Biscuits and gravy are the ultimate comfort food, perfect for a cozy night in.
Its not just for brunch!)
This recipe turns traditional biscuits and gravy into a speedy and tasty vegetarian meal.
Simply Recipes / Wanda Abraham
Simply Recipes / Wanda Abraham
When I want something warm and comforting, I make biscuits and gravy.
It feels like a hug or a fluffy blanket.
These are quick and easy cream biscuits.
Simply Recipes / Wanda Abraham
There is no need to carefully cut butter or shortening into the flour.
You dont even have to chill the biscuits before baking them.
The Biscuits
I love a good, buttery, flaky biscuit.
Simply Recipes / Wanda Abraham
However, I also like that this easy cream biscuit comes together so quickly.
The inside is wonderfully moist, and the outside is just a bit crisp.
These biscuits are made with plenty of fresh thyme.
Simply Recipes / Wanda Abraham
The herbs make the biscuits extra special, but they’ll be wonderful without.
The choice is yours.
The most important thing to remember is not to overwork the dough.
Simply Recipes / Wanda Abraham
The dough will be very sticky so check that your kitchen counter and your cutter are generously floured.
Once you cut out 3 biscuits, gently gather the scraps to cut out a few more biscuits.
Youll get 6 in total.
Simply Recipes / Wanda Abraham
The second set may not rise as high as the first set, but thats okay.
A Few Words About Mushrooms
This recipe calls for a mix of cremini and white button mushrooms.
Feel free to use whatever mushrooms youd like.
Simply Recipes / Wanda Abraham
Shiitake and oyster mushrooms would work well.
When buying mushrooms, look for ones that are firm to the touch.
Avoid mushrooms that are mushy, damp, or dried out.
Simply Recipes / Wanda Abraham
Stir them frequently so they brown evenly.
Variations (Some Vegan!)
Baby spinach is added to the gravy for a bit of color.
Simply Recipes / Wanda Abraham
it’s possible for you to add other vegetables you like to the gravy.
Looking for a vegan version?Hereis a recipe for wonderful vegan biscuits.
For storing, wrap the biscuits in foil.
Simply Recipes / Wanda Abraham
The gravy should be stored in a lidded container.
Refrigerate the gravy for up to 4 days and the biscuits for up to a week.
The gravy reheats well in the microwave.
Simply Recipes / Wanda Abraham
Sprinkle the thyme over the flour mixture.
Drizzle in the heavy cream.
Its okay to have some loose flour.
Simply Recipes / Wanda Abraham
Do not overwork the dough because it will lead to dense biscuits.
Lightly flour a work surface and turn the dough onto it.
Dip a 2-inch round cutter in a small bowl of flour.
Cut the dough into rounds, pushing straight down and lifting straight up.
Cut out 3 biscuits and place them on a large ungreased baking sheet.
Gather the dough and gently form it into a 1-inch thick circle again.
Try not to knead or overwork the dough.
Cut out 3 more biscuits and place them on the baking sheet.
Leave 2 inches between each biscuit.
Remove the biscuits from the oven and set them aside.
Its okay to leave the biscuits on the baking sheet.
Heat a 10-inch skillet over medium-high heat.
Add 3 tablespoons butter and 1 tablespoon olive oil, stirring to help the butter melt.
If the butter starts to brown too quickly, reduce the heat to medium heat.
Add the shallots, garlic, fennel seeds, red pepper flakes (if using), and salt.
Add the remaining 2 tablespoons butter and 2 tablespoons olive oil and stir until the butter is melted.
Add the milk in a steady stream while stirring continuously.
The gravy should begin to thicken.
Immediately stir in the thyme.
Bring the mixture up to a boil, stirring occasionally, and then reduce the heat to medium-low heat.
Stir in the spinach and cook until the gravy reaches your desired thickness, about 4 minutes.
If it thickens too much, stir in a bit of milk.
Place a biscuit on a plate and spoon the gravy over it.
Sprinkle a bit of freshly ground black pepper on top, if desired.