Ingredients
Biscuits
- 4 ounces butter
- 2 cups all-purpose flour
- 1 Tbsp brown sugar, tightly packed
- 1 Tbsp baking powder
- 1 tsp salt
- 3/4 cup milk dairy or unsweetened non-dairy
Vegetarian Gravy
- 3 Tbsp butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. onion powder
- 1/2 tsp. black pepper
- 1/2 tsp. nutmeg
- salt
- 1 pinch cayenne pepper
Servings: biscuits
Units:
Instructions
- Preheat the oven to 425°F.
- Freeze butter for at least 30 minutes before getting started. I usually throw a stick in the freezer the night before. Grate butter with a cheese grater and set aside.
- Add flour, sugar, baking powder, salt, and milk to a large mixing bowl. Use a hand mixer on high to blend together until it starts to form a dough.
- Use clean hands to form the mixture into a ball. Flour a clean surface to roll out your dough. You can use your hands to flatten it or a rolling pin. Flatten it into roughly a rectangular shape about 1/2 inch thick.
- Add 1/2 of the grated butter evenly on top of your flattened dough, and fold it in half to form a square. Flatten it out one more time, add the rest of your butter and fold again. You should be left with roughly a square, about an inch thick.
- Use a cookie cutter, glass cup, or mason jar to cut your dough into biscuits.
- Line your biscuits up on a lined baking sheet.
- Bake for 13- 15 minutes until they start to brown on top.
Vegetarian Gravy
- Add butter and flour to a large pot over medium heat and whisk until smooth to form a roux.
- Add milk and all your spices and whisk again over heat until fully integrated.
- Allow to thicken until desired consistency is achieved. Serve hot over biscuits. Garnish with fresh scallions for a little crunch.
Recipe Notes
Pro Tips
- You want your grated butter flakes to remain intact in your dough, so be careful not to overmix.
- You don’t need molds to shape your biscuits—I use a mason jar!
- Use a whisk for your gravy to avoid clumps of flour.
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