Savory Biscuits and Gravy
How to make it
For the biscuits:
1 Tbsp unsalted butter or butter substitute, plus 1 tsp
1 1/2 Tbsp minced onion
1 1/2 Tbsp minced garlic
1 1/2 Tbsp sesame seeds
1 Tbsp caraway seeds
2 tsp poppy seeds
3/4 tsp coarse sea salt
3 1/4 c all purpose flour
2 Tbsp sugar
2 Tbsp baking powder
1 1/2 tsp fine salt
1/2 c unsalted butter, ice cold, plus 1 1/2 tbsp
1 1/3 c buttermilk
For the gravy:
4 Tbsp of butter
1 c of milk or milk alternative + 2-3 Tbsp if/as needed
White pepper, to taste
Black pepper, to taste
3 Tbsp of all purpose flour
In a small pan melt 1 tsp of butter over medium-low heat. Once the butter begins to foam, add the minced garlic and cook until golden brown. Transfer to a paper towel lined plate.
In the same pan, melt 1 Tbsp of butter. Once the butter begins to foam, add the minced onion and cook until brown and crisp. Transfer to the plate with the garlic then set aside to cool.
Combine the 1 1/2 Tbsp of sesame seeds, 1 Tbsp of caraway seeds, 2 Tsp of poppy seeds, and the 3/4 tsp of coarse sea salt in a small bowl. Add the cooked onion and garlic and stir together with a fork until well incorporated. Set aside.
Combine 3 1/4 c flour, 2 Tbsp of sugar, 2 Tbsp of baking powder, and 1 1/2 tsp of fine salt in a large bowl and mix together using a fork.
Using a paring knife, cut the 1/2 c ice cold butter or butter substitute into slivers. One at a time, drop them into the flour mixture and, using your fingers, massage into the flour until all the butter has been worked in and the texture resembles coarse sand.
Mix 1 egg into the 1 1/3 c of buttermilk in a medium sized bowl.
Make a well in the center of the flour mixture and pour the buttermilk mixture inside it.
Add the seed mixture from step 3 and, using a spatula, fold everything together until thoroughly combined. The dough will be slightly sticky.
Without kneading, form the dough into a ball.
Lightly flour a work surface and transfer the dough ball to it.
Flatten the dough with your hands so that it’s about 1” thick.
Using a 3” cookie cutter, cut circles out of the dough to form your individual biscuits.
Repeat steps 11 and 12 until all the dough has been used, making sure to re-flour your work surface should the dough become too sticky.
If not using right away, each biscuit can be individually wrapped in saran wrap then placed inside a ziplock storage bag where it can be kept frozen for up to six months. Biscuits can be chilled for up to 1 day and should be cooked when thoroughly thawed and chilled.
When ready to cook biscuits, preheat an oven to 425 degrees.
Bake on a parchment paper lined cookie sheet for approx. 12 minutes.
Transfer to a wire rack to cool.
Melt 4 Tbsp of butter in a large skillet over medium-high heat.
Once the butter has melted, use a sifter to add 3 Tbsp of flour and stir to mix. It should look chunky.
Add 1 c of milk or milk alternative to the butter and flour mixture.
While continuously stirring with a whisk, add white pepper and black pepper to taste.
Continue stirring until the gravy thickens, then remove from heat.
Cut biscuits in half and place into a bowl. Top with a generous amount of gravy and garnish with sea salt and fresh rosemary.
About the recipe
How we came to find out about this dish
Before another one of our camping trip adventures, Kevin and I embarked on a day of meal prep, deferring to our favorite camping cookbook “Feast by Firelight” for at least one of our meals. We absolutely loved these biscuits but decided to take it once step further by adding another element to what was originally intended as a light grab and go breakfast with jam. We swapped the sweet element with some gravy to make it more hearty and savory thus coming up with our own version of biscuits and gravy.
The thing I love most about this dish is that you don’t need to add sausage to the gravy to get all the flavor because it’s already packed into the biscuits, which makes this the perfect way for a vegetarian to start the day out right.
Tools we love to help make it easy
We love this set of cookie cutters for their versatility, price, durability, and cute copper storage case. Not only can they be used as traditional cookie cutters, they come in handy for fancy plating option when used as a mold - available here
These silicone spatulas are durable enough to make folding even the heaviest dough a cinch. Plus, their one piece design keeps you from having to fish through your dough for spatula heads that often buckle and break under the pressure. Easy maintenance and an affordable price makes these kitchen tools even more desirable to have in your kitchen. - available here
Feast by Firelight is one of our favorite books for delicious recipes that easily transition from the kitchen to the campsite. But in addition to unique plates that elevate any camp experience, their packing tips, tricks, and recommendations help even the most novice camper feel like a pro. - available here
Notes from our kitchen to yours
If you don’t have cookie cutters, you can use the mouth of a mason jar. Don’t have one of those either? Any jar with a twist on lid, such as a jar of pasta sauce, works just as well.
If you're missing a couple of the seeds the biscuits will still taste delicious. While the flavor of all these seeds combine send these biscuits over the edge, most of the flavor comes from the garlic, onion, and caraway seeds.
If you don't own a sifter, you can use a kitchen strainer for the flour.
If you'd like to add sausage to your gravy, you can cook it in the same skillet you'd use for the gravy before you begin making the gravy base. Once sausage has cooked, simply strain any excess juice by using a strainer or splash screen, then continue making the gravy with the sausage in the pan.