meatless biscuits and gravy
(1)
My Mother-in-Law was known for her delicious biscuits which she still made in the wooden boat shaped "Biscuit Bowl" she had received as a wedding present almost 70 years before. I learned from her, improvising to cut as much cholesterol as possible. The secret here is in the butter. Please don't use margarine, it contains too much water.
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(1)
yield
4 - 8
prep time
20 Min
cook time
15 Min
Ingredients For meatless biscuits and gravy
- BISCUITS
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3 cself rising flour
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1 stickbutter (unsalted) slicing off 8 pats and setting aside
-
2/3 c2% milk
- GRAVY
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1 stickbutter, unsalted
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3/4 cflour (i use self-rising)
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2% milk
-
salt and pepper
How To Make meatless biscuits and gravy
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1Preheat oven to 425 degrees.
Pour flour into bowl and create a “well” in the center. -
2Grate butter into the “well” and add the milk
-
3Using your hand, meld the flour into the milk and butter mixture until well combined and forms
a workable ball. Pinch off enough to form a palm sized ball, rolling in your hands only enough to form another ball. (Working too much with the dough will make a hard dry biscuit). Lay in pan and pat down to biscuit size. Place a pat of butter on each biscuit. Continue until all of the dough is used. -
4Bake for 10 minutes then turn on broiler to brown the top. This only takes a minute or two, be careful not to burn.
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5While biscuits are baking, Melt butter in large 10” pan, being careful not to burn.
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6Add flour and make a rue stiring constantly so as not to burn. I cook on med-high setting.
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7Add milk until desired consistency, stirring constantly. Once you have desired consistency turn heat setting to low and add salt and pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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