth. This meat-free twist on a classic Southern favorite comes together in under an hour, making it ideal for cozy breakfasts, brunch gatherings, or even dinner. With simple ingredients and a satisfying, homemade flavor, this vegetarian biscuits and gravy recipe is bound to become a go-to for plant-based comfort food enthusiasts.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup buttermilk
- 2 tablespoons olive oil
- 0.5 cup onion, finely chopped
- 8 ounces mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons all-purpose flour (for gravy)
- 1 cup milk
- 1 tablespoon soy sauce
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried thyme
Instructions
Preheat the oven to 450°F (230°C).
In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, and salt.
Cut in 1/2 cup of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour in the buttermilk and stir until just combined. Do not over-mix.
Turn the dough out onto a floured surface and gently pat into a 1-inch thick rectangle.
Fold the dough over onto itself a few times to create layers, then flatten it gently back to 1-inch thickness.
Cut the biscuits using a 2.5-inch round cutter and place on a baking sheet lined with parchment paper.
Bake in the preheated oven for 12-15 minutes, until the biscuits are golden brown.
While the biscuits are baking, heat 2 tablespoons of olive oil in a skillet over medium heat.
Add the chopped onion and cook until soft, about 3 minutes.
Add the chopped mushrooms and garlic, cooking until the mushrooms have released their moisture and are browned, about 5 minutes.
Stir in 2 tablespoons of all-purpose flour, cooking for another minute.
Gradually whisk in the vegetable broth and then the milk, ensuring no lumps form.
Add the soy sauce, ground black pepper, and dried thyme; let it simmer until thickened, about 5-7 minutes.
Remove from heat and adjust seasoning to taste.
Serve the warm biscuits with the mushroom gravy poured generously over them.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 6348 mg | 276% | |
| Total Carbohydrate | 271.9 g | 99% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 37.3 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 682 mg | 52% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
