Sunday Breakfast~~~Biscuits & Gravy!

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    Biscuits & Gravy

With the cooler weather, I decided to make a heartier breakfast~~~biscuits and gravy.  Biscuits and gravy are pretty popular throughout the South.  The only time I would see them up in the midwest was at truck stops.  Or Denny’s.   It was a biscuit with white gravy.  Not to appealing to me.  Or Jim.

I use to make a vegetarian gravy for Thanksgiving.  It took a gazillion ingredients.  Hours to cook.  And it tasted okay.  Nothing special.  Then one year, I stumbled upon this gravy and made instead.  It was great!  It tasted like the real deal.  Took only a few ingredients.  And I made it in less than twenty minutes.  Definitely a keeper.

Biscuits & GravySince then, I have made it to go with mashed potatoes.  I do a pretty good veggie meatloaf.  I use it for base in a vegetarian pot pie and shepherds pie.  Our meat eating friends love this.  They can tell the difference.  Several are making the recipe for themselves. 

After one meal, I had left over gravy.  I though what the heck!  Lets try it on biscuits for Sunday breakfast.  We loved it!  Now we will have this as a special treat or when the weather first turns cool.  I hope you try this gravy.  I think that you will be pleasantly surprised!

Biscuits & GravyIngredients

  •     1/2 cup vegetable oil
        1/3 cup chopped onion
        5 cloves garlic, minced
        1/2 cup all-purpose flour
        4 teaspoons nutritional yeast
        4 tablespoons light soy sauce
        2 cups vegetable broth
  •     2 cups of water
        1/2 teaspoon dried sage
        1/4 teaspoon ground black pepper

Directions

Preheat the oven to 475 degrees to bake the biscuits.
Start gravy.
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes.

Biscuits & Gravy

Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.

Biscuits & Gravy

Gradually whisk in the broth. Season with sage, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
While the gravy is simmering, it’s time to do the biscuits!  I always have biscuit dough in the freezer.  It’s a quick way to get fresh bread on the table if you are in a hurry.  It makes soup or salad really special.  I put in in a greased pan and baste with a little milk.

Biscuits & Gravy

Put it in the oven and bake for 8 minutes.   Then turn off the oven and let the biscuits sit for 5 minutes.  This is how they come out of the oven.  Don’t they look scrumptious? 

Biscuits & Gravy

Split the biscuits and pour gravy over it.  Delish!

Note:  You can change out the herb.  I have used fresh rosemary or oregano.  If the gravy gets to thick, thin it out with water, not stock.  That would make it too salty.  I have already cut out the salt and cut down the soy sauce. 

Also, you can find the nutritional yeast in the health food section of your local supermarket.

Biscuits & Gravy

Enjoy!

Marcey

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