Biscuits and Vegetarian Gravy

Biscuits and Vegetarian Gravy (feeds 8 or more depending on serving size) This may not be your traditional Biscuits and Gravy, but it is mighty tasty. It pleases my husband as he goes back for seconds when I make them, and to be honest it is a great breakfast after a late night out with a few drinks! The poached egg finishes it off well too. I hope you make this and enjoy it as much as we do.

Biscuits

2 ¾ cups Four

1 tsp. Sugar

1 tbsp. Baking Powder

1 tsp. Sea Salt

8 oz. Butter (cold and cut into small pieces)

½ - ¾ cup of Milk

First, preheat your oven to 375 degrees. In the bowl of a mixer add your dry ingredients along with your cold butter and mix on low until your butter is mixed in with the flour mix and pea sized. Slowly add your milk until your mixture is coming together yet a bit crumbly. You do not want to over mix or over work you biscuits.

Next, on a floured surface place you dough and lightly four the dough as well. Roll out your dough until it is about an inch thick evenly. If your dough is lumpy looking that is okay the less you work you dough the better. With a cutter (I use a graduated ring cutting set so I always have a choice in the size I need, but any cutter size or shape can do) cut out your biscuits and place them on a baking sheet. I press my scrap dough back together and gently roll it out again and cut more biscuits. The remaining dough after your second cutting can be scrapped.

Finally, place your biscuits in the oven and bake about 20 –25 minutes. Until they have risen and are golden. Remove from the oven and let rest about 5 minutes before serving.

Vegetarian Gravy

2 tbsp. Butter

½ Onion, chopped very small

8 – 10 mushrooms (depending on size), chopped small

2 – 3 Jerusalem Artichokes (optional), peeled and chopped small

1 ½ tbsp.  Flour

½ tsp Herbs de Provence

6 cups Veggie Stock

2 tbsp. Heavy Cream

Sea Salt and Fresh Black Pepper

First, in a sauce pan over medium heat melt your butter. Add in your onion, mushrooms, and Jerusalem Artichoke and sauté until you onions are translucent. Sprinkle your flour over all of it and stir until well coated. Sprinkle in your Herbs de Provence and stir it well so that it is all mixed together.

Next, add in your stock and be sure to stir it well so that you getting up all the bits that have stuck to the bottom of the pan. Let your mixture come to a simmer with a stirring every once in a while. Let it simmer about 15 minutes.

Finally, add in your cream and heat through. Taste it - season with sea salt and fresh black pepper before serving. Pour your gravy on your plate and over your biscuits and enjoy.

Notes: The Mushrooms I choose to use are usually Crimini but Button Mushrooms work fine. Although when I made this I was out of Mushrooms and substiuted 1  1/2 tbsp on Mushroom Powder in stead. The Jerusalem Artichokes are not needed to make this Gravey. Although I love the flavor it adds - feel free to add more Mushrooms in it's place.