Yesterday was one of those days where life was grabbing a bullhorn and shouting for some quality time. AKA my day job was being the kind of boyfriend who wants to reconnect and get out for a bit. I obliged for two reasons. One, because it was super humid and nothing sounded particularly appealing. And, two, the very thought of being in the kitchen for an hour was…daunting.
That’s when idea heaven shined its little foodie rays down on me. I whipped out my GF Bisquick and made some savory biscuits and gravy in less than 30 minutes. I followed the biscuit recipe on the Betty Crocker Gluten Free Bisquick box and then added some fun to it before baking. Oh, yes. It was absolutely perfect and there was hardly any mess to clean up. Bonus points, Universe. Bonus points.
Here’s what you’ll need:
Ingredients
- 2 cups GF Bisquick
- 1/3 cup shortening (I use this dairy free butter it’s non-GMO and so good)
- 2/3 cup milk (I use this plain soy milk)
- 3 eggs
- 5 small green onions, chopped
- 1 tablespoon onion powder
- 1/3 cup shredded low-moisture mozzarella
- 3 tablespoons soy butter
- 1/4 cup GF Bisquick
- 3 green onions, chopped
- 1/4 cup shredded carrots
- 1/3 cup frozen peas
- 2 garlic cloves, minced
- 1/3 cup white wine
- 1 cup chicken broth
- 1 tablespoon ground sage
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 teaspoons crushed rosemary
- 3 teaspoons ground or dried thyme
- salt to taste
Instructions
- Sauté carrots, green onions, peas, and fresh garlic in a pan with a little olive oil over medium heat for 2-3 minutes.
- Add white wine and bring to a simmer.
- Toss in remaining spices and stir until fragrant.
- Next add butter and Bisquick to make your roux, once that’s nice and thick add your chicken broth and stir. The gravy will keep thickening over the next few minutes.
- Mix biscuits according to the directions on the back of the GF Betty Crocker Bisquick box. (Cut shortening into mix until pea sized, then add other ingredients into mix.) Before stirring everything add the green onions, onion powder and shredded mozzarella.
- Bake at 400 for 15 minutes, or until cooked through and slightly golden on top.
That’s it! You can adjust your gravy by adding more of the spices listed above, or by adding more chicken broth or gf flour depending on your preference.
Kerri’s Tips:
- If you’ve got some breakfast sausage in the fridge, add that too! I was going for a lighter, meat-free dish, but I’ve done that in the past and it’s SUPER yummy.
- To make this dish completely dairy free (as well as gluten free) simply leave out the shredded mozzarella, or add a soy cheese instead.
- If you’re running out of gravy simply add more chicken broth! This recipe is really forgiving and the flavor won’t be compromised with more liquids. Add a dash more of salt if needed.